Emily Richards' BBQ chicken recipes
Published Friday, May 19, 2017 11:50AM EDT
Honey Mustard Sugared Chicken
Here is a recipe that will have adults and kids alike asking for more! A sweet tangy marinade that is perfect to prepare at home and then freeze for your weekend dinner getaway. Double up this recipe for a bigger crowd.
1/4 cup (60 mL) chili sauce (such as Heinz)
2 tbsp (30 mL) packed brown sugar
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) cider vinegar
1 large clove garlic, minced
1 tbsp (15 mL) chopped fresh Italian parsley
8 boneless skinless chicken thighs, about 1 1/4 lb/600 g
In large resealable bag combine chili sauce, brown sugar, honey mustard, vinegar, garlic and parsley. Trim visible fat from chicken and add to bag. Seal and massage to coat chicken with marinade. Refrigerate for at least 1 hour or up to 24 hours. (Or alternatively, freeze for up to 2 weeks. Thaw completely before grilling.)
Place chicken on greased grill over medium heat and cook, turning once for about 12 minutes or until no longer pink inside and juices run clear. Season with salt if desired.
Makes 4 servings.
Lime Curry Wings
Not too spicy but very tasty. A fresh squeeze of lime on these adds a fresh citrus flavour. Cooking the wings in a pan first helps keep them moist and juicy on the grill after. The slight sticky sweetness of honey makes these a new summer grilling favourite.
Preparation Time: 5 minutes plus 1 hour marinating time
Cook Time: 30 minutes
2 tsp Thai red curry paste
1/2 tsp grated lime rind
2 tbsp lime juice
2 tbsp fish sauce
2 tbsp each chopped Longo’s fresh mint and coriander
2 lbs chicken wing drummettes
3 tbsp Longo’s liquid honey
1 tbsp fish sauce
In small bowl, whisk together curry paste, lime rind and juice, fish sauce, mint and coriander. Place chicken wings into large resealable bag and pour in curry mixture. Move around to coat evenly. Seal bag and refrigerate for at least 1 hour or up to 24 hours.
Place wings and marinade into small aluminum foil pan and cover with foil. Place on grill over medium high heat and cook for about 20 minutes or until chicken is no longer pink.
Meanwhile, in small bowl, whisk together honey and fish sauce. Place wings on greased grill over medium heat and grill and brush with glaze, turning for about 10 minutes or until golden and crisp. Serve with lime wedges.
Makes 4 to 6 servings.
Tip: For a spicier version, increase Thai curry to 1 tbsp.