Tuesday, July 19, 2011

Grilled Spicy Honey Chicken Dinner

While browsing The Girl Who Ate Everything, I found a great spicy honey grilled chicken recipe that was cited from Our Best Bites.  The photo looked so amazing that I had to make this for dinner tonight! While the recipe has a little kick, the honey glaze calms the heat. We paired our grilled chicken with a light summer salad and some grilled garlic toast, this meal will definitely be a repeat. Hope you enjoy!



Spicy Honey Chicken
Time: 20mins Prep and 16mins Cook
Ingredients: 4-6 Chicken Thighs or Breasts, Oil, Cumin, Coriander, Chili Powder, Chipotle Powder, Garlic Powder, Onion Powder, Salt, Honey, Cider Vinegar


Rub:
2 tsp garlic powder
2 tsp chili powder
1 tsp kosher salt
1 tsp cumin
1/2 tsp onion powder
1/2 tsp coriander
1/2 tsp chipotle chile powder

Glaze:
1/2c honey
1tbsp cider vinegar
  1. Rub both sides of chicken with olive oil for the rub.
  2. Once you've made your rub, toss your chicken in the mixing bowl to cover both sides.
  3. Prepare the glaze and set aside until the chicken is almost done. 
  4. Now if you have a "Grill Master" at home like I do, pass on the chicken and let them get their grill on! The breasts take about 10-16mins (Time depends on grill heat and size of chicken).
  5. Brush on your glaze during the last few minutes of the grilling time, take note that the juices will cause a little extra smoke!

My love getting his grill on!


The chicken is really as good as it looks!

Peach salad served with a Citrus and Maple Dressing 
Time: 5mins Prep and 5-7mins Cook
Ingredients: Bacon, Mint, Peaches, Orange, Lemon, Maple Syrup, Olive Oil, Salt


The recipe below makes enough dressing for 4-5 lightly tossed salads.
  1. Juice 1 Orange and 1/2 Lemon into a mixing bowl.
  2. Add 1tbsp of maple syrup and 1/2 tbsp of olive oil to the mixing bowl.
  3. Add a dash of salt to taste.
  4. Mix the dressing and chill until salad is ready to be served. 
  5. Slice up your peaches (2-3 Based on your serving).
  6. Chop up a few mint leaves (optional).
  7. Cook your bacon and crumble once cooled, this will be used to top the salad.
  8. Assemble your salad and add any other vegetables that you like!

The salad was very light and perfect for this healthy dinner. The mint was a last minute addition that I found while sorting through our vegetable drawer, I personally thought it added a refreshing flavor but it really isn't necessary. The vinaigrette was inspired from the Summer Peaches and Mozzarella Salad that we recently had at Vintage Tavern. While I didn't recreate an identical flavor, we'll definitely be using it on more of our salads!  

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