whole30 Archives - Miss Allie's Kitchen

9 Juicy & Delicious Wild Game Burger Recipes | Plus My Go-To Burger Sauce Recipe

By: Allie Doran | Updated: July 3, 2025

Wild game burger recipes with burger sauce will curb any burger craving. Perfect for using your favorite ground game meat, you need these easy, protein-packed meals for every season!

If you’ve got ground wild game in your freezer, it’s time to level up your burger game. Whether you’re working with venison, elk, or bison, I’ve got wild game burger recipes that are juicy, flavorful, and anything but boring. The secret? A little trick I swear by—grated frozen butter mixed right into the meat. It keeps those leaner cuts tender and mouthwatering. Add a dollop of my secret sauce, and you’ve got a burger that’ll rival any drive-thru classic.

From classic burgers you’ll crave again and again to low-carb burger bowls and even a cozy wild game burger soup, there’s something here for everyone. These recipes are perfect for busy weeknights, backyard cookouts, or meal prep for the week ahead. So grab that ground wild game and get ready to make burgers that’ll become a family favorite in no time!

TIPS AND TRICKS | PERFECTLY JUICY & DELICIOUS WILD GAME BURGER RECIPES & FINDING THE PERFECT MEAT-TO-FAT RATIO

Adding Fat

In this recipe, you’ll see below that I’m using cold, grated butter and mixing a bit into the patties. Not too much, you don’t want the burger to be greasy, but just about 1/2 tablespoon of grated butter per patty to give it some juice.

Our deer meat is also cut with 10% pork fat, so be sure to add some sort of fat to your grind (or have your butcher do it) when processing the meat.

Cooking Wild Game Burger Recipes To Perfection

One of the #1 ways to ruin deer meat is to overcook it. I like my steaks rare to medium rare and my burgers just over medium, so about 140F internally.

Once your burgers reach about 140-145F, pull them off the heat source you’re using and let them rest for a few minutes before serving them. This is SO important.

How Do You Make Wild Game Burger Recipes Taste Good?

If you don’t love the flavor of venison, or even if you do and you want to enhance it, you’re going to want to add a bit of seasoning and acid to your burgers to let the meat shine.

I add a bit of balsamic vinegar and Worcestershire sauce to combat the richness but bring out the meaty flavor.

Then, it’s just simple salt, pepper, garlic, and onion powder. It’s really that easy!

TOPPINGS FOR YOUR WILD GAME BURGER RECIPES WITH BURGER SAUCE

Here’s a tasty mix of classic, creative, and wild game–friendly burger toppings to try—perfect for customizing to your crowd or your mood:

Classic Burger Toppings

Cheddar, Swiss, or American cheese
Lettuce, tomato, and onion (raw or grilled)
Pickles – dill, bread & butter, or spicy
Ketchup, mustard, and mayo

Bold & Gourmet Toppings

Grilled mushrooms + Swiss cheese
Caramelized onions
Fried egg
Bacon or venison bacon
Avocado or guacamole
Jalapeños

Wild Game–Loving Combos

Blue cheese + caramelized onions (pairs great with venison)
Pepper jack + spicy slaw
Crispy onions + chipotle mayo
Goat cheese + fig jam
Sharp cheddar + apple slices + arugula

For my go-to secret sauce, check out the recipe below!

Let’s get cooking some wild game burger recipes:

Perfect Venison Burgers

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

Venison Hamburger Sliders

This venison hamburger sliders recipe makes the most delicious mini burger buns with deer meat perfect for an appetizer or main!

A venison slider burger with burger sauce dripping down the front on a small plate

A venison smash burger served with French fries on a white plate

Uncle Momo’s Venison Smash Burgers

Talk about a flavor explosion with these Smash Burgers! Caramelized ground venison patties get layered with onions and American cheese.

Bear Burger

Making a bear meat burger delicious can seem tricky because the meat must be well done, but this recipe is both juicy and flavorful.

juicy elk burgers with lettuce, tomato and cheese cut in half on a wood and slate board with a white background

The Juiciest Elk Burgers

The juiciest elk burgers are the perfect recipe to use up the ground elk meat you have. Plus, I share some really simple tips and tricks that will make these the best burgers ever.

BLT Bison Burgers

These BLT bison burgers are packed with juicy bison meat, thick slices of bacon, fresh lettuce and tomato, and a secret ingredient that make these next level.

bison burgers on a plate with bacon on them and broubon in the background

A venison burger bowl topped with sauce with fresh ingredients surrounding it

Venison Burger Bowl Recipe

Ground venison, crispy potatoes, tomatoes, pickles, cheese, and special sauce some together in this easy to make Venison Burger Bowl recipe!

Healthy Whole30 Venison Burgers With Special Sauce

These healthy venison burgers are totally Whole30 compliant. They’re loaded with fresh veggies, topped with homemade special sauce and use grilled sweet potato buns.

a venison burger with whole30 special sauce on a white plate

A bowl of hamburger soup in a white bowl served with toppings

Venison Hamburger Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

Burger Sauce for My Delicious Wild Game Burger Recipes | Classic & Smash Burgers, Sliders, Low-Carb & More

This is my go-to burger sauce recipe that pairs perfectly with ALL of these recipes!

Author: Allie Doran

Ingredients

1/2 cup mayo
3 Tbsp. ketchup
1 tsp. Dijon mustard
1 tbsp. white vinegar
2–3 tsp. minced dill pickles
1 tsp brown sugar
1 tbsp minced shallot or white onion
½ tsp paprika
½ tsp cayenne Pepper
Salt and pepper to taste, if desired or needed

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Instructions

Mix together all of the burger sauce ingredients in a medium bowl and set aside or in the refrigerator until ready to use.

Easiest Baked Salmon With Lemon Tahini Sauce

By: Allie Doran | Updated: April 4, 2024

The easiest baked salmon is roasted whole on a sheet pan and topped with a quick lemon tahini sauce that’s nutty, fresh and perfect for fish.

This post was sponsored by Moink. As always, all opinions remain my own, and I’m proud to partner with brands I love and trust.

We’ve been making this for years, and it’s one of those recipes that is SO darn simple to make. I think we can all agree that we ALL need more simplicity in our lives. So, here it is.

If I am being honest, if we aren’t smoking our salmon on the Traeger, or making them in to tacos, THIS is our favorite way to serve up a fresh piece of salmon.

Speaking of simplicity and ease, I didn’t even have to leave my house to make this. I’ve been using Moink, a farmer-owned and operated company that ships really amazing quality ethical meat and fish right to my door. So, that GORGEOUS piece of fish you see there – it’s straight from the crystal clear waters of Bristol Bay Alaska to me.

