Happy Labor Day!!!It's hard to believe that schools have all started back and today marks the end of summer for almost everyone. We are still having temperatures in the high 90's to low 100's...so it's still very summer here and I don't mind it at all... I get to keep grilling! Ok, ok, so I'm fortunate enough to live in a state where I can grill all year around very easily. Oh sure, my family could grill all year around too, but they'd have to shovel a path in the snow to get to the grill! (P.S...I'm still SOOO excited about getting my smoker..where the heck is it? I've been patient for a whole entire week now!! lol ok, ok...get a grip Jenn....) The nice thing about this recipe, you don't HAVE to grill it. This chicken can easily be baked or better yet, pan seared and finished off in the oven.
Oh, yes, I should talk about the chicken, shouldn't I? Well, ok... so the chicken was delicious! It had the perfect combination of sweet and spicy and sticky. I bet it would be even better had I used skin-on chicken breasts. The honey mixture would have just made that skin all crispy and good and yummy..... mmmmmmmmmm, yes, next time I will do it that way! This one is definitely one you are going to want to try.
Honey and Spiced Grilled ChickenAdapted from Food & Wine
1/4 cup honey
1 clove garlic, finely minced
2 Tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts
salt and pepper
In a small bowl, mix together all ingredients except the chicken. Place the chicken in a resealable bag and pour 2 tablespoons of the glaze over it. Let marinate in the refrigerator for 30 minutes. You can the other half of the glaze sitting at room temperature.
Preheat your grill to medium. Oil the grates. Place the chicken directly on the grates over the heat and grill for about 5-8 minutes per side or until the chicken is no longer pink in the middle, all the while, basting the chicken with the rest of the glaze. Remove from grill and enjoy!