Honey Grilled Chicken Breasts Food

HONEY GRILLED CHICKEN

Steps:

• Preheat a grill for medium heat.
• Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
• Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

HONEY GLAZED GRILLED CHICKEN BREAST

Steps:

• Start with skinless boneless chicken breasts-trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.
• Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add 1/2 teaspoon garlic powder. Mix well. Reserve 3/4 of the mixture for later.
• Give each breast a little salt (if not brined) and pepper to taste, then brush the glaze on both sides of the chicken. Don't forget to reserve 3/4 of the glaze for brushing during grilling.
• Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning, oiling, and preheating the grill to a surface temperature of about 450°-500°-medium-high on most grills.
• Place over direct heat. Be sure the grates are well oiled.
• After about 5-6 minutes, flip the chicken and brush with glaze. Continue to flip every 5-6 minutes and brush until an internal temperature of 165°-about 25 minutes. But your time may vary-cook to the final internal temperature of 165° in the thickest area.
• Allow to rest for 5 minutes before serving.

HONEY-GLAZED GRILLED CHICKEN

Steps:

• Prepare your grill.
• Combine all ingredients except the chicken, stirring well. Set sauce aside.
• Grill the chicken, skin side down, over medium coals for 50 to 60 minutes or until done, turning every 10 minutes. Baste with the sauce during the last 20 minutes of grilling time.

HONEY-GRILLED CHICKEN BREASTS

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

HONEY GRILLED CHICKEN BREASTS

Steps:

• Combine all ingredients, except for the chicken, in a large bowl.
• Add the chicken and toss well in the marinade to coat.
• Cover and marinate from 4 hours to overnight in the refrigerator, turning occasionally.
• Bring to room temperature before grilling.
• Grill 3 inches from the heat source, 4-5 minutes per side or until cooked through. *Be careful when grilling skinless chicken breasts that they don't dry out.
• Remove to a plate and let sit for 5 minutes before serving.

CITRUS AND HONEY GRILLED BREASTS

Steps:

• The simplicity of citrus and the sweetness of honey in this recipe make our tastebuds twitter. It's sure to please even your pickiest friends.
• Place chicken between sheets of plastic wrap. Gently pound the chicken with your hand or meat mallet, just enough to make the breasts equal in thickness.
• In a medium bowl combine the juices, honey, olive oil, hot sauce, and oregano, and pour into a re-sealable plastic bag.
• Add the chicken breasts and turn to coat well. Refrigerate, turning occasionally, for about 2 to 4 hours. Remove the chicken. Boil the marinade for 10 minutes if you wish to use it as a baste.
• Pre-heat the grill to medium-high heat, about 350F.
• Grill the chicken, turning once, for about 20 minutes or until cooked through.
• Serve with one can (22 ounces) BUSH'S® Bourbon and Brown Sugar Grillin' Beans.

EASY GRILLED HONEY-DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

HONEY GARLIC CHICKEN THIGHS

Steps:

• Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
• Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.

GRILLED HONEY MUSTARD CHICKEN

Steps:

• Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.
• Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.
• Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.
• Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.

GRILLED HONEY GLAZED CHICKEN WITH GREEN PEA AND MINT SAUCE

Steps:

• Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.
• Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.
• Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.

GRILLED LEMON-HONEY CHICKEN BREASTS

Steps:

• Place chicken breasts in shallow dish. Mix onion, lemon juice, vegetable oil, honey and soy sauce in small bowl. Pour 1/2 cup onion mixture over chicken; turn to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
• Pour remaining onion mixture into small saucepan. Boil until slightly reduced and thickened, about 2 minutes; reserve for glaze.
• Prepare barbecue (medium-high heat). Brush grill rack with oil. Remove chicken from marinade, shaking off excess. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, brushing occasionally with reserved marinade glaze, about 8 minutes per side. Transfer to plates and serve.

