Grilled chicken with a sweet and tangy twist. We did not marinade this, which I do recommend doing, but it still turned out amazing. My son cleaned his plate and used his fingers to get the rest of the sauce. Pretty picture I know, but it is only family and I love seeing him devour his food. Especially when it is so healthy!
Since we did not marinade the chicken first, I mixed the sauce and heated it in a saucepan to thicken it and used half to drizzle on the chicken while it was grilling. I let the other half of the sauce simmer while the chicken was on the grill and then poured it over the chicken while it was resting.
The key to juicy chicken is to let it rest for about 10 minutes. You do not want to cut into it and let the juices run onto the plate. I know it is hard to wait, especially when the kids are starving, but it is worth it.
Serve with some asparagus or a side salad.
Directions
1) Mix 1/2 cup local honey, 2 tablespoons soy sauce, 2 tablespoons wine wine (2010 Mas Des Dames, Grenache Blanc, Languedoc, France works well with this recipe), 2 tablespoons freshly squeezed lemon juice, 2 minced garlic cloves, 1 tablespoon minced ginger, 2 green onions chopped, 1/4 teaspoon French Grey or Back to Organic Fleur de Sel sea salt and 1/4 teaspoon black pepper. Pour into a small sauce pan and bring to a boil. Remove half of the sauce and pour over the chicken breasts. Turn the burner down to a simmer.
2) Grill the chicken.
3) Pour the rest of the sauce over the chicken. Garnish with green onions.
4) Serve with a dry white wine. Enjoy!
Wine Pairing from Perrine
2009 Jean-Claude Thevenet Saint-Veran Clos De L’Ermitage Cuvée Vielles Vignes, Maconnais, France
The Ultimate Cookbook
Honey-Glazed Grilled Chicken
Preparation time: 10 minutes Cooking time: 12 minutes Marinating time: 8 hours
½ cup honey
2 tablespoons soy sauce
2 tablespoons dry white wine
2 tablespoons lemon juice
2 green onions, minced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
¼ teaspoon salt
1/4 teaspoon pepper
6 skinned and boned chicken breast halves
Garnish: green onion tops
Stir together first 9 ingredients in a shallow dish; add chicken. Cover and chill 8 hours. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid over medium-high heat (350 to 400 degrees) 6 minutes on each side or until done. Garnish, if desired. Yield: 6 servings.
Note: Substitute 6 boneless pork chops for chicken, if desired.
Debbie Collard Estes
Vine Grove, Kentucky
