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BS BBQ Chicken Pinwheels

Smokin' Chipotle BBQ Sauce


  • 1/2 cup of  BS Grillin' Co. Smokin' Chipotle BBQ sauce

  • 1 refrigerated pizza crust

  • 1 1/2 cups of shredded rotisserie chicken

  • 1/2 red onion, finely chopped

  • 1 cup of shredded cheese

  • 1/4 cup of parsley, chopped



Preheat oven to 425°F/220°C. Roll out the pizza crust into a rectangle. Spread on the Smokin' Chipotle BBQ sauce. Top with chicken, onion, cheese, and parsley. Roll it up longways, and cut into slices. Bake face-up for 15 minutes. These are great dipped in ranch dressing.

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Bacon Chicken Bites

Smokin' Chipotle BBQ Sauce or Kickin' Pineapple BBQ Sauce



BS Grillin' Co. Smokin' Chipotle BBQ Sauce for dipping

Diced 3 boneless skinless chicken thighs or 2 boneless skinless chicken breasts
12-14 slices of bacon, about  a pound of bacon


Preheat the oven to 400 degrees. Line a large baking sheet with foil.  Then place a metal rack on top of the foil. Dice the chicken into bite-size pieces and set aside. Slice the bacon into thirds or fourths, making sure that the bacon pieces are long enough to wrap around the chicken pieces.

Wrap each piece of chicken with bacon and secure it with a toothpick. Place the wrapped chicken on the wire rack over the prepared baking sheet. Cook the bites for 22-28 minutes until the bacon is lightly browned and the chicken is cooked through. Serve hot with the dipping sauce of your choice.

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Bacon Chicken Wraps

Smokin' Chipotle BBQ Sauce or Kickin' Pineapple BBQ Sauce



  • 1 bottle of  BS Grillin' Co. Smokin' Chipotle BBQ sauce

  • Cubed 1 lb. boneless skinless chicken breasts or thighs

  • 1/2 lb. bacon




Preheat oven to 325 degrees.


Line a  baking sheet with aluminum foil. Brush foil with cooking oil. Cut skinless chicken breast or thighs into 1 inch cubes and cut bacon strips into thirds.Wrap each piece of chicken with a small strip of bacon.  Secure with a toothpick and place on the baking sheet. Brush with Smokin' Chipotle BBQ sauce.


Bake for 15 minutes, brush bites with more sauce, and cook for another 15 minutes. 

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BS Smokin' Chicken

Smokin' Chipotle BBQ Sauce or Kickin' Pineapple BBQ Sauce



  • 1/2 bottle of  BS Grillin' Co. Smokin' Chipotle BBQ Sauce

  • 4 to 6 chicken breasts

  • 1/4 cup raw honey




Dry and cook chicken in the oven, stove top, or on a grill until juicy and almost done. Coat well with Smokin' Chipotle BBQ Sauce and put back in the oven, on the stovetop, or on a grill to bake on the sauce. Add honey to the sauce to create a sticky sauce.

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Honey Chipotle Grilled Chicken & Veggies

Smokin' Chipotle BBQ Sauce or Kickin' Pineapple BBQ Sauce



  • 3 TBSP of  BS Grillin' Co. Smokin' Chipotle BBQ Sauce

  • 1 1/2 lbs. boneless, skinless thin-sliced chicken cutlets

  • 3 TBSP pesto

  • 1 clove crushed garlic

  • 1/4 tsp crushed red pepper flakes

  • Juice from 1/2 lime

  • 2 TBSP olive oil

  • 1 TBSP raw honey

  • kosher salt

  • 1 lb. asparagus (1 bunch), tough ends removed

  • 2 medium zucchini, sliced 1/4-inch thick

  • 1 red bell pepper, seeded and sliced into strips

  • olive oil cooking spray



Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.

Mix oil, Smokin' Chipotle BBQ sauce, honey and 1/4 tsp salt in a small bowl.  Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.  Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish.  Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter, top with the veggies and pour the chipotle dressing over everything.  Enjoy!

Adapted from http://www.skinnytaste.com/honey-balsamic-grilled-chicken-and/#8SbSw12gGjuUu07z.99

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Mango Black Bean & Chicken Rice Bowl

Kickin' Pineapple BBQ Sauce


  • 2 cups of BS Grillin' Co. Kickin' Pineapple Chicken

  • 2 mangoes

  • 1 can black beans

  • 2 cups cooked white rice

  • chili lime dressing


Place shredded Smokin' Chipotle BBQ Chicken on top of diced mangos, drained and rinsed black beans, and rice in a bowl.  Then top with chili lime dressing.

