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Chicken with a kick

Any honey will work for this recipe, but we love our Spicey Creamed honey.

2 tablespoons butter

1 clove of garlic

1/3 cup of Spicy creamed honey

1 tablespoon lemon juice

4 boneless, skinless chicken breasts

Step 1

Preheat a grill for medium heat.

Step 2

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.

Step 3

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.

Savory Chicken Marinade

Ingredients

  • 2 lbs. Chicken Breasts Tenders, or Thighs

  • 1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference

  • 3 Tablespoons Fresh Lemon Juice

  • 3 Tablespoons Soy Sauce

  • 2 Tablespoons Balsamic Vinegar

  • 1/4 cup Brown Sugar

  • 1 Tablespoon Worcestershire Sauce

  • 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder

  • 1 1/2 teaspoon Salt

  • 1 teaspoon Pepper

  • Garnish with fresh parsley-if showing off to friends

Instructions

  1. In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.

  2. Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.

  3. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.

  4. Preheat grill to medium heat. Brush grill with oil to prevent sticking.

  5. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.

  6. Remove chicken from grill and let rest for 5 minutes

 
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Lemon and ginger salmon

3 tablespoons light brown sugar

4 tablespoons Lemon and Ginger Creamed Honey

2 tablespoons butter

1/4 cup Dijon mustard

2 tablespoons soy sauce

2 tablespoons olive oil

Vegetable oil

Salt and freshly ground black pepper

8 salmon fillets, 6 ounces each

  1. On the side burner, or on your oven, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, and olive oil. Let cool.

  2. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the honey and brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

Grilled pork chops

It doesn’t take much to have delicious pork chops on the grill.

  • ½ cup honey

  • 6 tablespoons soy sauce

  • 3 tablespoons lemon juice

  • 2 teaspoons minced garlic

  • 6 pork chops- have you tried our thick cut pork chops yet???

  • Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.

  • Step 2

    Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.

  • Step 3

    Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.