Jared and I are really serious about the type of meats we buy. Since he harvests a lot for us, it’s important for us to consume ethically sourced proteins when we’re not eating wild game. Ideally, we’d eat the game he humanely provides us with and supplement with Moink, because it’s all grass fed, pasture raised and wild caught. I’d really love to cut down on the amount of meat we buy in the store, and I hope to garden this summer so we can provide a lot of our own produce, too!

You guys HAVE TO try Moink out for yourselves. This time, I went with the beef, chicken and salmon box, but you can make swaps to each item so you get exactly the combination of meats you want.. I’m still blown away by the quality and amount of meat you get for the price (13-16 lbs of meat per box, working out to about $4.50 per serving), and you can get $20 off your first order if you use my code MISSALLIE.

INGREDIENTS & KITCHEN TOOLS

Salmon fillet (or salmon fillets)

Olive oil

Sea salt

Black pepper

Tahini

Lemon, juiced

Garlic powder

Water (this will depend on the consistency of your tahini, which differs by brand & batch)

Kitchen Tools:

You truly don’t need much for this quick and simple dinner. A large sheet pan that will fit your salmon fillet and a mixing bowl to mix together your tahini sauce.

STEP BY STEP

Step 1: Preheat the oven to 400F.

Step 2: Place the salmon fillet on a sheet pan skin side down and drizzle on olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.

Step 3: Place in the oven and bake for about 20-25 minutes, or until the salmon flakes apart easily in the middle.

Step 4: In the meantime, in a small bowl, mix together the tahini, lemon juice, garlic powder, remaining salt, remaining pepper, and 1 tablespoon of the water. Gradually add more water, if needed, until you reach your desired consistency. I like my sauce runny enough to drizzle, but thick enough that it sticks to what I dip it in.

Step 5: When the salmon is done, drizzle on the tahini sauce, or serve it on the side and dig in!

HOW TO SERVE

This is such an easy recipe to throw together. It can easily be served as is with some roasted veggies and some crispy potatoes. The key is the tahini sauce, don’t leave it out, it is seriously delish!

STORING AND REHEATING

Whether you are serving guests are making this recipe for yourself, this salmon stores super well if packed in an airtight container. You can keep it in the fridge for 3-4 days and reheat in the microwave or broiler.

salmon drizzled with tahini sauce on a sheet pan with brussels and lemon

OTHER QUICK AND EASY DINNER IDEAS

If you are looking for another salmon recipe to spice up your dinners, you have to try my Air Fryer Salmon Tacos. Sticky Ground Pork Bowls are made in our house on repeat, it is such an easy meal to throw together and packed with protein. Venison Egg Roll in a Bowl is a staple around here, made with fresh veggies and a delicious sauce, this meal comes together in no time. Venison Sloppy Joes is always a winner in our home too, plus it comes together super quick!

Easiest Baked Salmon With Lemon Tahini Sauce

The easiest baked salmon is roasted whole on a sheet pan and topped with a quick lemon tahini sauce that’s nutty, fresh and perfect for fish.

Author: Allie Doran
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4
Category: Fish
Method: Oven
Cuisine: American, Lebanese

Ingredients

1 lb. Moink salmon fillet (or salmon fillets)
1 tsp. olive oil
1 + 1/2 tsp. salt, divided
1 + 1/2 tsp. black pepper, divided
1/3 cup tahini
1/2 lemon, juiced
1/4 tsp. garlic powder
1 Tbsp – 1/4 cup water (this will depend on the consistency of your tahini, which differs by brand & batch)

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Instructions

Preheat the oven to 400F.
Place the salmon fillet on a sheet pan and drizzle on olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
Place in the oven for about 20-25 minutes, or until the salmon flakes apart easily in the middle.
In the meantime, mix together the tahini, lemon juice, garlic powder, remaining salt, remaining pepper, and 1 tablespoon of the water. Gradually add more water, if needed, until you reach your desired consistency. I like my sauce runny enough to drizzle, but thick enough that it sticks to what I dip it in.
When the salmon is done, drizzle on the tahini sauce, or serve it on the side and dig in!

Nutrition

Serving Size: 4 oz.
Calories: 455
Sugar: 0 g
Sodium: 821 mg
Fat: 32 g
Saturated Fat: 5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 5 g
Protein: 33 g
Cholesterol: 45 mg

How To: Roasted Chicken Thighs (bone-in)

By: Allie Doran | Updated: September 30, 2024

I’m showing you How To: Roasted Chicken Thighs (bone-in) to simplify a kitchen staple and give you an easy, healthy meal. The juiciest chicken ever!

roasted chicken thigh on a plate with potatoes and broccoli

You’re meandering through the grocery store, and eventually, you make your way over to the meat aisle. And then you see it “BONE-IN chicken thighs”. Umm…gross. What are you supposed to do, touch bones or something? You don’t know how to butcher a chicken. You pick up a pack of boneless, skinless chicken breasts for double the price and leave the store feeling defeated.

Sound like you? That was me, too!! For some reason, whenever we see bone-in anything it automatically triggers anxiety for some of us. I get it! Are you supposed to remove the bone before cooking? Leave it in? When do you take it out? How do you know if it’s cooked?! The questions are honestly endless. Try my Instant Pot Chicken Thighs for another easy way!

Chicken thigh recipes don’t have to be intimidating, actually they can be super easy and very elegant to serve to guests. My Apricot Braised Chicken Thighs With Traminette Wine & Thyme is one of my favorite non-venison dishes to serve a crowd. My juicy, and tender Sheet Pan Chicken Thigh Dinner With Veggies & Herby Garlic Sauce, it is seriously the most perfect weeknight dinner the whole family will love! My Lemony Sheet Pan Chicken And Potato Bake | With White Wine Butter Sauce is such an elevated dish and loaded with flavor! Also try my Golden Raisin Skillet Chicken Thigh Dinner or learn How to Roast a Whole Chicken easily!

Okay everybody – take a deep breath. I’m going to show you. Even if this is your first time cooking with chicken, you can totally do this. The secret to cooking wonderful roasted chicken thighs (or breasts) is to roast them with skin on and bone in. Trust me on this, you’ll be adding this recipe to your dinner rotation in no time.

bone in skin on chicken thighs on a baking sheet, unbaked

WHY BONE-IN , SKIN ON CHICKEN THIGHS?

Because this literally traps the flavor and the moisture so when you’re through cooking, you have an incredibly flavorful piece of meat that is anything but ordinary. When it’s time to eat the chicken, I simply remove the skin and eat around the bone, or, I wait for it to cool and remove the bone and skin by pulling on each gently.

