Rev: Honey Barbecued Chicken Breasts CL 10/05

[lindaofthelakes]

Although this was eaten and enjoyed by us I don't think this makes my repeater list. It was VERY sweet (from the buckwheat honey) and hot (for my Ohio taste buds) (from the Sriracha). Also not sure that marinating the chicken in the sweet BBQ sauce did much for it. (It DID burn easily on the grill though.) There was a lot of sauce so we only used half to marinate/baste and served the other half on the side.

It you like sweet/hot combo though you may want to give this a try.

Now what can I do with the rest of the buckwheat honey :confused: ?

[PoppyJ]

I made this last night and we actually really liked it. I used half molasses and half clover honey in place of the buckwheat honey and didn't find it sweet at all. There was a hint of spiciness, but not too bad for our taste buds. There was a lot of sauce. I don't think all of it is needed for the marinade. Tasted great brushed on though. It did take a long time to put together....30 min simmering for the sauce, then you have to let it cool, and then marinade for an hour. Not a weekday recipe.

[Terrytx]

We loved this recipe. I even added about 1/2 tablespoon extra Sriracha. There was alot of marinade, so we used the reserved 1/3 cup to spoon on the chicken after it was cooked.

[Peggy]

We also loved this recipe. I used all molasses in place of the suggested honey. The BBQ sauce was wonderful. It will be a repeater in my house!

Peggy

[MKSquared]

I have this HUGE jar of buckwheat honey and no ideas what to do with it! Could someone post this recipe?

[HealthyinMN]

I have this HUGE jar of buckwheat honey and no ideas what to do with it! Could someone post this recipe?

Honey Barbecued Chicken Breasts
From Cooking Light

Buckwheat honey's malty pungency makes it ideal for barbecue sauces. It's also richer in antioxidants than most light honeys. If you can't find buckwheat honey, substitute molasses.

1 cup low-sodium bottled chili sauce
1/2 cup ketchup
1/2 cup buckwheat honey
1/3 cup Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon paprika
1/4 teaspoon salt
2 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
6 lemon wedges

Combine first 10 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat; reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat, and cool. Reserve 1/3 cup of marinade. Combine chicken and remaining marinade in a large zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill to medium-high heat.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with reserved 1/3 cup marinade. Serve with lemon wedges.


Yield: 6 servings (serving size: 1 breast half and 1 lemon wedge)

NUTRITION PER SERVING
CALORIES 273(8% from fat); FAT 2.4g (sat 0.6g,mono 0.6g,poly 0.6g); PROTEIN 40.2g; CHOLESTEROL 99mg; CALCIUM 37mg; SODIUM 412mg; FIBER 0.4g; IRON 2mg; CARBOHYDRATE 23g