Grilled Honey Mustard Chicken Skewers

Grilled Honey Mustard Chicken Skewers

prep 10 mins
cook 15 mins
inactive 1 hour
total 1 hour, 25 mins
author natasha
yield 2-4
courses bbq
cuisine american

Ingredients

• 2 large chicken breasts
• 1/2 cup yellow mustard
• 3 tablespoons liquid honey
• 1 clove garlic, minced
• Salt & pepper, to taste

Instructions

1. If you're using wooden skewers, it's a good idea to soak them for at least half an hour to help prevent splintering and burning.
2. Cut the chicken into fairly small pieces and trim off any fat/gristle. Place it in a medium-to-large bowl.
3. Add the mustard, honey, garlic, and salt & pepper to a bowl (or just stir it right into the measuring cup you used to measure the mustard in). Stir until smooth. Pour it over the chicken, and give the chicken a stir so it's coated.
4. Refrigerate the chicken for at least an hour, preferably 2+ hours. If marinating overnight, cover it with plastic wrap.
5. Once your chicken is done marinating, oil your BBQ/grill's grate and pre-heat it to high. Thread the chicken onto skewers (I had 5 skewers). Pour any extra marinade over them.
6. Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it's cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down.
7. Notes
8. As with any BBQ/grill/grill pan, use your best judgment on what heat/how long to cook these for. My instructions should be taken as a guideline only.

source:https://www.saltandlavender.com

Spicy Honey Lime Chicken Wings

Spicy Honey Lime Chicken Wings

Prep time 5 mins
Cook time 35 mins
Total time 40 mins
Author: Tiffany
Recipe type: Appetizer / Side Dish / Main Dish
Serves: 3-6

Ingredients

• 2 pounds of chicken wings
• 2-3 tablespoons oil (vegetable, canola, take your pick)
• salt and pepper to taste

sauce

• ½ cup (8 tablespoons) butter
• 1 cup hot sauce (I used Frank's original hot sauce)
• 2 tablespoons cilantro, finely chopped
• 2 teaspoons minced garlic
• zest of 1 lime
• juice of 3 limes
• ¼ cup brown sugar
• 3 tablespoons honey
• salt and pepper to taste
• 2 tablespoons cold water + 1 tablespoon corn starch

Instructions

1. Preheat oven to 400. Line a large baking sheet with nonstick foil. Place two wire racks (like wire cooling racks, the kind you use for cookies etc) on top of the foil.
2. Place chicken wings in a large bowl. Drizzle with the oil and toss to coat. Place in a single layer on the wire racks (on top of baking sheet), sprinkle with salt and pepper, and bake for 30-40 minutes, turning once half way through, til crispy and golden.
3. While chicken wings are baking, prepare the sauce. Combine butter, hot sauce, cilantro, garlic, lime zest and juice, brown sugar, honey, and salt and pepper to a medium sauce pan. Stir over medium heat until butter is melted. Bring to a boil, then reduce to a simmer and allow to cook for 10-15 minutes.
4. In a small bowl whisk together cold water and corn starch. Stir mixture into the sauce until thickened. Remove from heat.
5. When chicken wings are done, toss in the sauce, then serve.

source:http://www.lecremedelacrumb.com

HONEY GLAZED SALMON WITH LIME

HONEY GLAZED SALMON WITH LIME

Prep time 5 mins
Cook time 6 mins
Total time 11 mins
Serves: 4

INGREDIENTS

• 4 salmon filets
• salt and pepper to taste
• about 5 tablespoons honey divided
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter
• 2 cloves of garlic
• Juice of 1 lime

INSTRUCTIONS

1. Heat up a cast iron skillet on medium high heat. (I personally love using this cast iron griddle that I can place right on top of my stove. Plus I can use this on my grill outside.)
2. Season salmon with salt and pepper.
3. Add to skillet and drizzle about a tablespoon of honey on each salmon filet. Allow it to cook for 3 minutes on medium high heat. You want to be the beautiful brown crust on the salmon before you flip it.
4. Flip and cook another 2 to 3 minutes until done. Remove from heat.
5. Meanwhile melt butter in a medium saucepan over medium heat. Cook, whisking constantly until the butter begins to turn a golden brown. (about 3 minutes)
6. Stir in the garlic, 1 tablespoon of honey, and the fresh squeezed lime and salt to taste.
7. Remove from heat and drizzle the honey butter sauce over the cooked salmon.
8. Serve immediately.

