Grilled Honey Mustard Chicken

Wow! I’m a little obsessed with this grilled honey mustard chicken recipe. You MUST try it this summer!! I know it is a 5 star recipe when I already want to make it again next week. I have tried recipes before with honey dijon but this honey dijon sauce has such amazing spices in it that it stands out from any other mixture I have seen! When everything is combined the sauce is perfect with a tiny but of a kick to it.

The grilled honey mustard is something even the pickiest eater at my house enjoys because of the sweet honey flavor.  Then, after a long day of being outside my hubby’s friends came over and they were happily eating our leftovers!  Yeah, it’s that good!  I was a little sad not to have leftovers to store.  So, next time I will definitely have to double the recipe!  I served it with my parmesan asparagus and made a strawberry cheesecake salad! Delish!

Honey Mustard Chicken Ingredients:

• Whole grain mustard: Sometimes difficult to find, so coarse-ground mustard or stone-ground mustard work well too.
• Honey: The thick, sweetness is the perfect balance to the other flavors.
• Lemon: The hint of fresh tangy lemon is that surprising flavor that makes this chicken stand out!
• Garlic:A clove smashed and minced.
• Paprika: Adds great color.
• Salt: The salt will bring out the flavors of the spices.
• Cayenne pepper: Adds a great medium level spice to the sauce.
• Red pepper flakes: Even more heat comes from this mix of crushed peppers.
• Chicken: I like to use boneless, skinless breasts with this recipe.

How to Grill Chicken:

1. Whisk all ingredients Using a small bowl, mix all ingredients together.
2. Split sauce: Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken. Cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
3. Grill Chicken: Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
4. Dress and Serve: Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

Tips for Grilling:

• If your chicken breasts are really thick, pound them to thin them out.  It will reduce cooking time and help it to cook more evenly.
• Boneless breasts (or thighs) make the best grilling chicken since they are lean and quick to make.
• Serve grilled honey mustard chicken over rice, a salad or with your favorite summer vegetables!
• Make sure your grill is clean before you begin and rub some oil on the grates to prevent the chicken from sticking.
• You are aiming for a medium, indirect heat while grilling so that the outside of the chicken does not burn while you get the inside up to temperature.
• Keep the grill closed while cooking. This will keep the heat in and allow the chicken to cook quicker and more evenly.

The Perfect Temperature:

When the chicken reaches 165º F, it is done.  The juice will run clear once the chicken is done, but to be sure you can use a meat thermometer to confirm it is cooked thoroughly.  I personally love the Thermapen.  It reads the temperature so fast and has lasted so well over time.  ThermoPop is another brand I have heard good reviews about as well.  

• Thinly sliced chicken breasts won’t take as long to reach temperature.
• Basic rule is 3-5 minutes per side on medium to high heat, but will vary depending on the thickness of your meat.
• The chicken will continue to cook slightly even after removed from the grill.

Storing Grilled Chicken:

I don’t know about you, but I am always wondering how long my leftovers are good once stored.  Especially with chicken.  So, I have done my research to be sure.  Here is what I know:

• Allow to cool after cooking no more than 2 hours.
• Store in a shallow airtight container.
• Grilled honey mustard chicken will be good in the refrigerator for 3-4 days or in the freezer for 4 months.
• To avoid freezer burn be sure to pack your chicken tightly with airtight heavy-duty foil, plastic wrap or freezer paper or putting it in a freezer bag.

BBQ All Summer with these Popular Grilling Recipes:

• Grilled Honey Balsamic Chicken
• Garlic Herb Flank Steak with Avocado Corn Salsa
• Perfectly Juicy Grilled Steak
• Grilled Hawaiian Teriyaki Chicken Skewers
• Awesome Grilled Salmon with Avocado Salsa

 

The BEST margarita recipes to impress everyone! The classic recipe has just 3 ingredients, then try all the variations: frozen, jalapeno, mango, & more.

The margarita is at the top of our list of great cocktail recipes you should know. Crisp, cool, tart and refreshing, they’re one of the most popular and versatile drinks of all time. From late night drinks to a dinner party to brunch, there’s no time that’s not better with a margarita in hand. Here we’re sharing how to make a margarita: the classic way, and then our very favorite variations! Frozen, skinny, pitcher, beer, jalapeno margaritas…even margarita mix! There are countless ways to change up this incredible drink.

And now…the best margarita recipes!

How to make a margarita

There’s nothing better than a classic margarita! It’s tart, with just the right bite from the tequila and scent of orange from the Cointreau. Did you know the classic margarita has no added sugar? Many bars and mixes load it down with sugar. But that strays far from an authentic margarita.

The margarita is a classic alcoholic drink on the list of International Bartender Association’s IBA official cocktails. This means that there’s an “official” definition of this drink: the ingredients and approximate quantities are always the same. Here’s what’s we’ve found is the perfect formula:

• 1 1/2 ounces tequila
• 1 ounce Cointreau
• 3/4 ounce lime juice

3 steps to make a margarita

Once you’ve got the ingredients, here are the steps:

1. Rim the glass with salt. A classic margarita has salt on the rim. Why? The salt enhances the sweet and sour flavors in the drink!
2. Shake in a cocktail shaker. Take that tequila, Cointreau and lime juice and shake it together in a cocktail shaker with 4 ice cubes.
3. Strain into a glass. Add ice if serving on the rocks. The margarita is often served in a lowball or Old Fashioned glass, though of course you can use the classic margarita glass too. If you’d like to serve it on the rocks, throw in a few ice cubes (use Clear Ice for a stunning look).

