HONEY BBQ CHICKEN

This week I made just chicken legs which are wonderful for leftovers, lunches etc… Just a hint of sweet from the sugar rub and then a bit of a bite from the cayenne pepper also in the rub and with the jalapeno ketchup influence in the sauce.  I served it with homemade chili and it was a HUGE hubby hit.

I love this recipe for a several reasons. 

  • 1) It is extremely flavorful
  • 2) It produces tender, juicy and flavorful chicken
  • 3) It is extremely easy!

HONEY BBQ CHICKEN
12 pieces of chicken (I like leg quarters or just plain leg and thigh pieces)
RUB
1/4 cup packed brown sugar
1 tablespoon FRESH ground Sea Salt (I use Himalayan pink)
3/4 teaspoon garlic powder
1/4 teaspoon QUALITY cinnamon
1/4 teaspoon cayenne pepper

  • Pat chicken dry.
  • Combine rub ingredients until well blended.
  • Rub over chicken pieces and refrigerate in a shallow dish for 2 hours prior to cooking.

SAUCE
2 tablespoons butter
2/3 cup Jalapeno ketchup
1/2 cup QUALITY honey
3 tablespoons white balsamic vinegar
1 teaspoon Heinz mustard
2 teaspoons Bragg’s liquid aminos

  • Combine all ingredients in a small saucepan over medium-high heat.
  • Bring to a SLOW boil.
  • Reduce heat to low and simmer 10-15 minutes to allow flavors to blend.

 

  • Preheat oven to 450°.
  • Grease grill rack.
  • Place chicken pieces on rack in baking dish.
  • Roast 25 minutes or until 165°.
  • Brush with sauce and turn. Brush again. Return to oven for another 5 minutes or until 170°.
  • Serve with remaining sauce.

HONEY GLAZED PORK CHOPS

These can be done inside, but are best when done on the grill!


HONEY GLAZED PORK CHOPS
2 boneless pork chops, at least 1″ thick
2-4 tablespoons pork chop rub (see recipe below)
FRESH ground sea salt and black pepper
2 tablespoons molasses
2 tablespoons creamed honey (you can get this at Trader Joes)

  • Season all sides of the chops with the Pork Chop Rub
  • Heat grill 350-375°.
  • Grill the chops on the first side for 2 minutes.
  • Flip and grill the second side for 2 minutes.
  • Whisk together the molasses and creamed honey.
  • Flip back to the first side and grill for 2 more minutes (6 minutes total). At the very end of those two minutes, glaze some of the creamed honey on both chops.
  • Flip, glaze again, and let finish cooking for 2 minutes (8 minutes total at this point).
  • Let rest 10 minutes under a foil tent.
  • These are crispy and a little sticky on the outside and juicy & tender on the inside!

NOTES:

  • When selecting pork chops, look for ones that deeper red in color as opposed to pale – you want chops with the MOST color.
  • If you can’t find creamed honey locally, just use a good local honey.

PORK CHOP RUB ala NIBBLE ME THIS based on Big Bob Gibson’s BBQ Book (makes 1 cup and will keep 6 months in an airtight container)
1/4 cup white sugar
1/4 cup turbinado sugar
1/4 cup smoked paprika
2 tablespoons garlic salt
2 tablespoons kosher salt
1 teaspoons black pepper, smoked
1 teaspoons cayenne pepper
1 teaspoons cumin
1/4 teaspoons allspice
1/2 teaspoon dried thyme

HONEY RANCH BBQ PORK CHOPS

HONEY RANCH BBQ PORK CHOPS
PORK CHOPS
4 THICK bone-in pork chops
1 ounce Hidden Valley Ranch seasoning (I buy it by the bottle, but you can use the dip/salad dressing package)
2 tablespoons chopped parsley
1 batch BBQ sauce (recipe below)

  • Coat pork chops with ranch seasoning.
  • Add pork chops to a large ziplock bag.
  • Add sauce to the chops and coat well.
  • Seal bag and marinade at least an hour, but preferably over night, turning occasionally.
  • Drain marinade from pork chops.
  • Prepare grill.
  • Sear chops on hot grill, turning once.
  • Brush with reserved marinade, grilling 5-7 minutes until cooked through.

BBQ SAUCE
3/4 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce
1 teaspoon Mesquite liquid smoke
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
FRESH ground black pepper, to taste

  • Whisk together the ketchup, brown sugar, honey, liquid smoke, paprika, garlic powder and pepper. Reserve 1/4 cup.

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE & BACON SHALLOT SNAP PEAS

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE and BACON SHALLOT SUGAR SNAP PEAS

MARINADE
2 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
1/2 teaspoon sriracha
4 boneless center cut pork loin chops

  • Whisk together the liquid aminos, vinegar and sriracha.
  • Place pork chops in a large Ziploc bag.
  • Pour marinade into bag.
  • Press the air out of the bag and seal tightly.
  • Turn chops to coat well with marinade.
  • Marinade at room temperature for 30 minutes, turning bag half way through.

