Honey Mustard Chicken, with whole mustard seeds

Honey Mustard chicken (9) WM

 

Honey & mustard just go together.  Use it as a marinade to chicken and you have a winner.  As with all marinades make sure you let the chicken sit in the marinade for a bit before you cook the chicken.

 

Serves: 4

Time: 2 hours (including 45 – 60 minutes of marinading)

 

Ingredients:

boneless / skinless chicken breasts or thighs (enough for each person, I did about 6)

1/2 cup stoneground mustard

2-3 tablespoons whole mustard seeds

1/2 cup honey

1 lemon, juiced

2-3 garlic cloves, minced

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

 

Directions:

1) Whisk all of the ingredients in a bowl; add the chicken breasts/thighs and let marinade for about 45 – 60 minutes at room temperature.

2) Fire up your grill, the coals will be ready when they aren’t flaming or red and have turned to a nice gray color.

3) Cook the chicken evenly on both sides until cooked through.

4) Serve with your favorite beer and side.

 

 

Honey Mustard chicken (6) WM

Honey Mustard chicken (8) WM

Cachaça Grilled Chicken

Cachaça chicken (2) WM

 

Cachaça, according to Wikipedia, is a distilled spirit made from sugarcane juice. Also known as aguardente, pinga, caninha or other names, it is the most popular distilled alcoholic beverage in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail.  In this recipe cachaça is used in the chicken marinade.

Serves: 4

Time: marinade overnight / 1 hour for prep & cooking

Cachaça chicken (44) WM Cachaça chicken (18) WM
Ingredients:
1 pound boneless skinless chicken breasts or thighs
3 cloves garlic, crushed
1/2 teaspoon oregano (chopped if fresh)
4 tablespoons Cachaça
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
few sprigs of parsley, chopped finely
lime wedges, to serve
Directions:

1) Combine the garlic, oregano, Cachaça, olive oil, salt & pepper in a small bowl.
2) Place the chicken in a gallon sized zip-lock bag, pour in the marinade and squish around the chicken to coat all of the pieces.  Chill for at least 4 hours, but preferably over night.
3) Remove the bag of chicken from the refrigerator 1/2 hour before you start cooking so it comes to room temperature.
4) Fire up your grill (light the barbecue and let the flames die down before starting to cook – the charcoal will be gray/ashy when ready).
5) Once the grill is ready cook evenly on both sides until the chicken is cooked through.
6) Serve with broccoli rice.

 

Cachaça chicken (41) WM

Grilled Tandoori Chicken

Tandoori Chicken (2)WM

My husband has really wanted to make tandoori chicken in our Green Egg ever since we got it, so about 2 years.  We finally did and it was awesome!  Our homemade tandoori chicken isn’t as read as what you get in most restaurants, my husband said that’s because they add red food coloring.  I’m ok with our less red tandoori chicken! Raita is a Greek yogurt based sauce that is fantastic to eat with spicy Indian food!

 

Tandoori Chicken (22) WM

time: overnight + 2 hours

Chicken Ingredients:

small container of plain Greek yogurt
fresh ginger, roughly one inch, peeled and chopped finely
2 tablespoons paprika
one lime, squeezed
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 cloves garlic, chopped
mix of chicken pieces, about 2-3 a person
Veggie Ingredients:
broccoli, cut into bite size pieces
onion, sliced thickly
bell pepper, sliced thickly
Chicken Directions:

1. Combine all ingredients except for chicken in a food processor and blend until smooth.

2. Place the chicken in a ziplock plastic bag, add the marinade mix the marinade around the chicken and refrigerate overnight.

3. Remove the chicken from the refrigerator and leave on the counter for 30 minutes.

4. Get your grill ready.  For charcoal arrange the coals on either side of the grate, leaving a space in the middle.  Light and let sit for about 1/2 hour until the charcoal turns gray/black. For gas grills, heat one side to medium-high heat and leave one side without any heat.

5. Remove the chicken from the marinade; place the sliced side veggies in the bag with marinade after you remove the chicken.

6. Place the chicken on the unheated part of the grill.

5. Close the grill lid and grill the chicken for about 90 minutes until cooked through; turn the chicken every 20 minutes.

6. Serve the tandoori chicken with the chilled raita, veggies, and rice.

 

Raita Ingredients:

small container of plain Greek yogurt
one lemon, squeezed
garlic, crushed
1/8 white onion, chopped
tomato, diced
cucumber, peeled and diced
mint, chopped
salt
pepper
cumin seeds
Raita Directions:

1. Squeeze lemon, chop up veggies.

2. Stir into the Greek yogurt, season to taste.

3. Refrigerate for at least an hour.

 

Tandoori Chicken (20) WM

Tandoori Chicken (3) WM

Honey & Hoisin Chicken

Honey & Hoisin Chicken (4) WM

 

I eat a lot of chicken, so changing up the marinade is super important so that chicken doesn’t get boring.  This recipe hits the mark – it’s super tasty and a little different from other recipes that I have made!  I served with rice and a lovely salad.  And of course I washed it all down with a beer – wheat is my go-to in the summer.