One more thing before we begin – DO NOT THROW AWAY THE BONES AND THE SKIN (if you choose not to eat the skin, which is delicious). I repeat, do not throw away the bones and the skin. Because if you set them aside, you can literally toss them into your slow cooker with scrap veggies, onions, and garlic, fill to the brim with water, add a dash of ACV, and let it sit on low for 24 hours to make chicken bone broth. Like, is that a LIFE HACK or what, people?! Here’s the bone broth recipe I use by Danielle Walker with Against All Grain. This will make about $15 worth of chicken bone broth.

INGREDIENTS AND KITCHEN TOOLS

If you’re looking for a delicious and easy-to-make chicken dish, look no further than bone-in, skin-on chicken thighs. This recipe requires minimal prep time and a handful of simple ingredients that can be found in any kitchen. The combination of bone-in thighs with crispy, golden skin creates a mouthwatering dish that is juicy and full of flavor. Whether you’re cooking for a family dinner or hosting a dinner party, this bone-in, skin-on chicken thigh recipe is sure to impress everyone at the table.

Skin-on, bone-in chicken thighs
Smoked Paprika
Garlic powder
Onion powder
Ground sage
Sea salt
Black pepper
Olive oil

Kitchen Tools

Preparing bone-in, skin-on chicken thighs calls for the right kitchen tools to achieve mouthwatering results.Whether you’re a seasoned home cook or a beginner in the culinary world, having the proper tools at your disposal will make all the difference in creating delicious and succulent chicken thighs that will impress even the most discerning palates. Here are some of my must-have kitchen tools for perfectly preparing bone-in, skin-on chicken thighs, elevating your cooking skills to new heights.

pouring oil on skin-on bone-in chicken thighs

mixing seasonings in a white bowl with a spoon

STEP BY STEP | SEASON, BAKE AND ENJOY THE EASIEST CHICKEN RECIPE

This recipe seriously takes no time at all to prep and cook. With the perfect blend of spices and cooking them at the correct temp, you will have the most delicious chicken thighs ever!

Step 1: Thirty minutes prior to baking, grab your chicken thighs out of the fridge and allow them to come to room temp. This allows for more even cooking.

Step 2: Preheat your oven to 400 degrees.

Step 3: Get out a baking sheet pan and line it with parchment paper or spray with olive oil cooking spray.

Step 4: Measure all of your spices, salt, and pepper into a small ramekin or bowl. Mix the spice rub together.

Step 5: Remove your chicken from the package and pat dry with a paper towel. Place chicken thighs on the baking sheet, skin side up and drizzle with olive oil.

Step 6: Next, evenly sprinkle and divide the spice mixture between each piece of chicken, and rub the mixture in, making sure to get a good bit of it under the skin. This will lock in moisture from the oil and flavor from the spices.

Step 7: Place the chicken into the preheated oven bake chicken thighs for approximately 30-32 minutes or until they reach an internal temperature of 165 degrees. There should be no pink left in the middle. Before cutting or eating the chicken, PLEASE PLEASE PLEASE allow it to rest for around 10 minutes to seal in the moisture you so carefully tried to create.

Step 8: Once you eat or remove the bones and skin, be sure to save them for chicken bone broth!

bone-in roasted chicken thighs on a baking sheet

HOW TO SERVE OVEN-ROASTED CHICKEN THIGHS

These chicken thighs are perfect on their own. We love serving them with my roasted scored potatoes, creamy mashed potatoes or a baked sweet potato and a vegetable (i.e green beans, broccoli or even some roasted Brussels sprouts) for a side dish. If I have leftovers, I will remove the bone, slice the chicken up, and use as my protein over salads or roasted vegetables for lunches throughout the week. Pro tip: whip up a quick vinaigrette by mixing, olive oil, vinegar, lemon juice and some salt and pepper. It is fresh and pairs perfectly with this chicken.

STORING AND REHEATING

If you have some leftover chicken thighs, you can remove the bone and store in an airtight container for 3-5 days in the refrigerator. Serve as is, over salads or roasted vegetables for the perfect protein filled lunch.

OTHER ROASTED CHICKEN RECIPES

Want more easy, how-to recipes like this? Try out my Sheet Pan Chicken Thigh Dinner With Veggies & Herby Garlic Sauce, it is seriously the most perfect weeknight dinner the whole family will love! My Lemony Sheet Pan Chicken And Potato Bake | With White Wine Butter Sauce is such an elevated dish and loaded with flavor! Also try my Golden Raisin Skillet Chicken Thigh Dinner or learn How to Roast a Whole Chicken easily!

How To Roast Bone-In Chicken Thighs

I’m showing you How To: Roast Bone-In Chicken Thighs to simplify a kitchen staple and give you an easy, healthy meal. The juiciest chicken ever!

Author: Allie Doran
Prep Time: 10 minutes
Cook Time: 32 +/- minutes
Total Time: 0 hours
Yield: 4

Ingredients

1 lb. skin-on, bone-in chicken thighs
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground sage
2 tsp. sea salt
1/2 tsp. black pepper
1 Tbsp. + 1 tsp. of olive oil – 1 tsp. for each thigh

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Instructions

Thirty minutes prior to baking, grab your chicken thighs out of the fridge and allow them to come to room temp. This allows for more even cooking.
Preheat your oven to 400 degrees.
Get out a baking sheet and line it with parchment paper or spray with olive oil.
Measure all of your spices, salt, and pepper into a small ramekin or bowl. Mix the spice rub together.
Remove your chicken from the package and pat dry with a paper towel. Lay the pieces on the baking sheet and drizzle with olive oil.
Next, evenly divide the spice mixture between each piece of chicken, and rub the mixture in, making sure to get a good bit of it under the skin. This will lock in moisture from the oil and flavor from the spices.
Place the chicken into the preheated oven for approximately 30-32 minutes or until a cooking thermometer reads 165 degrees. There should be no pink left in the middle. Before cutting or eating the chicken, PLEASE PLEASE PLEASE allow it to rest for around 10 minutes to seal in the moisture you so carefully tried to create.
Once you eat or remove the bones and skin, be sure to save them for chicken bone broth!

this post was published March 2017 and was updated and republished November 2021.

Images + video clips by Amber Rice

Pan-Roasted Chicken Thighs (Bone-In)

By: Allie Doran | Updated: September 5, 2024

With these pan-roasted chicken thighs, you get really really crispy skin, lots of flavor, and juicy and tender meat from bone-in, skin-on chicken thighs.

