Honey-Lime Grilled Chicken

Mom's coming over for dinner. I have chicken defrosting, but what to make. A quick 30 seconds on the web brings me to this goody. Honey? Yes! Lime? Great! Barbecue? Amen!

 

Honey-Lime Grilled Chicken

Serves: 4

 

4 chicken breasts
1/3 cup lime juice

(original recipe says 1/2 cup of lime but it made the chicken too tangy)
1/3 cup oil
3 Tbsp honey
1 tsp dried thyme
1 tsp dried rosemary
3 cloves garlic, minced
1/2 tsp black pepper

 

Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a Ziploc bag. Refrigerate for at least 3 hours. Grill until done and juices run clear.

 

 

 

Recipe adapted from Steph at Plain Chicken

Yummy Honey Chicken Kabobs

My man loves meat! He also loves anything cooked on the barbecue and since I just learned how to use the fiery beast this week, I've been trying to perfect my abilities. So, kabobs it is. These were the best chicken kabobs I've ever had. So juicy!

 

YUMMY HONEY CHICKEN KABOBS:

Serves: 4 people

 

1/4 cup vegetable oil

1/3 cup of honey

1/3 cup of soy sauce

1/4 teaspoon of pepper (I usually add more)

4 chicken breast, cut into 1 inch cubed

2 cloves of garlic

1 large sweet white onion, cut into 2 inch pieces

1 red bell pepper, cut into 2 inch pieces

1/2 cup of assorted cherry tomatoes (I used red, golden and black from the garden)

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking (I forgot to do this and they were still awesome, flavorful and juicy). Place the chicken, garlic, onions and peppers in the bowl or plastic bag if you don't enjoy dishes, and marinate in the refrigerator at least 2 hours (the longer the better).

 

Preheat the grill for high heat.

 

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. If you are using wood skewers soak them in water first so that they won't burn on the barbecue.

 

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

 

Check out the original recipe HERE, without alterations.

BLUE CHEESE STEAK SANDWICHES

BLUE CHEESE (LEFTOVER) STEAK SANDWICHES:

Servings: 2 People

ciabatta bread

1-2 leftover steaks (sliced)

spinach (can also use arugula)

olive oil

1 red bell pepper

1/4 sweet white onion

blue cheese

mayonnaise

pepper & salt

Heat up the BBQ. Make sure it's not searing hot because you don't want charcoal sandwiches.

Cut onion 1/4 inch thick slices. Cut bell pepper into 1/4 inch strips. Put onion and bell pepper in a bowl. Drizzle about 2 tablespoons of olive oil. Sprinkle with pepper and salt. Then, toss.

 

 

Grill onions and bell peppers, with lid on. Grill for approximately 5 minutes on each side, or until LIGHTLY charred and tender.

 

 

Cut Ciabatta bread ( I used one from Target and it was fabulous). Brush each surface with olive oil. Grill with cut side down for 1-2 minutes or until crispy (keep and eye on these suckers, they can blacken fast)

 

 

 

Spread Blue Cheese on the bottom of the cut sides. Then top with baby spinach, bell peppers, steak and onion. Spread mayo on the top half and press lightly press to the bottom half on op of onion. Then, ENJOY!!

 

 

These were fabulous! My husband LOVED them! If you got a hungry meat eating man at home. Cook a nice steak dinner one night and follow up the next with this recipe. It's sure not to disappoint. To see the original recipe, go HERE!