source:http://www.eatingonadime.com

Sriracha Honey Slow Cooker Meatballs

Sriracha Honey Slow Cooker Meatballs

MAKES 24
ACTIVE TIME 20 Min
TOTAL TIME 4 Hours 20 Minutes

INGREDIENTS

• 1 cup sriracha hot chili sauce (Huy Fong, the one with the rooster on the package)
• 1 cup honey
• 1/4 cup fresh lime juice (approximately 2 limes)
• 2 pounds lean ground beef (I used 85%)
• 1 cup panko bread crumbs
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 large eggs

INSTRUCTIONS

1. Combine sriracha, honey and lime juice in a slow cooker on high heat.
2. In a large bowl add remaining ingredients, except eggs. Stir sriracha sauce in slow cooker until combined.  Taste and add additional honey or sriracha as necessary to suit your heat preference. Add 1/4 cup of sauce into meatball mixture, fold mixture together 2 times, then add eggs.
3. Mix well, do not over mix or you will have tough meatballs. Place a sheet of wax paper (approximately 9"x9") on your countertop. Using a 2 tablespoon scoop, portion out meat and place on wax paper.  After all meatballs have been scooped, roll into balls and place them into the slow cooker. Once about half of the meatballs are in the slow cooker, spoon sauce over the tops of them. Continue adding meatballs until they are all in the slow cooker.  You may have to layer them, just be sure the bottom layer is thoroughly coated in sauce before you add the next layer.
4. Reduce heat to low, cover slow cooker and cook for 4-8 hours. Serve and enjoy.

COOK'S NOTE:  If you lightly wet your hands the meatballs will form better and crack less.
You can take the lid off after 2 hours to allow the sauce to thicken or you can transfer the sauce to saucepan on the stove top and cook until reduced by half, or to desired consistency. The meatballs are perfect whether the sauce is cooked down or not. It is personal preference.
Sriracha is HOT is it HOT CHILI sauce. This recipe is medium heat. If you prefer insanely hot, decrease the amount of honey and increase the sriracha. If you prefer milder heat increase the honey and decrease the sriracha.

source:http://www.theslowroasteditalian.com

Slow Cooker Honey Buffalo Ribs

Slow Cooker Honey Buffalo Ribs

Prep Time 15 minutes
Cook Time 4 hours
Servings 6-8 servings

INGREDIENTS

• 4-5 pounds baby back pork ribs membrane removed

Honey Buffalo Sauce

• 3/4 cup Frank’s Red Hot BUFFALO WINGS Sauce not original
• 1/2 cup honey
• 3/4 cup apricot preserves
• 1 cup packed brown sugar
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons cornstarch

Spice Rub

• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons packed brown sugar
• 2 tsp EACH chili powder, garlic powder, salt
• 1 tsp EACH ground cumin, onion powder, pepper
• 1/2 teaspoon dried thyme
• 15 minute prep Fall-Off-the-Bone Slow Cooker HONEY BUFFALO Ribs that everyone goes crazy for!  These are SO tender and SO easy!  They are slathered in an amazing rub and the most addicting honey buffalo sauce ever!

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Line a baking sheet with sides with parchment paper. Set aside.
2. Cut ribs into 6 sections then rinse and pat dry.
3. In a medium bowl, whisk together Spice Rub ingredients. Rub evenly all over the meat then place ribs on prepared baking sheet. Bake ribs for 15 minutes ON EACH SIDE (30 minutes total) to sear meat.
4. Meanwhile, whisk together all of the Honey Buffalo Sauce ingredients EXCEPT the cornstarch. Remove and reserve 1 cup Sauce to brush on cooked ribs. Whisk cornstarch into remaining Sauce (not the reserved sauce).
5. Spray slow cooker with nonstick cooking spray then add a thin layer of sauce, followed by ribs. Layer sauce then ribs until complete, tossing to coat as needed to ensure ribs are evenly coated in sauce.
6. Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.
7. When ribs are tender, remove from slow cooker and brush with Reserved Honey Buffalo Sauce. Serve the rest of the Sauce a dip if desired.

source:http://carlsbadcravings.com

Balsamic Honey and Mustard Pork Chops

Balsamic Honey and Mustard Pork Chops

Prep Time: 5 minutes
Marinate Time: 30 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4

ingredients

• 1 pound pork chops
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup blackberry jam
• 2 tablespoons dijon mustard
• 1 tablespoon sriracha (or to taste)
• 1 tablespoon soy sauce (or tamari or omit for gluten-free)
• 2 cloves garlic, chopped
• 1 tablespoon oil

directions

1. Marinate the pork chops in the mixture of the balsamic vinegar, honey, blackberry jam, mustard, sriracha, soy sauce and garlic for 30 minutes to overnight.
2. Heat the oil in a large pan over medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them, add the marinade and cook until the pork chops are done, the sauce has come to a boil and thickened, about 3-5 minutes.

source:http://www.closetcooking.com