 

Honey & Hoisin Chicken (11) WM

serves 4

time: about an hour

Ingredients:

chicken drumsticks & thighs

3 garlic cloves, minced

2 tablespoons soy sauce

3 tablespoons hoisin sauce

1 tablespoon Sriracha

3 tablespoons mild honey

ginger thumb size, minced

1 teaspoon sesame oil

sesame seeds

rice

salad of your choice

 

Directions:

1) Mix the sauce ingredients together in a large bowl.

2) Place the chicken pieces into the bowl and stir to coat evening.

3) Start your BBQ.

4) Start your rice (cook according to package directions).

5) Place the coated chicken on the BBQ, cook until no longer pink.

6) Sprinkle with sesame seeds and serve with rice and a salad.

 

 

Honey & Hoisin Chicken (1) WM

Slow Cooker BBQ Black Beans

slow cooker BBQ beans (1) WM

BBQ’d black beans sounded kind of weird, but we went with the recipe and they actually turned out really well!  We will make these again!  They were a hit at our BBQ!

slow cooker BBQ beans (4) WM

prep time: 20 minutes

cook time: 2 – 2.5 hours

serves: a lot!  reduce the amount of beans if you want less

Ingredients:

  • 4 – 6 slices of bacon
  • 1 large onion, diced
  • 1 cup ketchup
  • 3 tablespoons packed light brown sugar
  • 1/4 cup molasses
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons spicy brown mustard
  • 4 (15-ounce) cans black beans in their liquid
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste

Directions:

1. Cook the bacon until crisp, then remove excess grease on a paper towel.  Break into small bite-sized pieces.  Set aside half.

2. Add all ingredients into a crock pot, stir.

3. Cook on high for 2 – 2.5 hours.  When serving add a little bit of the reserved bacon pieces onto each bowl.

slow cooker BBQ beans (2) WM

Grilled Chicken with Paprika Rub & Spicy Apple Glaze

Paprika Rub & Spicy Apple Glaze (4) WM

This recipe takes 2 prep days, but is well worth it!

chicken & corn:

a combination of chicken, however much you like – the brine, rub and glaze makes a lot!

corn on the cob, husks removed

for the brine:

2 quarts water

1/2 cup kosher salt

1/4 cup brown sugar

1 tablespoon pickling spice

1/4 teaspoon peppercorns

for the smoked paprika rub:

3 tablespoons smoked paprika

1 teaspoon salt

4 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons freshly ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

for the spicy apple glaze:

3 cups apple cider

1 cup cider vinegar

1 cup applesauce

1 cup granulated sugar

1/4cup light brown sugar

1/4cup thinly sliced fresh ginger

1 cinnamon stick

1/2 vanilla bean, split

6 cardamom pods

2 teaspoons minced garlic

2 teaspoons allspice

1 1/2 teaspoons crushed red pepper

1/2 teaspoon dry mustard

¼ teaspoon salt Paprika Rub & Spicy Apple Glaze (2) WMDirections:

1. On the first night: Prepare the brine by combine all of the ingredients in a pot and bringing the water to a boil.  Once the water has cooled add a few trays of ice cubes, then add the chicken pieces.  Cover tightly and refrigerate over night.

2. On the second night: Remove the chicken from the brine and toss out the brine.  Paper towel dry the chicken and place on one layer on a plate – place the plate of chicken, uncovered, in the refrigerator being sure that the raw chicken isn’t touching anything else.  Refrigerate over night.

3.  On the third day, an hour before grilling mix all of the rub ingredients together and rub onto the chicken.

4. Bring a large pot of water to boil and once the water is boiling place the corn in the water and let boil for 35-45 minutes.

5. While the rub is sitting on the chicken and the grill is starting prepare the spicy apple glaze.  Combine all of the ingredients in a 6-quart saucepan and bring to a boil over medium-high heat, stirring often to dissolve the sugar.  Once the mixture has come to a boil reduce the heat to medium and cool until it is reduced to about 1 cup and has a glaze consistency, which will be about 35 minutes.  After the sauce is a glaze consistency remove the pan from the heat and strain the through a fine-mesh colander into a bowl.  Discard the solids.  Set the glaze aside.

6. Once the grill is ready, place the chicken on the grill and sear on each side for about 2 minutes.  Then, brush some of the spicy apple glaze on the side facing up on all of the chicken pieces; flip over and glaze the other side.  Continue doing this for several times until several layers of glaze are on both sides of the chicken.  You want the glaze to get nice and crispy.  Move the pieces of the chicken to the outer perimeter of the grill, place the corn in the middle and lightly brush a thin layer of glaze on the entire ear of corn.  Cover and cook for about 10 minutes each side.

Paprika Rub & Spicy Apple Glaze (3) WM

7. Remove the corn and chicken once the chicken is cooked through.  Serve with a side salad or the vinegar based cole slaw with cranberries (or another one of my salads!)

Paprika Rub & Spicy Apple Glaze (1) WM