Ah, chicken thighs. Overlooked, underrated and crazy delicious if you ask me. And pan-roasted chicken thighs are just about as good as it gets. I used to think I was the only one who preferred chicken thighs to chicken breasts. But then, I posted this how to post on roasting chicken thighs and it was actually one of my first viral posts on the blog! I couldn’t believe it.

There are countless ways to serve up chicken thighs including these, Apricot Braised Chicken Thighs With Traminette Wine & Thyme, Italian Baked Chicken Thighs With Garlic And Lemon, or Braised Apple Cider Chicken Thighs. If you prefer grilling your chicken thighs, you can also try this recipe which is a staple for us, Traeger Grilled Chicken Thighs (Bone-In).

There is no denying that most people prefer chicken thighs, we just don’t know how to cook them, especially bone-in, skin-on. They got a bad wrap in the 90’s when everything with a little bit of fat was deemed evil. But, now that we’re coming out of that hole, chicken thighs are well on their way to making a comeback.

chicken thighs being patted dry on a cutting board

INGREDIENTS & KITCHEN TOOLS

Let’s dive into the simple yet delicious ingredients you’ll need to make my chicken thigh recipe!

Bone-in, skin-on chicken thighs (about 4-5 big thighs)
Olive oil (1 tsp. per thigh), divided
Paprika
Garlic powder
Onion powder
Ground sage
Sea salt
Black pepper

chicken thighs on a cutting board with seasoning

STEP BY STEP | PREPARING & ASSEMBLING THE PERFECT CHICKEN RECIPE

Let’s dive into it! This recipe is super simple and comes together quickly with just a few ingredients, but the flavor and juiciness of the chicken will blow your mind!

Step 1: Remove your chicken from the fridge and allow it to sit at room temperature for about 20 minutes. In the meantime, preheat your oven to 400 degrees F. Pat your chicken totally dry with a paper towel.

Step 2: Mix all of your spices together in a bowl.

Step 3: Drizzle your chicken with some olive oil and then sprinkle with the seasoning mix. Rub the spices into the chicken well.

Step 4: Once your chicken is evenly coated and your pan is preheated, place your chicken into the pan, skin side down, in a single layer. Sear them for 5-7 minutes until they are nice and golden brown.

Step 5: Once the chicken is seared and the skin side is facing up, turn the stovetop burner off and slide the skillet into the oven (I recommend the middle rack).

Step 6: Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165F. Rest for 10 minutes before serving! Enjoy!

TIPS & TRICKS FOR PERFECT PAN-ROASTED CHICKEN THIGHS

There are a few tips and tricks that I use for making sure my chicken thighs are super juicy and also crispy. Here we go:

Bring the meat to room temperature – set your chicken out on the counter to come to room temperature about 20 minutes before you’re ready to cook. This is safe to do and helps with even cooking. You won’t end up with dry spots in some places and undercooked spots in others.
Pat meat dry – take a paper towel and dab the chicken to make sure no moisture remains. Excess water can make your skin soggy and the chicken can stick to the pan.
Pan sear your chicken thighs – by pan searing before roasting, you’re creating a layer of crust and texture.
Don’t flip until the meat is ready to release – That being said, when pan searing, don’t flip the meat until it’s ready. If you go to flip it and it doesn’t give right away, let it sear a bit longer. Once a nice crust is formed it will flip easily.

HOW TO SERVE | PERFECTLY SEASONED AND BAKED CHICKEN THIGHS

These chicken thighs are the perfect protein to whip up for a quick and easy weeknight dinner and it can be served in a variety of ways. We love serving them with a side of rice or potatoes and some roasted vegetables, they are also delicious topped on a salad. I also have some side dishes that I recommend serving alongside these chicken thighs such as my Quinoa Tabbouleh Salad. You also can never go wrong with some Crispy Scored Potatoes or on top of my Italian-style avocado and tomato salad.

COMMONLY ASKED QUESTIONS

Bone-in, skin-on thighs vs. boneless skinless chicken thighs:

I prefer buying bone-in, skin-on chicken thighs for the following reasons:

They’re juicer – cooking meat on the bone yields a juicier piece of meat because the meat is intact. There are fewer places for juices to run out, and you’re getting added tenderness from the bones as they seep collagen and marrow (this is good for you, too!). Leaving the skin on also encourages juices to stay inside of the meat during cooking.
They’re crispier – if you cook skin right, it makes a really lovely, crispy layer on top of the meat. Say goodbye to boring chicken.
You can save the bones and skin for homemade bone broth and stock – here’s the recipe I use!

What is pan roasting?

Ah so you may still be wondering what pan roasting is. Pan roasting is the technique used when you sear meat in a pan (make sure it’s oven safe – I like cast iron) and then finish cooking it in the oven. Sometimes, it’s called pan seared, too.

It’s really commonly used in restaurant cooking because you form a nice crust on the meat, start and speed up the cooking process, and then finish it (hands free) in the oven while you prepare the remainder of the meal.

Pan roasted chicken thighs aren’t the only kind of meat you can pan sear, you can really do this with any type of meat!

Why is pan roasting chicken thighs the best way to get crispy chicken thighs quickly?

As I mentioned above, pan roasting chicken thighs ensures that you’ll have crispy skin on chicken thighs. Because you start the cooking process in a very hot pan, you jump start it, and it takes less time in the oven than just straight roasting does. There’s a little more active time, but it’s well worth it!

STORING AND REHEATING PAN-ROASTED CHICKEN THIGHS

This recipe makes the perfect meal prep and while it is delicious when enjoyed immediately, it can also easily be made in advance and stored in an airtight container once completely cooled and saved for later. Stays good in the fridge for about 4 days!

OTHER FAVORITE CHICKEN THIGH RECIPES | SHEET PAN OVEN BAKED CHICKEN THIGHS

If you’re looking for an all-in-one meal, you have to try my Sheet Pan Chicken Thigh Dinner with Veggies and a Herby Garlic Sauce, my Lemon Sheet Pan Potato and Chicken Bake or my hot honey grilled chicken thighs. These recipes come together in no time and are always a crowd pleaser!

Pan-Roasted Chicken Thighs (Bone-In)

By pan roasting chicken thighs you get really really crispy skin and juicy and tender meat from bone-in, skin-on chicken thighs.

