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.
GRILLED HONEY-TERIYAKI CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
- Preheat grill to low-medium heat.
- Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
- Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.
HONEY-MUSTARD GINGER GRILLED CHICKEN
Before grilling, chicken is marinated in a tangy mixture of honey mustard, orange marmalade, gingerroot and garlic.
Provided by My Food and Family
Categories Home
Time 1h22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix mustard, marmalade, ginger and garlic.
- Place chicken in glass dish or plastic bag. Pour 1/4 cup of the mustard mixture over chicken; turn to coat. Cover. Refrigerate at least 1 hour. Remove chicken from mustard mixture; discard mustard mixture.
- Grill or broil chicken 5 to 6 minutes on each side or until cooked through. Heat remaining mustard mixture. Serve over chicken.
Nutrition Facts : Calories 230, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 95 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 17 g, Protein 24 g
GRILLED HONEY-LEMON CHICKEN
Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.
Provided by Autumn Pumpkin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 10 g, Cholesterol 60.8 mg, Fat 16.6 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.7 g, Sodium 1045 mg, Sugar 4.6 g
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.
HONEY GRILLED CHICKEN
Grilled chicken with a sweet kick.
Provided by Johanna Van Ness
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 23.9 g, Cholesterol 82.5 mg, Fat 8.6 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 4.4 g, Sodium 100.7 mg, Sugar 23.3 g
HONEY-GLAZED GRILLED CHICKEN
This recipe calls for a whole chicken cut up, but feel free to use your favorite pieces. I like using the whole chicken because it gives everyone a choice. If you like your chicken saltier or spicy, add some seasoned salt before starting the grilling process. I find the soy sauce adds enough salt for me. Prep time does not include the time needed for your grill to get hot.
Provided by breezermom
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
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 CHILLI CHICKEN
This sticky, crunchy, just spicy enough Chinese-style honey chilli chicken is quicker, tastier and healthier than anything you could order from the takeaway.
Provided by Rachel Phipps
Categories Main course
Yield Serves 2
Number Of Ingredients 15
Steps:
- Make the sauce by whisking together all the ingredients along with 4 tablespoons cold water. Set aside.
- In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir the egg into the chicken, then add the flour and the cornflour and stir with a metal spoon until the chicken is well coated.
- Heat enough oil to just cover the bottom of a large wok or frying pan over a medium-high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden. Set the chicken aside to drain on a plate lined with kitchen paper.
- Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken.
- Serve immediately, with the chopped spring onions sprinkled over the top.
NIF'S HONEY GRILLED CHICKEN THIGHS
A sweet, but not too sweet, marinade with an Asian twist. This marinade would work with any chicken pieces and probably pork or salmon, but I had the thighs in the fridge! Easy to put together and great with rice and veggies. Enjoy!
Provided by Nif_H
Categories Chicken Thigh & Leg
Time 15m
Yield 8 chicken thighs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients for the marinade.
- Cover chicken with marinade and refrigerate for at least 1 hour.
- Cook chicken over a medium hot grill until cooked through. You could cook it in the oven at 350F for about a half hour.
HONEY BASIL GRILLED CHICKEN
This is a yummy flavor filled chicken dish. It's perfect for those hot summer says when you don't want to heat up the kitchen. It can also be prepared in the broiler. I did not include marinating time in the total prep time. I like to serve it with a rice dish and a spinach salad. A cool key-lime pie would make it a perfect meal!
Provided by Julie in TX
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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 HONEY MUSTARD CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
HONEY GRILLED CHICKEN BREASTS
From Parade Magazine, May 16, 1999. I had this in my recipe box all this time and never got around to making it. It's got OJ and lemon juice too, soy sauce, garlic, ginger...an Asian style. Marinate overnight to get full flavor.
Provided by Oolala
Categories Chicken Breast
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 170, Fat 1.5, SaturatedFat 0.4, Cholesterol 66.3, Sodium 410.4, Carbohydrate 11.1, Fiber 0.2, Sugar 9.7, Protein 27.2
HONEY GLAZED GRILLED CHICKEN BREAST
This easy honey glaze produces an exceptionally moist and tasty grilled chicken breast. You can never have too many great chicken recipes. Just follow the easy step-by-step photo instructions.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 25 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 767 mg, Sugar 9 g, ServingSize 1 serving
HONEY GARLIC GRILLED CHICKEN SANDWICH WITH CREAMY COLESLAW
Time 30m
Number Of Ingredients 11
Steps:
- Heat barbecue to medium. In a large bowl, mix the carrot, cabbage, onion, ranch dressing, parsley, lemon juice and 1/4 tsp (1 mL) each salt and pepper. Separate bun halves and set aside.
- Place the chicken pieces in a shallow bowl with the olive oil and remaining salt and pepper and turn to coat. Grill the chicken until cooked through, approx. 3 to 4 min. per side. On final turn, brush chicken with barbecue sauce until coated on both sides.
- Meanwhile, lightly grill the buns. Divide the chicken among the 4 buns and top with the coleslaw.
Nutrition Facts : Calories 440, Fat 13, SaturatedFat 2, Carbohydrate 48, Protein 32, Cholesterol 65, Fiber 5, Sodium 870
HONEY SOY GRILLED CHICKEN
Make and share this Honey Soy Grilled Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 4h40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 384.6, Fat 7.5, SaturatedFat 1.9, Cholesterol 157.4, Sodium 646.7, Carbohydrate 41.9, Fiber 0.3, Sugar 33.3, Protein 38.3
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- Mix together all the ingredients for the marinade. Place the chicken thighs into the container with the marinade and turn them to thoroughly coat. Cover and marinate for at least 1 hour in the fridge, or overnight.
- When you’re ready to cook, preheat the grill over high heat. When the grill is hot, 450ºF, place the chicken on the grill and immediately lower the heat to medium to maintain a temperature between 400º-450ºF.
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