Honey Barbecued Chicken Or Shrimp Recipes

HONEY GRILLED CHICKEN

Steps:

• Preheat a grill for medium heat.
• Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
• Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

STICKY HONEY GARLIC BUTTER SHRIMP

Steps:

• In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
• In a medium sized skillet add the butter. Add the shrimp and save marinade. Season with salt and pepper.
• Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
• Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

HONEY GRILLED SHRIMP

Steps:

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.

10-MINUTE HONEY BARBECUE GRILLED SHRIMP

Steps:

• To a medium bowl, add the barbecue sauce, honey, garlic, optional sriracha or chili garlic sauce, and stir to combine. Divide mixture into two bowls (one for brushing on the shrimp while grilling and the other as a dipping sauce when serving); set bowls aside.
• Preheat an outdoor grill to medium-high heat (or indoor grill pan).
• Thread about 5 to 6 shrimp onto one metal or wooden grilling skewer (soak wooden skewers in water for about 30 minutes prior to using); repeat the threading with all remaining shrimp.
• Brush shrimp liberally with olive oil and season with salt and pepper.
• Grill the shrimp for about 2 minutes on the first side.
• Flip and brush the just-grilled side with the barbecue sauce mixture from one of the bowls.
• Grill for about 2 minutes on the second side, and brush the first side with the barbecue sauce mixture. As necessary, continue to brush the shrimp with the sauce and flip every 30 to 60 seconds or until done. Note - Shrimp cook very quickly, especially on a hot grill. Keep an eye on them and do not overcook or they will become tough and rubbery. There is a difference between a little charring on the tails from the grill versus overcooking them.
• Drizzle with lemon juice, optionally garnish with fresh cilantro or parsley, and serve immediately with the reserved dipping sauce. Shrimp are best warm and fresh.

BAKED HONEY BARBECUE CHICKEN

Steps:

• Preheat oven to 375°F (190°C).
• Rinse and pat dry the chicken thighs with paper towels. Transfer them all to a big bowl. Add the dry rub and make sure both sides of the chicken thighs are nicely coated with the dry rub.
• Add the barbecue sauce, honey and liquid smoke to the chicken. Stir to combine well. Transfer the chicken to a baking sheet lined with parchment paper. Bake for 40 minutes. Remove the chicken from the oven, save the dripping and serve immediately.

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES

Steps:

• Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
• On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
• Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
• Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
• Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
• Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
• Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!

HONEY BBQ CHICKEN

Steps:

• Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours., Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes., On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes., Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°-175°, 4-6 minutes. Serve with reserved sauce.

HONEY GRILLED SHRIMP

Steps:

• In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
• Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
• Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

HONEY BBQ SHRIMP

Steps:

• Combine salt, honey, vinegar, and olive oil in a large bowl. Add shrimp and toss to coat. Cover and let marinate for 30 minutes. (This can be done in a ziploc bag as well)
• Combine shallot, olive oil, garlic, lemon zest, paprika, thyme, pepper, salt, Worcestershire sauce and butter in a sauce pot. Cook until mixture has reduced and thickened.
• Remove shrimp from marinade. Place shrimp into a skillet and cook for several minutes per a side or until shrimp has turned pink.
• Toss in sauce to coat, then enjoy!

HONEY BBQ CHICKEN WINGS

Steps:

• HowToSection How to Make the Sauce Array
• HowToSection Prepare the Wings for Cooking Array
• HowToSection How to Deep Fry Chicken Wings Array
• HowToSection How to Bake Chicken Wings Array

HONEY BARBECUED CHICKEN OR SHRIMP

Steps:

• Mix first four ingredients together
• Place chicken or shrimp in a freezer bag or bowl and add marinade
• Marinate for at least one hour (I often add the marinade as soon as I take the meat out of the freezer and let it thaw in the marinade)
• Grill or broil until meat is no longer pink (sorry, I am horrible with cooking times!).