Author: Allie Doran
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Pan Sear
Cuisine: American
Diet: Gluten Free

Ingredients

about 2.5lbs. bone-in, skin-on chicken thighs (about 4–5 big thighs)
about 2 Tbsp. olive oil (1 tsp. per thigh), divided
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground sage
1 and 1/2 tsp. salt
1/2 tsp. black pepper

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Instructions

Start by preheating the oven to 400F and set your chicken out on the counter to come to room temperature about 20 minutes before you’re ready to cook. This is safe to do and helps with even cooking. Then, Pat the chicken totally dry with a paper towel.
Mix together all of the spices and seasonings.
Drizzle each chicken thigh with 1 teaspoon of olive oil and sprinkle an equal amount of the spice mixture onto each thigh. Rub the oil and spices all over the chicken.
Heat an oven-safe or cast iron skillet over medium-high heat on the stove. Pick a skillet that’s big enough to hold all of the chicken in an even layer with a bit of room between each piece. Once the skillet is hot, add the oil.
Then, lay the chicken thighs, skin side down in the skillet. Sear them for 5-7 minutes until they are nice and golden brown on top, and then flip them. When you go to flip them, they should give right away. If the chicken is sticking to the pan, it isn’t done searing yet.
Once the chicken is seared and the skin side is facing up, turn the stovetop burner off and slide the skillet into the oven.
Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165F. Rest for 10 minutes before serving!

This recipe was originally published April 2020 and was updated October 2024.

Healthy Whole30 Venison Burgers with Special Sauce

By: Allie Doran | Updated: June 9, 2022

This healthy venison burger is totally Whole30 compliant. They’re loaded with fresh veggies, topped with homemade special sauce and use grilled sweet potato buns.

Healthy Whole30 Venison Burgers burger with whole30 special sauce on a white plate

Y’all I love burger night. We’ve been pretty busy this year, so throwing some patties and veggies on the grill and throwing a plate together has been basically my go to. When I made these Healthy Whole30 Venison Burgers with Special Sauce, J and I scarfed them DOWN.

I mean, juicy venison, plenty of fresh lettuce and tomato, topped with special sauce all piled between grilled sweet potato rounds. Count. Me. In.

I was also thinking about how grateful I am to have learned to work with wild game. Honestly, it’s brought my husband, Jared, and I a lot closer.

Not only am I really proud to be working with the food he brings home, I also have a new appreciation for the outdoor lifestyle.

Hunting takes up a lot of Jared’s time. Especially in the fall. Sometimes he misses events, he wakes up super early, and he’s gone most Saturdays from October to late November. It’s really easy to lose sight on the bigger picture, and quite honestly, get resentful.

a burger with special sauce on a white plate with a hand placing a toothpick with pickles

When I started cooking with his harvests and using the meat, I started saving money on our groceries. Which made me CRAZY happy and it started to change my perspective.

Flash forward like a year and a half and I’m like “uhhm, when can you going hunting again?”. I’m really interested in what he’s doing, and it’s been so fun to get to know his passion at a deeper level. So yeah, you can say I’m pretty grateful!

Anywho…anybody ready to grill?

all of the ingredients Venison Burgers on a white background

What makes these venison burgers Wholeo30 compliant?

These burgers are completely free from grains, dairy, legumes, sugar, sweetener, and preservatives.

I actually prefer my burgers without cheese, but if you’re a cheese lover, the special sauce will curb that craving.

How do you get healthy, ground venison burgers to be juicy?

The secret to juicy venison burgers is really just not overcooking them! I add some olive oil (aka fat because they’re lean) a seasoning blend and some apple cider vinegar to enhance the flavor, but otherwise, grill them so that they have a bit of give to the middle when you poke them. No hockey pucks!

How do you make the homemade “Special Sauce”?

I always keep a jar of Whole30 compliant mayo on hand, or you could make your own! All you need to do is mix in some tomato paste, diced pickles (yep, SO good), ACV, and seasoning! Et voila!

a venison burger with a bite out of it and sweet potato bun on a white small plate

Love venison? Check out my e-cookbook – Field to Table! I’ve got 25 recipes, tips, tricks, a shopping list and my whole story about being an Accidental Hunter’s Wife included!

Healthy Whole30 Venison Burgers with Special Sauce

These healthy venison burgers are totally Whole30 compliant. They’re loaded with fresh veggies, topped with homemade special sauce and use grilled sweet potato buns.

Author: Allie Doran
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Yield: 4 servings
Category: Main
Method: Grill
Cuisine: American

Ingredients

2 large sweet potatoes, sliced into 1/4 inch rounds
1 Tbsp. + 2 tsp. olive oil
1/4 cup Whole30 compliant mayo (like Primal Kitchen)
1 Tbsp. finely chopped pickles
2 tsp. apple cider vinegar, divided
1 tsp. tomato paste
3/4 tsp. garlic powder, divided
3/4 tsp. salt, divided
1 lb. ground venison
1/2 tsp. onion powder
1/2 tsp. pepper
Toppings of choice – lettuce, tomato, onion, etc.

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Instructions

Preheat the grill to medium-high heat, or if you’re using a wood pellet grill like a Traeger, preheat to 450F.
Coat the sweet potato slices with 1 tablespoon of the oil and place them on the indirect upper rack of your grill if you have one. Let them cook for 10 minutes before adding the burgers to the grill. When you put the burgers on, flip them.
To make the special sauce, in a small bowl mix together the mayo, chopped pickles, 1 teaspoon of the apple cider vinegar, tomato paste, 1/4 teaspoon of the garlic powder, and 1/4 teaspoon of the salt. Set aside.
With your hands or a fork, mix together the ground venison, the remaining olive oil, the remaining apple cider vinegar, onion powder, the remaining garlic powder, the remaining salt, and the pepper. Incorporate everything well.
Divide the ground venison evenly into 4 patties and form into discs.
Place on the grill for 4-7 minutes a side (you made need to go a bit longer with a wood pellet grill). Remove when the burgers are just at medium, or slightly pink in the middle.
When the burgers have cooked, remove the sweet potato rounds from the grill. They should be soft.
To serve, stack the burgers and sweet potato rounds. Drizzle on the special sauce and add the desired toppings. Close everything with a sweet potato round lid.

Nutrition

Serving Size: 1 burger
Calories: 435
Sugar: 5 g
Sodium: 690 mg
Fat: 25 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 380 mg

This post was published in May 2016 and was updated June 2022

Smoked Venison Tenderloin

By: Allie Doran | Updated: August 8, 2024

This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do.

This post may contain affiliate links.

We all know that tenderloin is like thaaa best cut of any meat. It’s right up there with backstrap/loin on a deer. It’s totally cherished in our household, and you don’t get much of it, so this year I decided I wanted to smoke some of ours for something really special. If you want some tasty backstrap recipes, check out my Grilled Backstrap or Roasted Backstrap recipe. And for the leftovers, don’t miss out on our favorite Steak Sandwich!