 

  • Heat grill to medium heat.
  • Prepare glaze while grill is heating.
  • Remove chops from bag and discard marinade.
  • Generously season pork chops with salt and pepper.
  • Brush each side with glaze.
  • Grill about 6 minutes per side.
  • Brush with additional glaze and serve immediately.

GLAZE
2 tablespoons Bragg’s liquid aminos
1 tablespoon QUALITY honey
1 tablespoon ketchup
1 tablespoon rice wine vinegar
1 tablespoon Hoisin sauce
1/2 teaspoon sriracha sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

  • Whisk together all the ingredients in a small bowl.

RICE
1 cup long grain rice
1 cup water
1 cup chicken consomme
1 small bunch green onions, sliced thin
1/3 cup currants

  • Combine water and consommé in sauce pan.
  • Add rice, stirring to coat.
  • Bring to a boil.
  • Reduce heat and simmer 15 minutes or so until tender and moisture is completely absorbed.
  • Fold in currants and green onions.

SNAP PEAS
4 slices thick bacon, diced and cooked crisp
1 large shallot, sliced thin
1 pound sugar snap peas, trimmed
1/4 cup chicken consomme
FRESH ground salt and pepper
1 teaspoon lemon zest
Juice of 1 lemon
1 tablespoon bacon grease

  • Heat bacon grease over medium high heat.
  • Add shallots and cook 3-5 minutes until browned.
  • Add snap peas, consommé and season with salt and pepper.
  • Saute’ covered 2-4 minutes until crisp tender.
  • Uncover and continue sautéing until all liquid has been absorbed.
  • Stir in lemon zest, lemon juice and bacon pieces.

PINEAPPLE PEPPER LIME CHICKEN

PINEAPPLE PEPPER LIME CHICKEN
3 pounds chicken thighs and drumsticks (or any combo you like)
2 limes, juiced (about 1/4 cup)
3/4 cup pineapple pepper preserves
FRESH ground sea salt and black pepper, to taste

  • In a small saucepan combine preserves and lime juice and heat until melted and well blended.
  • Sprinkle chicken pieces with FRESH ground salt and pepper.
  • Heat grill to medium.
  • GENEROUSLY spray grill grates with non-stick spray.
  • Grill chicken 15-20 minutes or about 175° internal temperatures. Turn Occasionally and baste generously during the last 5 minutes with the sauce.
  • Serve with remaining sauce.

CARAMELIZED GRILLED PINEAPPLE & CARNE ASADA ala CITRUS

These pineapple spears are coated in a buttery brown sugar apple cinnamon glaze that caramelizes on the grill! It also pairs perfectly with a citrus carne asada!

CARAMELIZED GRILLED PINEAPPLE Serves: 4-6
Adapted from the Recipe Critic, Alyssa

One large ripe pineapple cut into spears
½ cup brown sugar
½ cup butter, melted
1 teaspoon cinnamon
1 teaspoon apple pie spice

  • In a shallow baking dish lay the pineapple spears in a single layer pan.
  • Sprinkle lightly with cinnamon.
  • Whisk together the butter, brown sugar and apple pie spice. It needs to be thin enough to easily pour over the pineapple – microwave a few seconds if necessary.
  • Pour over top of the pineapple spears.
  • Grill for about 7-10 minutes or until it is starting to turn golden brown and has gorgeous grill marks.
  • Brush with excess sauce from the dish before serving.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.
When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.
All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.


CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon FRESH ground sea salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika
  • Soak the meat in the vinegar for an hour or so.
  • Remove meat from vinegar and dry on paper towels.
  • Sift together all the seasonings and rub into the meat on both sides.
  • Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
  • Let marinate for overnight or a day or so.
  • Grill on a VERY hot grill to desired doneness, 2-3 minutes per side.
  • Serve with warm tortillas, Fresh Guacamole and Fresh Garden Salsa.

HOBO CHICKEN & SMOTHERED BEANS AND CORN

I’ve been making packs like this since girl scouts, but they keep getting a little more flavorful and “elegant” as time goes on. Hubby also wanted smothered beans tonight and what a HAPPY accident that was.  The sauce from the chicken merged with the sauce from the beans and voile’ we entered the mega flavor zone. I will make these two recipes together from now on.