Best tequila for a margarita

Here’s the key to how to make a good margarita: buy a good tequila! A cocktail is only as good as the alcohol you use. Instead of recommending a specific brand, look for a mid-price range tequila (or a high end one, if your budget allows). The price is typically an indicator of quality. The other tip: use tequila reposado instead of blanco! Because it’s aged, it has a more interesting flavor. Here’s the difference between these types of tequila:

• Tequila blanco (or “new” tequila) has been aged less than 2 months and has a strong, straightforward flavor.
• Tequila reposado (“rested” in Spanish) is aged longer, from 2 to 12 months. It has a more nuanced flavor, with notes of oak and vanilla.

How to make a salt rim

The salt rim is essential to how to make a margarita. The salt enhances the flavors in the drink, and gives it that classic look. Try our Margarita Salt for a colorful flair: lime zest and orange zest add beautiful orange and green. Here’s how to make a salt rim:

• Spread on a plate: Spread the kosher salt, flaky sea salt, or margarita salt on a plate in an even layer.
• Wet the glass with a lime: Take a lime wedge and cut a notch in the middle: then slide it around the rim of the glass. This perfectly moistens the glass rim without having to use your fingers!
• Rim the outside edge only: Tilt the glass so that only the outside edge goes into the salt. You don’t want it on the inside where it can fall into the drink. Shake off any loose salt into the sink.

Try clear ice to look like a pro!

Want a professional look to your margarita? Add clear ice! It will make your drink look like it came from a trendy bar, but you can easily make it in your own home. All you need is a small cooler and 24 hours. Go to How to Make Clear Ice.

This margarita recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Cinnamon Buñuelos are a simple and delicious sweet treat!

My son and I often make these Cinnamon Buñuelos to go with hot chocolate on a chilly day and chocolate milk on a hot day. Everyone seems to love them.  There’s something about using the “pizza cutter” tool that is really exciting for kids, and these are so simple to make that your kids can prepare the entire recipe all by themselves.

The back-story behind this recipe is fun. I used to work for a catering company back in college. We worked large parties and events, and every time we had a Mexican-themed party… these Cinnamon Buñuelos are what we served for dessert. I baked hundreds of these over and over and over again, and we packed them in baskets and displayed them at parties. They were always a big hit at the events, and I loved them so much that I made them at home too.

How to make Cinnamon Buñuelos:

You’ll need just four ingredients: burrito-sized flour tortillas, melted butter, white sugar and ground cinnamon. And they’re easiest to make if you have a pastry brush and a pizza cutter.

Brush melted butter on the tortillas and sprinkle sugar and cinnamon on top.

Using a pizza cutter, cut the tortillas into wedges.

Bake them in the oven until they are crispy!

And you’ll end up with cinnamon chips, which we’re calling Cinnamon Buñuelos. Technically, a “Buñuelo” is a fried dough fritter that is covered in cinnamon and sugar. So we’re taking some liberties here by applying that name to these cinnamon tortilla chips.

They are delicious, and they are addicting! I hope you’ll try this super simple recipe- whether it’s for an everyday treat or for a celebration like Cinco de Mayo. Enjoy!

Here are a few more cinnamon-themed recipes you might like to try:

• Cinnamon Ice Cream
• Brown Sugar- Cinnamon Pop Tarts
• Cinnamon Morning Cake
• Slow Cooker Cinnamon Almonds
• Cinnamon Vanilla Monster Cookies
• Cinnamon Fudge
• Perfect Cinnamon Pie
• Cinnamon Shortbread

 

The post Cinnamon Buñuelos appeared first on Recipe Girl®.

For many years I’ve been fascinated by variations on yeast-free yogurt flatbread recipes that follow a loose formula of a cup of yogurt, a couple cups of flour, some salt, fat, and water. Sometimes there’s baking powder, sometimes there’s not. It’s kneaded together as you would a yeasted bread dough and left to rest for about 30 minutes, sometimes an hour, during which a transformation occurs and the dough becomes springy and smooth and very lovely to work with, like a freshly-opened can of Play-Doh. Once rolled thin, they’re pan-fried, and look, they’re fiiine. But they’re never as good as I want them to be.

With yeast scarce, I decided to revisit these flatbreads early in our Inside Days and see if I could make headway with them using scallion pancakes as my guide. The core of scallion pancakes is similar — a simple, yeast-free, dough, also kneaded and left to rest before you roll it out. But instead of frying them right away, you brush them with oil, sprinkle them with scallions, and roll the pancake into a tight cigar, and then the cigar into a snail. This snail of wound dough is left to rest again, and then rolled into the final pancake. The hidden layers of flour and oil help the layers lift and separate into flaky layers as you fry the pancakes. And this layering, it turned out, was exactly what my yogurt flatbreads were missing.

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