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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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Serves 4

1 1/2 Chicken Breast, Cut into Thin Slices

2 Tbsp Seoul City BBQ

3 Tbsp Canola Oil

Wood or Metal Skewers

1/2 Fresh Pineapple Pieces

2 Mangoes, Sliced into Chunks

1 Red Onion, Thickly Sliced

Romaine Lettuce, Chopped

Asian Dressing of Choice 


Mix 1 Tbsp Seoul City BBQ with 1/3 Cup Rice Wine Vinegar and 1/2 Cup Canola oil to To Make Your Own


If you are using wooden skewers, submerge them in cold water for 30 minutes before using on the grill. This prevents the skewers from catching on fire.

Preheat the grill to medium high. Place your sliced chicken breasts into a bowl and add the canola oil and Seoul City BBQ and mix well to distribute. Thread your chicken onto the skewers making sure not to crowd the pieces to ensure even cooking!

Sprinkle a little more seasoning on your sliced onion and fruit. Skewer these separately from the chicken to prevent raw chicken liquids on your fruit.

Preheat grill to medium-high.

Depending on the thickness of your chicken, grill around 5 minutes per side. Careful when grilling the fruit as the sugar in the fruit will caramelize and get dark in spots. Let the meat rest for a few minutes before slicing, if needed.

Toss the lettuce with your dressing. Remove chicken, onion and fruit from skewers and place on top of dressed salad. I topped the salad with some Chinese Crunchy Noodles in lieu of croutons.

This was really flavorful and wonderful for the hot weather!


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