The marinade here is what makes this so good, it’s a lot like my All-Purpose Marinade. It’s really citrus-forward, which is great for wild game because it’s such a rich, gamey meat. I like to let this marinate for at least 4 hours, or overnight. The longer you leave it, obviously, the more flavor it will have. Adding plenty of acid to my venison marinades is one of the best tips I can give! Seriously, it will change the way you cook. If you want more cooking tips, check out this post.

For more of my favorites, make sure you grab my cookbook, Venison Every Day. I dedicated the entire book to making easy, simple ingredients for home cooks (like me) to make every day, all year round.

If you’re sick of the same old recipes, the unhealthy and dated stuff you find on Pinterest, or you feel like you don’t like venison…you need this book. It’s everything I wish I had 5 years ago!

WHAT KIND OF SMOKER CAN YOU USE FOR SMOKED VENISON TENDERLOIN?

I use a wood pellet smoker by Traeger Grills and I LOVE it! They were kind enough to send me a grill this fall and we’ve been having so much fun playing around with it. I recently made this Smoked Venison Brisket with a spicy rub and it’s also amazing to make on the Traeger.

Our favorite pellets or wood chips to use are hickory, the big game blend, pecan and oak!

VENISON BACKSTRAP VS VENISON TENDERLOIN

Venison backstrap and venison tenderloin are two prized cuts of meat from deer, each offering unique qualities that make them special.

Venison backstrap runs along the spine on the outside of the deer’s ribs, extending from the shoulder to the hindquarters. It is tender but firmer than tenderloin; lean with a rich, gamey flavor. Ideally, you want to use this cut of meat for grilling, roasting, or pan-searing. It’s best cooked to medium-rare to maintain tenderness and moisture.

Venison Tenderloin is found inside the cavity along the spine, tucked beneath the backstrap and behind the ribs. It is and incredibly tender cut of meat with a mild flavor; the most tender cut of venison. The tenderloin is best suited for quick, high-heat cooking methods like grilling or searing and it is often cooked to rare or medium-rare to preserve its tenderness.

lemons, lemon marinade, venison tenderloin on a white marble

INGREDIENTS AND KITCHEN TOOLS FOR SMOKED VENSION TENDERLOIN

Venison tenderloin or backstrap
Lemon juice
Olive oil
Garlic cloves
Sea salt
Ground black pepper, plus more for serving

Kitchen Tools:

To combine your marinade and marinate your venison, you’ll need a zip-lock bag or large bowl. We use a wood pellet smoker by Traeger Grills and LOVE it! I also always recommend having a meat thermometer on hand if your grill doesn’t come with one.

STEP BY STEP

Step 1: Put the venison tenderloin, whole, into a zip-style bag or large bowl.

Step 2: Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Process until it’s all incorporated and the garlic is broken to small pieces.

Step 3: Pour the marinade mixture over the venison and massage it in. Refrigerate and marinate for at least 4 hours, or up to overnight.

Step 4: When you’re ready to cook, remove the venison loin from the marinade, and rinse it off. Pat dry with a paper towel and let it come to room temperature for 30 minutes before cooking while you preheat the smoker.

Step 5: Set and preheat your smoker to about 225 F degrees.

Step 6: Place your meal directly on the grate of your smoker and smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. The internal temperature should be at 130 F for rare, and 140 F for medium rare. Don’t cook it to medium, you want it nice and juicy!

Step 7: Let it rest for 10 minutes before slicing and topping with extra cracked black pepper.

HOW TO SERVE SMOKED VENISON TENDERLOIN

After letting your meat rest for at least 10 minutes, slice it up, top it with some additional cracked black pepper, and enjoy! If you happen to have leftovers, you can enjoy it on a delicious sandwich!

STORING AND REHEATING

IF you happen to have any leftovers, you can store it in an airtight container for 3-5 days in the fridge.

MORE OF OUR FAVORITE VENISON RECIPES

Smoked Venison Tenderloin

This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do. I make this in my Traeger Wood Pellet Smoker, but you could do this in any smoker.

Author: Allie Doran
Prep Time: 5 minutes + 4 hours- overnight
Cook Time: 2 hours
Total Time: 0 hours
Yield: 4

Ingredients

1 lb. venison tenderloin or backstrap
1/4 cup lemon juice
1/4 cup olive oil
5 garlic cloves
1 tsp. salt
1 tsp. ground black pepper, plus more for serving

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Instructions

Put the venison tenderloin, whole, into a zip-style bag or large bowl.
Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Process until it’s all incorporated and the garlic is broken to small pieces.
Pour the marinade over the venison and massage it in. Refrigerate and marinate for at least 4 hours, or up to overnight.
When you’re ready to cook, remove the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker.
Set and preheat your smoker to about 225 F degrees.
Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. The internal temperature should be at 130 F for rare, and 140 F for medium rare. Don’t cook it to medium, you want it nice and juicy!
Let it rest for 10 minutes before slicing and topping with extra cracked black pepper.

Nutrition

Serving Size: 4 oz.
Calories: 300
Sugar: 2 g
Sodium: 646 mg
Fat: 17 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 33 g
Cholesterol: 75 mg

This recipe was originally published in 2018 and updated in 2022.

Whole30 Taco Pie in a Skillet

By: Allie Doran | Updated: July 6, 2022

Whole30 Taco Pie in a Skillet combines all of the ingredients for the best taco filling into a savory cashew crust. Get creative with the toppings!

If there was ever a recipe that was like a little piece of my heart and soul, this taco pie would be it. Let me explain…

So, someone recently asked me what my favorite thing to cook was. I thought long and hard and decided it’s probably chili or marinara sauce. And I literally don’t have a recipe for either on this blog and I know, I know, it needs to happen. BUT, part of that is due to the fact that I make those things differently every single time. So, I have a hard time 1) picking my favorite version and 2) actually writing down what I put in the dang pot. However, chili and/or taco meat is my fave thing to whip up for dinner, like ever. And this pie filling is like when a taco and a bowl of chili have a baby. YUM.

OK, onto the next piece of my heart – PIE Y’ALLLLL. I just love it. If you want to read more about me jabbering about pie, read this Chocolate Chip Pecan Pie post and make that dang pie because DANG DUDE. It guud.

And lastly… I mean, this provided me with another reason to use one of my skillets. If you don’t already know how I feel about my skillets…welp, I love them. And they’re vintage and they were a gift from J and yeahh. I gushed about that the other day in my Gluten Free Berry Skillet Crisp post. Maybe I’m an old soul with an undying love for cast iron?