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Crunchy Coconut Chicken with Kickin' Pineapple Dipping Sauce

Kickin' Pineapple BBQ Sauce



  • BS Grillin' Co. Kickin' Pineapple BBQ Sauce

  • 1/2 cup cornstarch

  • 3/4 teaspoon salt

  • 1 tsp. cayenne pepper

  • 1/2 tsp. black pepper

  • 3 large egg whites

  • 2 cups shredded sweetened coconut

  • 1 1/2 lbs chicken tenders

  • vegetable oil (for frying)




Mix cornstarch, salt, cayenne pepper and black pepper in a shallow bowl; set aside.
Beat egg whites in medium-size mixing bowl until frothy. Place coconut in a shallow bowl.

Dredge chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut.

Turn over and press into coconut again to coat both sides. Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.

Add chicken to the hot oil in batches. Fry until cooked through, about 2 to 3 minutes.

Drain. Serve hot with Kickin' Pineapple BBQ Sauce as a dipping sauce.

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Kickin' Lemon Dijon Chicken Skewers

Kickin' Pineapple BBQ Sauce



  • 1/2 to 3/4 cup of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

  • 3 garlic cloves, crushed

  • 1 tsp olive oil

  • 1 1/2 TBSP Dijon mustard

  • 2 TBSP fresh lemon juice

  • 1 1/2 TBSP fresh oregano (or 2 tsp dry)

  • 1 tsp kosher salt and fresh cracked pepper, to taste

  • 16 oz skinless boneless chicken breasts, cut into 1-inch cubes

  • 1/2 red onion, quartered and layers separated

  • 4 lemon wedges for serving

  • 4 metal skewers




Combine Kickin' Pineapple BBQ sauce, garlic, oil, Dijon mustard, lemon juice, oregano, salt, and pepper in a medium bowl.  Place chicken and onions into a gallon-sized resealable plastic bag.  Pour marinade into the bag; seal, and refrigerate overnight.  When ready to grill, put chicken pieces and onion wedges onto skewers alternately.  Heat an outdoor grill or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill each side, or until the center is no longer pink.  Serve with fresh lemon wedges.

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Grilled Chicken Fajitas

Kickin' Pineapple BBQ Sauce



  • 2 TBSP  BS Grillin' Kickin' Pineapple BBQ Sauce

  • 1 onion cut in slices or chunks

  • 2 bell peppers cut into slices or chunks

  • 1 pound chicken sliced into strips

  • 1 packet fajita seasoning

  • 3 - 4 TBSP EVOO

  • Flour tortillas


Optional Toppings:  sour cream, shredded lettuce, salsa, chopped tomato, shredded cheese, guacamole, fresh jalapeno peppers, etc.





Toss chicken, peppers, and onion together with olive oil and fajita seasoning.  Put chicken mixture on to a grill pan and grill on low to medium until chicken is cooked through and vegetables are to desired doneness.  Place on flour tortillas.  Top with Kickin' Pineapple BBQ sauce and other desired toppings.

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Grilled Romaine, Corn, and Chicken Salad with Kickin' Dressing

Kickin' Pineapple BBQ Sauce



For the Dressing:

  • 1/2 cup of  BS Grillin' Co. Kickin' Pineapple BBQ Sauce

  • 4 tsp extra virgin olive oil

  • 1/2 lime


For the Chicken:

  • 4 boneless, skinless chicken thighs (4 oz each), trimmed of fat

  • 3/4 tsp kosher salt

  • 1/4 tsp dried oregano

  • 1/4 tsp cumin


For the Grilled Salad:

  • 2 corn on the cobs, husks removed

  • 2 romaine hearts

  • olive oil spray

  • 4 oz avocado (1 small Hass) sliced

  • 2 TBSP diced red onion

  • 1/2 cup halved grape tomatoes

  • pinch of kosher salt





Combine the Kickin' Pineapple BBQ sauce, olive oil, and lime juice; set aside.  Season the chicken with the salt, oregano, and cumin. Light the grill to medium heat. Remove any wilted or brown outer leaves from the romaine, then halve each head vertically. Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.  Place chicken and corn on the grill and cook about 5 minutes on each side until the chicken is cooked through and the corn is tender. Remove and place on a cutting board. Grill romaine close to the heat source over high, cut side down about 1 to 2 minutes. Remove.  Slice the chicken into strips, cut the kernels off the corn, and serve over Romaine with avocado, tomatoes, onions, salt and dressing on top.