HONEY BASIL GRILLED CHICKEN

Steps:

• Combine the first 6 ingredients.
• Cut the peppers into 1-2" pieces.
• Add the chicken breasts& peppers to the honey mixture.
• I put all the ingredients in a heavy-duty zip lock bag.
• Seal the bag and shake it until the chicken& peppers are coated with the honey mixture.
• Put it in the refrigerator and let it marinate for 3 hours.
• Turn the bag several times to make sure the chicken and the vegetables are well coated with the marinade.
• Take the chicken and peppers out of the marinade.
• Put the marinade in a saucepan and bring it to a boil.
• Reduce the heat and simmer until the sauce reduces a small amount.
• This usually takes about 5 minutes.
• Spray the grill rack with cooking spray.
• Heat the grill to medium heat.
• Put the chicken on the rack and close the grill lid.
• Cook for 8-10 minutes.
• Turn the chicken and continue cooking for 8-10 minutes.
• Baste with the marinade during the last few minutes of cooking.
• The peppers can be grilled in a grilling basket or on skewers.
• The peppers will need to grill for about 5 minutes on each side.
• The chicken and peppers can be cooked in your oven broiler.
• Place them in a single layer on the broiler pan which has been sprayed with cooking spray.
• Broil 5-6 inches from the heat for 10 minutes.
• Turn the chicken and peppers and baste with the marinade.
• Cook for an additional 8-10 minutes or until chicken is done.

GRILLED SOY-HONEY GLAZED CHICKEN BREASTS

Steps:

• Combine scallions, garlic, honey, sherry, ginger and soy sauce.
• Place chicken in a resealable plastic bag and pour the sauce over the chicken.
• Close the bag and marinate at room temperature for 30 minutes to 1 hour.
• Or, refrigerate it overnight.
• Turn occasionally to keep sauce distributed evenly on the chicken.
• Remove chicken from bag and pour sauce into a small saucepan.
• Bring sauce to a boil and let boil for one full minute.
• Grill chicken over hot coals, turning as needed to prevent charring and to cook evenly.
• Grill until just done, about 25 minutes.
• Brush with sauce as needed to keep moist.
• Serve chicken with remaining sauce and hot cooked rice.

HONEY KEY LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
• Preheat an outdoor grill for high heat.
• Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

HONEY SOY GRILLED CHICKEN

Steps:

• Place raw chicken in a large plastic "Ziplock-type: baggie.
• In a bowl, whisk together all remaining ingredients. Reserve about 1/4-1/3 cup in a seperate container for basting. Pour the rest over the chicken.
• Seal bag and "squish: around to coat.
• Refridgerate for at least 4 hours (longer if you have time); turning bag once halfway through marinating time.
• Remove chicken to hot grill; discard marinade that raw chicken was inches Grill chicken over hot grill, and brush with reswerved marinade. Grill for 3-5 minutes on each side (depending on type and size of chicken pieces) or until juices run clear.

HONEY LIME MARINADE FOR GRILLED CHICKEN

Steps:

• Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
• Place chicken in a large Ziploc bag and pour the marinade inches Marinate in the refrigerator for at least 30 minutes. Preferred time is 1-4 hours.
• After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
• Additional marinade can be made and then reduced down to serve over rice as a complimentary side to the grilled chicken.

GRILLED HONEY-LEMON CHICKEN

Steps:

• Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

GRILLED HONEY-LIME CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side, or until a thermometer reads 170°, basting occasionally with reserved marinade.

HONEY-GARLIC GRILLED CHICKEN

Steps:

• Mix first seven ingredients.
• Add chicken breasts, turning to coat.
• Cover and let stand at room temperature NO LONGER THEN 30 minutes, turning once.
• Grill over medium heat for 10 minutes (turning once), or until cooked through.

CRISPY CHICKEN BREASTS WITH SPICY HONEY

Steps:

• For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
• In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
• In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
• Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
• For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
• To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• Preheat the grill for medium heat.
• In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
• Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!