What’s in a taco pie, you ask?

It’s really very simple. I’m sure there are plenty of ways to skin the cat, but here’s what mine has:

Taco filling – aka ground meat (I’ve used turkey, beef, bison, AND venison before, onions, garlic, bell pepper, jalapeno, diced tomatoes in a can, tomato paste, and chili spices!
Cashew crust – cashews, coconut flour, egg whites, ghee & salt!
Taco toppings – chopped lettuce, diced tomato, jalapeno, avocado – whatever you want!

See, super easy, right?

Alright so we have learned that this recipe is a piece of my actual soul because 1) taco/chili meat, 2) pie, 3) skillet and you need to make it STAT.

Let’s get to it! Need more Whole 30 meal inspo? Check out this page!

Whole30 Taco Pie in a Skillet

Whole30 Taco Skillet Pie combines all of the ingredients for the best taco filling into a savory cashew crust. Get creative with the toppings!

Author: Allie Doran
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

For the crust:

1 + 1/2 cup cashews or almonds*
1/4 cup coconut flour
2 egg whites
1/4 cup melted ghee
1 tsp. salt

For the filling:

1 lb. ground beef*
1 bell pepper, diced
1 jalapeno, diced and deseeded (leave the seeds if you like heat)
1 medium onion, diced
2 garlic cloves, minced
1 – 14.5 oz can fire roasted, diced tomatoes
1 – 6oz. can tomato paste
1 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. salt
1 pinch cayenne (optional – spice lovers only)
Optional toppings: lettuce, tomato, nutritional yeast, cheese (if not Whole30), sour cream/Greek yogurt (if not Whole30), avocado

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Instructions

Add the nuts into a food processor with the coconut flour, egg whites, and salt.
Pulse until the nuts break down. Add the melted ghee and process until it forms a ball. If you’re using pre-made cashew or almond meal, simply mix everything together well in a bowl.
Press the dough into the bottom of an 8-inch skillet, or a pie plate. Push the dough up the sides until a nice crust is formed. You don’t need the crust to go all the way up the side, though.
Place the skillet or pie plate into the fridge while you make the filling.
Preheat the oven to 375F.
Heat a large saucepan over medium heat and saute the onions, bell pepper, and jalapenos.
When the onions are translucent, after about 6 minutes, add the garlic, chili powder, cumin, cayenne, salt, and beef. When the beef has browned, add the crushed tomatoes and tomato paste and stir well to combine. Simmer for 2 minutes and remove from the heat.
Remove the pie plate from the fridge, and scoop the taco filling in.
Place in the oven for 25 minutes. Remove, let cool, slice and top with desired toppings!

Notes

if you don’t have a food processor use 1 + 1/4 c. almond meal. Grab some almond meal at the store and just mix the crust in a bowl
I’ve tested this recipe with ground bison and ground turkey. I’m sure ground venison would be lovely, as well.
If you don’t have a skillet, a standard, 9in pie plate will work just fine.

Nutrition

Serving Size: 1 slice
Calories: 499
Sugar: 8g
Sodium: 694mg
Fat: 34g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 25g
Cholesterol: 47mg

This post was originally published in September 2017 and was updated in September 2018.

Easy Green Apple Smoothie

By: Allie Doran | Updated: October 16, 2019

A simple and healthy recipe for making an Easy Green Apple Smoothie, with lots of spinach, healthy fats, fiber, and refreshing green apple.

post may contain affiliate links

Can I take a second to rant about a pet peeve of mine? Mall smoothie stands. I LOATHE them. There you are, dead on your feet after scouring the sale racks in Anthropologie, Sephora, Nordstrom, and whatnot and you just want a cool, refreshing and light snack. You forgot to pack a little bite to eat in your purse (HELLO one must travel light to the mall), and you spot a smoothie booth. “Oh, a healthy snack”, you think.

One sip later your scrunching your nose up in disbelief. That sugary thing just can’t be healthy. I love to indulge from time to time, but if I’m spending money on a healthy, produce-filled smoothie, I want it to have some nutritional value without the added sugar. You can’t tell what type of syrups or liquids they’re putting in those mystery cups and gosh knows what’s in the yogurt. That’s why I made a healthy version of my favorite treat – and Orange Julius.

I guess my pet peeve lies in the imposter. Or the company trying to hoodwink us into thinking they have a rejuvenating product, but then we find that it’s filled with artificial ingredients after purchasing. I’m also saying that I use smoothies as vehicles to add extra nutritional content to my daily routine.

I’ve found that the combination of a frozen, very ripe, banana and nut milk makes for a very creamy and perfectly sweet creation. I now prefer my smoothies without dairy or yogurt. Fresh spinach also has the ability to adapt to its environment. You’re going to FREAK when I tell you how much spinach is in these guys, but I promise that it doesn’t taste like a salad. I’ll give you a few optional add-ins but this template is foolproof on its own.

Let’s get to it!

Cheers!

xoxx,

Miss AK

Love smoothies? Check out this Mocha Sweet Potato Smoothie!

Easy Green Apple Smoothie

A simple and healthy recipe for making an Easy Green Apple Smoothie, with lots of spinach, healthy fats, fiber, and refreshing green apple.

Author: Allie Doran
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1-2

Ingredients

1 ripe, frozen banana
2 cups fresh spinach
1 Tbsp. chia seeds
1 Tbsp. flax seeds
1 green apple, sliced
1 cup unsweetened almond milk (or nut milk of choice)
Optional: protein powder or collagen of choice (THIS is the one I use by Ancient Nutrition)

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Instructions

Add all ingredients into a blender.
Blend on high for 30 seconds to a minute. If you don’t have a very high-powered blender, you may need to stop and start your blender a few times to scrape the sides often and help your blender by mixing the ingredients.*
Serve!

Notes

*My blender is NOT high powered (think a $30 blender from Costco), and this does the trick for a thick smoothie likes this one.

Nutrition

Serving Size: abput 1 + 1/2 cups
Calories: 187
Sugar: 17g
Sodium: 115 mg
Fat: 6g
Saturated Fat: 0g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 5g
Cholesterol: 0mg

This recipe was published in March 2017 and updated in June 2018.

Whole30 Bison Sweet Potato Hash

By: Allie Doran | Updated: July 6, 2022

This Whole30 Bison Sweet Potato Hash is the best better for you hash on the planet. It has crispy sweet potatoes and veggies, lean bison and the perfect blend of spices.