The beauty of the HOBO CHICKEN recipe is that you can mix and match the chicken pieces to each person’s likes and dislikes. You can also do the same with the sauce.  I’m deathly allergic to mustard, but hubby loves it so after I pour half the sauce over mine, I add a tablespoon of Dijon mustard to his sauce and then pour it over his.  I then label the packets well! 😀

HOBO CHICKEN serves 4

4 skinless chicken breasts or 8 skinless chicken thighs or any combination you like
2 large carrots, sliced
2 cans white shoepeg corn
4 green onions, sliced
1 tablespoon sesame seeds
1/3 cup Bragg’s Liquid Aminos
1/2 cup Country Bob’s All Purpose sauce
3 tablespoons Hoisin sauce
2 cloves garlic, minced

  • Cut 4 large (12×18) heavy duty squares of foil.
  • Lightly spray foil with non-stick cooking spray.
  • Place equal portions of corn and carrots in the center of each piece of foil.
  • Top with chicken pieces.
  • Sprinkle with green onions.
  • Sprinkle with sesame seeds, saving a few for garnish at the end.
  • In a small bowl whisk together the liquid aminos, hoisin sauce, garlic, and Country Bob’s sauce.
  • Divide evenly and spoon over chicken.
  • Using the long edges bring up the edges and fold into a large fold.
  • From the opposite side, bring up edges to seal seams loosely so there is enough room for heat circulation.
  • Heat grill to low-medium.
  • Grill covered at 350-400 degrees for 35-40 minutes until chicken is cooked through.
  • Open foil, sprinkle with remaining sesame seeds and serve immediately.

SMOTHERED GREEN BEANS AND CORN

2-15 ounce cans green beans, WELL drained
1 12 ounce can white shoepeg corn, WELL drained
1/2 pound bacon, diced
1/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons Bragg’s Liquid Aminos
3/4 teaspoon garlic powder

  • Preheat oven to 350°.
  • Pour drained green beans and corn in an 8×8 inch pan.
  • In a large skillet, cook bacon until almost done but not too crispy. Drain on paper towels.
  • Sprinkle cooked bacon on top of green beans.
  • Whisk together brown sugar, melted butter, liquid aminos and garlic powder.
  • Pour over green beans.
  • Bake uncovered for 40 minutes.

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GREEN ONION TOMATO CHICKEN

GREEN ONION TOMATO CHICKEN – serves 4
4 whole chicken quarters, bone in and skin on are best
1 cup chopped green onions (1 LARGE bunch green onions)
2 cloves garlic, sliced
1/4 cup apple cider vinegar
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 pint grape tomatoes, halved
1/4 cup small torn FRESH Flat Leaf Parsley

  • Generously salt and pepper both sides of chicken.
  • In a LARGE ziplock bag place chicken pieces, green onions, garlic, vinegar and oil.
  • Turn to coat chicken pieces well.
  • Seal Bag.
  • Marinate in refrigerator at least 8 hours or overnight.

 

  • Heat grill to low-medium.
  • Using a drip pan place chicken bone side down.
  • Grill covered 50-60 minutes until cooked through to 175°, turn once at about 35-40 minutes if necessary.

 

  • Place tomatoes in a single layer in a foil pan.
  • Drizzle tomatoes with lemon olive oil.
  • Sprinkle with FRESH ground salt and pepper.
  • Sprinkle with basil pieces.
  • Cover with foil and add to grill during last 15 minutes of chicken cooking time.

 

  • Serve over pasta or stuffing.
  • Top with chicken pieces, tomato and onions.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

BACON WRAPPED CHICKEN SKEWERS

BACON WRAPPED CHICKEN SKEWERS serves 6 – 2 skewers each

1 1/2 pounds boneless, skinless chicken breasts
24 fresh pineapple chunks
24 pearl onions
1/4 cup Braggs Liquid Aminos
1 tablespoon avocado oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
12 wooden skewers
12 bacon slices

  • Soak skewers for an hour before prepping.
  • Cut the chicken into 1 inch chunks. You need 36 pieces.
  • Peel skin from onions.
  • In a large ziploc bag combine the Braggs Liquid Aminos, avocado oil, vinegar, garlic salt, onion powder and black pepper.
  • Add chicken, pineapple and onions turning to coat everything well. Refrigerate for at least 1 hour.

 

  • Preheat grill over medium heat. Cooking MEDIUM LOW and SLOW is the key to crisp bacon and tender chicken. As you can see my bacon got just a little too crisp, but they were still delicious.
  • Assemble skewers alternating 3 pieces of chicken, 2 onions and 2 pieces of pineapple on each skewer while lacing bacon slice between each piece.
  • Drizzle skewers with marinade.
  • Grill 15-20 minutes, turning as necessary to cook evenly. Cook until chicken is cooked through and bacon is crisp.
  • Serve warm.

NOTE: Peppers and mushrooms are great on these too. Use your imagination to tickle your taste buds.

