The Best GRILLED CHICKEN DINNER My Hubsband is Obsessed Over - Chicken Marinade with Honey & Soy
The Best GRILLED CHICKEN DINNER My Hubsband is Obsessed Over - Chicken Marinade with Honey & Soy
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Turn to this grilled Chicken with Honey and Soy Sauce marinade when you want juicy, tender, and vibrant summer dinners. You can save time by leaving the chicken thighs to marinate hours before grilling. When it’s time to eat, fire up the grill and throw the chicken on for a quick meal that takes minutes to cook!
SERVE GRILLED CHICKEN THIGHS WITH THESE DELICIOUS SIDEDISHES:
Creamy Garlic Sauce Baby Potatoes:
Sweet Potato Wedges:
Zucchini Noodles with Pesto:
Crunchy Bacon Jalapeno Poppers:
Best Caesar Salad - Mac & Cheese Recipe:
This grilled chicken dinner is incredibly delicious!
???? Grilled Chicken Marinade Recipe:
INGREDIENTS
2-3 lb chicken thighs
Marinade Ingredients
3 tablespoons soy sauce
3 tablespoons lemon juice or lime juice
5 tablespoons honey
5 cloves garlic minced or grated
1 tablespoon fresh ginger finely chopped
2 tablespoons olive oil or oil of your choice
1-2 tablespoons Sriracha sauce I use 1 tablespoon
1 teaspoon sea salt + 1/4 teaspoon white pepper
2 tablespoons cilantro
For Glaze
1/2 teaspoon cornstarch
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TUESDAY EATS WITH CATHY - ROASTED HONEY & CINNAMON SWEET POTATOES RECIPE
Welcome back to Tuesday Eats With Cathy! Today we have a sweet potatoes recipe!
Hope you enjoy it; if you do, share with your friends and family!
- 3 Sweet Potatoes
- 1.5 tsps of Cinnamon
- 3/8 tsp Black pepper
- 3 Tbsps Olive Oil
- 3/4 tsps of salt
- 3 Tbsps of Honey
BACON-WRAPPED SHRIMP - with the most divine honey mustard sauce!
Today we're cooking from Matt Armendariz's cookbook, On A Stick ( at the request of busdriv3r!
The recipe I chose from On A Stick is Matt's bacon-wrapped shrimp with a honey mustard dipping sauce.
Because you can't go wrong with
bacon
shrimp
or honey mustard.
*drools*
First things first, soak your cocktail picks. Toothpicks work fine if you don't have cocktail picks. Next, start the honey mustard sauce. This will need to rest in the fridge for an hour, so it can hang out while you make the shrimp.
The base of the sauce is mayonnaise. I always loved honey mustard sauce at restaurants, but could never get it right at home - because I always tried to mix just honey & mustard! The mayonnaise is what makes the sauce.
Next we're adding some spicy brown mustard. It gives it a little kick, & adds the right flavors to the honey mustard sauce.
Of course, we've got to have the honey - wouldn't be honey mustard without it!
A dash of cayenne for spice, a pinch of kosher salt, & a little fluff of white pepper.
Mix it all together, & let it sit in the fridge while you prepare the shrimp.
Zest a lime & squeeze the lime juice into your shrimp.
Chili powder for spice, a pinch of salt, a bit of black pepper, & olive oil to bring it all together.
Mix all that & let the shrimp marinate in the fridge for 15 minutes or so.
Cut 6 strips of bacon in half. Once your shrimp is done marinating, wrap each piece of shrimp in a half-slice of bacon, & secure with a cocktail pick.
Bake at 375F for 20 minutes, flipping your shrimp halfway through. Mine released a bunch of liquid, so I drained the pan at the 10 minute mark before flipping my shrimp, so they had a better chance of crisping up.
At the end of your baking time, broil for 5 minutes to get the bacon nice & crispy. Serve hot, with that honey mustard dipping sauce!
I'm SO happy with the honey mustard sauce. My absolute favorite honey mustard is the one from KFC, & this tastes SO similar. I've been searching my whole life for this!
The shrimp? My gosh. I would never have thought that honey mustard would go well with bacon-wrapped shrimp, but we couldn't get enough. The lime zest adds a bright pop of flavor, & the chili powder adds complexity without too much spice.
This is such a flavorful, morish dish, & it would be such a perfect party appetizer. It's rather easy to make, & absolutely the kind of thing that your guests wouldn't be able to get enough of.
And since I know we all want to have parties again, & soon! - then let's all wear our masks, be safe, social distance as much as you possibly can, & beat that damn virus! & then once the virus is beaten, we can all have parties again & serve these shrimp, & tell me how much all your friends loved them. Deal? Deal.
0:00 mistakes were made
0:20 it's a tasty cookbook redemption!
1:41 let's cook!
5:55 we're replacing Son with shrimpy
6:16 STRUGGLE
7:03 butchering languages left and right
8:03 SEE IT'S NOT JUST ME
8:19 ok let's describe taste
Bacon-Wrapped Shrimp
from On A Stick:
12 wooden cocktail picks
12 shrimp, peeled & cleaned
zest & juice of 1 lime
1 tsp chili powder
pinch each salt & pepper
1 tbsp extra-virgin olive oil
6 strips bacon, halved crosswise
Honey Mustard Dipping Sauce
1/2 cup mayonnaise
3 tbsp spicy brown mustard
2 tbsp honey
pinch of cayenne pepper
salt & white pepper, to taste
Preheat oven to 375F. Soak cocktail picks in water 30 minutes. Line a baking sheet with aluminum foil & coat lightly with nonstick oil spray; set aside.
Place shrimp, lime zest & juice, chili powder, salt, pepper, & oil in a bowl & toss gently. Cover & refrigerate at least 15 minutes & up to 1 hour. Remove cocktail picks from water.
Wrap each shrimp with half a slice of bacon & secure with a cocktail pick. Place skewers on prepared baking sheet & bake 20 minutes, turning skewers after 10 minutes. Broil 5 minutes. Serve hot.
Make the sauce: Whisk all ingredients in a small mixing bowl until blended. Cover & chill at least 1 hour. Before serving, let sauce rest at room temperature 20 minutes to allow flavors to meld.
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Crockpot Honey & Brown Sugar Chicken Thighs Recipe
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Chicken Thighs (or any kind of chicken will work)
Season with:
salt
black pepper
rosemary
garlic powder
1 TBS honey per piece
sprinkle of brown sugar
Cook on low for 7-8 hours or high for 4-5 hours. Check to make sure the internal temperature of the chicken is at least 165 degrees!
Enjoy!