So, the longer I’ve been blogging, the harder it seems to get. Every single job has it’s ups and downs and sometimes, the more you know the more you’re like CRAP – I have a loooong way to go. But I think what sets some people apart is how they deal with things in adversity. It’s really easy to throw in the towel, to have a really sucky attitude, and I’m half writing this because this evening (that I’m writing on) has been about as fun as coming across a giant snake while you’re driving the poop wagon (this has happened to me in real life when I worked on a farm). And I kind of want to pout and admit defeat but gosh darnit – it’s almost 10:30 pm and I. AM. NOT. THROWING. IN. THE. TOWEL.

I’m going to talk to you about Whole30 Bison Sweet Potato Hash because it’s awesome. So HA!

No joke tho, this is dat good good. I worked very hard for you to get that kinda crispy kinda sticky hash edge that we all know is the real deal. I love the sweetness of the sweet potato in here and how it plays with that slightly more gamey ground bison that is all daaa rage these days. And for good reason, it’s a delicious, lean meat.

I sauteed the sweet potatoes and then added the veggies to cook everything well before adding the crisp.

And then, I mixed it all together and broiled it a bit on a baking sheet.

Here’s a picture of a bison that I took. 10 minutes later J drug me out of a field because I got too close (we saw them on our honeymoon). So, yeah!

Cool, back to hash. Top with a fried egg and voila!!

On my Instagram page, all y’all cutie friends (or like 80%) of you said you wanted a chunky hash like this so I delivered! My hubby is still begging me to make it like a shredded pancake, so I’ll update when I do! Anywho – here’s to hash & whole30!

If you want more Whole30 recipes, check out this page! It’s got all my faves.

Let’s be friends!! Come hang with me on Instagram, Facebook, and Pinterest or sign up for my Email List!

Whole30 Bison Sweet Potato Hash

This Whole30 Bison Sweet Potato Hash is the best better for you hash on the planet. It has crispy sweet potatoes and veggies, lean bison and the perfect blend of spices.

Author: Allie Doran
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6

Ingredients

1 Tbsp. olive oil
1 lb. ground bison meat (or turkey or beef or venison)
1 Tbsp. ghee (or butter if not Whole30)
5 cups diced sweet potato (about 3 large)
1/4 cup water
1 medium yellow onion, diced
2 bell peppers, diced
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
optional – 1 pinch cayenne
optional – 4 fried eggs
cilantro for garnish

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Instructions

Heat the olive oil in a large skillet over medium heat.
Brown the bison meat, about 8 minutes, remove from the pan and set aside.
Dice the sweet potatoes
Heat the butter in the same skillet over medium.
Add the sweet potatoes and water to the pan, cover for 5-6 minutes until the water evaporates, stirring occasionally.
Dice the onion and peppers and add them cooking for 3-4 minutes before adding the spices and seasoning. Cook for 1-2 more minutes before adding the bison back to the pan.
Remove from the heat, and mix together well. Pour the contents of the pan out on a baking sheet in an even layer.
Preheat the oven to high broil.
Broil in the oven for about 5 minutes, checking frequently to make sure it doesn’t burn. Remove when the edges are crispy, but not burnt.
While the hash broils, fry the eggs.
Serve a scoop of hash with an egg, if desired, and a sprinkle of cilantro.

Nutrition

Serving Size: 1 cup of hash (no egg)
Calories: 228
Sugar: 4
Sodium: 100
Fat: 10
Carbohydrates: 17
Protein: 17

Whole30 Cashew Chicken Satay Skewers with Chili Cashew Dipping Sauce

By: Allie Doran | Updated: July 6, 2022

Easy, Thai inspired Whole30 Cashew Chicken Satay Skewers with Chili Cashew Dipping Sauce is the perfect, non-boring recipe you need to make for dinner.

For some credibility, let me start off by telling you how stinking good these cashew chicken skewers are. After testing these a couple of times, I handed J the marinated chicken skewers for the grill while my best friend Amanda and I chatted in the kitchen. The plan was for him to grill and for me to save a few of the skewers to take pretty pictures of.

I’ll have you know that Amanda and I are fantastic conversationalists and my hubby was so engrossed in our convo that…the chicken had a little too much fun on the grill was a bit too charred for photos (I think there were a few flames). We also need a new grill in a big way so it’s really not his fault.

BUT – we had these 3 times in a 2-week span and I still could eat them right now AND they taste great with a little char so don’t you worry about a thing!

This simple cashew sauce is both the marinade and the dipping sauce. I use my homemade cashew butter, red chili paste, coconut aminos and pineapple juice for some sweet + Whole30 compliant ingredients. Mix it up, marinate in for a bit in the fridge, poke it with a stick and BAM. Dinner, Y’all. I like to say poke it with a stick.

Let’s be friends!! Come hang with me on Instagram, Facebook, and Pinterest or sign up for my Email List!

Whole30 Cashew Chicken Satay Skewers with Chili Cashew Dipping Sauce

Easy, Thai inspired Whole30 Cashew Chicken Satay Skewers with Chili Cashew Dipping Sauce is the perfect, non-boring recipe you need to make for dinner.

Author: Allie Doran
Prep Time: 1 hours + 10 minutes
Cook Time: 12 minutes
Total Time: 1 hour 22 minutes
Yield: 4

Ingredients

1/2 cup cashew butter
2 Tbsp. red chili paste
1/4 cup pineapple juice
1 Tbsp. full fat coconut milk
1 tsp. sesame oil
1 tsp. coconut aminos (or soy sauce if not Whole30)
1 lime, juiced
1/4 tsp. salt
1 lb. chicken tenderloins
about 8 wooden skewers, soaked
cilantro and extra lime for serving

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Instructions

Combine the cashew butter, red chili paste, pineapple juice, coconut milk, sesame oil, coconut aminos, lime juice, and salt in a bowl. Mix well.
Pour half of the sauce into a large bowl or bag and add the chicken tenderloins. Coat them all evenly and allow this to marinate in the fridge for at least an hour to about 4 hours.
Soak the skewers so they don’t burn.
30 minutes before grilling, allow the chicken to come to room temperature on the counter.
Skewer the chicken and preheat the grill to medium heat.
Grill for about 5-6 minutes per side before removing.
Serve with cilantro and extra lime.

Notes

I use my homemade cashew butter which is pretty runny. If you’re using a thicker version, just add a bit more coconut milk, a tablespoon at a time.
if you’re not Whole30, peanut butter would be lovely here, too!
Fresh squeezed orange juice can be used in place of the pineapple juice.

Nutrition

Calories: 353
Sugar: 4
Sodium: 189
Fat: 20.5
Carbohydrates: 13.5
Protein: 25.2