CEDAR PLANKED SALMON ala NIBBLE ME THIS ala BOBBY FLAY

CEDAR PLANKED SALMON

adapted from Chris @Nibble Me This who adapted the Potlatch seasoning from Bobby Flay
4 salmon filets
2 lemons cut into 16 slices
1 teaspoon each fresh coarse ground Himalayan pink salt & black pepper
3/4 teaspoon chili powder
1/4 teaspoon red pepper flake
1/4 teaspoon dried tarragon
1/4 teaspoon celery salt
1/4 teaspoon dried minced garlic, smashed
1/4 teaspoon onion powder
1/4 teaspoon dried Italian seasoning

  • Preheat a charcoal grill set up for direct heat at 350°.
  • Mix the spices together for the potlatch seasoning.
  • Place half the lemon slices on the planks.
  • Place the salmon fillets skin side down on planks and season liberally with the potlatch seasoning.
  • Top each fillet with other half of lemon slices.
  • Place the planks on the grill, close the lid and cook until the internal temperature of the salmon is 120-130°, about 7-9 minutes.
  • Remove from the grill and serve immediately.  You can serve directly on the planks or remove it from the plank.

NOTES: There are several ways to test for doneness when grilling fish.  These tips are from Chris @NIBBLE ME THIS from the Cooking Fish Fundamentals lesson at Rouxbe Online Cooking School.

  • Test for doneness early and often.
  • A rough guide is 10 minutes total per inch of thickness.
  • Cook to an internal temp of 120-140° but fish with dense flesh (tuna, salmon) can be done at 120f.
  • Check the inside flakes at the thickest place.

HULI HULI CHICKEN

There is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house.

This chicken is soaked in a soy sauce brine, then grilled and brushed with an amazing pineapple juice glaze for the last bit of grilling. This recipe is adapted from Cook’s Country, June 2009 & Tide & Thyme. I changed a few aspects of the recipe by using chicken breasts which is what I had on hand and it cuts down on cooking time.  I served it with a bowl of Hawaiian macaroni salad & fresh pineapple wedges which disappeared immediately thanks to hubby.

Huli-Huli Chicken

For the chicken
1 quart water
1 cup Bragg’s Liquid Aminos
1 tablespoon avocado oil
3 garlic cloves, minced
1/2 tablespoon grated fresh ginger

4 pounds bone-in, skin-on chicken piece **

**I used all boneless, skinless breasts and adjusted the grilling time accordingly.  The breasts were so much better than bone in pieces!

For the glaze
3 (6-ounce) cans pineapple juice
1/4 cup packed golden brown sugar
1 tablespoon liquid smoke (can omit if using a charcoal grill)
1/4 cup soy sauce
1/4 cup ketchup
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons Asian chili-garlic sauce
Brine Chicken
  • Combine water and soy in a large bowl.
  • Heat oil in large sauce pan over medium-high heat until shimmering.
  • Add garlic and ginger and cook until fragrant, about 30 seconds.
  • Stir into soy sauce  mixture.
  • Add chicken and refrigerate, covered, for at least 1 hour or up to 8.

Make Glaze

  • Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce in a saucepan and bring to a boil.
  • Reduce heat to simmer until thick and syrupy (you should have about 1 cup), 20-25 minutes. 

Prep Grill

  • CHARCOAL GRILL Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with a fine gray ash, spread evenly over the bottom of the grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner.
  • GAS GRILL **Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes.
  • Turn all burners to medium-low.
  • Scrape and oil the grate.
**IF YOU USE LIQUID SMOKE IN THE GLAZE YOU CAN SKIP THE CHIPS.

Grill Chicken

  • Remove chicken from brine and pat dry.
  • Arrange skin side up on grill (do not place chicken directly above foil packet).
  • Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes.
  • Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat reaches 170 to 175 degrees, 20-25 minutes longer.
  • Transfer chicken to platter, brush with half of the glaze, and let rest 5 minutes.
  • Serve, passing remaining glaze at table.

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SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES
4 bone in 3/4 inch pork chops
2 tablespoons Avocado oil
1/3 cup Frank’s Sweet Chili Sauce
1/3 cup tangerine juice
2 cloves garlic, minced
1/3 cup honey
sea salt & fresh ground pepper, to taste
small red potatoes, washed and halved
Avocado oil
chopped Parsley

  • Arrange pork chops flat in a baking dish. 
  • Salt and pepper to taste.
  • Whisk together the oil, Frank’s, juice, garlic and honey.
  • Pour over pork chops and turn to coat.
  • Cover chops and refrigerate (4-8), turning every 30 minutes.
  • Toss Potatoes with Avocado oil and parsley.
  • Arrange in baking dish.
  • Generously salt and pepper.
  • Roast until fork tender.
    • Prepare grill to medium high heat.
    • Place chops on grill and close lid.
    • Turn once, grilling both sides 4-5 minutes each until internal temperature is 145-160 degrees.
    • During last 2 minutes coat each side with honey.
    • Remove from grill and let rest 5 minutes.