Honey Basil Grilled Chicken 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.

LEMON BASIL HONEY GRILLED CHICKEN

Steps:

• (Optional)* Carefully butterfly your chicken breasts by cutting them in half lengthwise so each piece is thinner and easier to grill evenly. (Of course you could also use tenderloins or you can cube your breasts for some fabulous skewers like these Moroccan ones.)
• Place chicken in a large ziplock bag
• Whisk together all marinade ingredients and pour it over chicken. Let in marinate for 30 minutes to an hour.
• Heat grill, grill pan, or a heavy-bottomed pan over medium high heat. (We always grill for less mess and more cook-space!)
• Spray preheated surface with cooking spray, sprinkle chicken with one more good pinch of kosher salt and grill for about 3-5 minutes per side depending on thickness... until it's no longer pink inside. (Duh- I feel like there's some rule that I'd better say that- ha.)
• Remove and tent with foil while it rests for 5 minutes.

HONEY ORANGE BASIL CHICKEN

Steps:

• In a large resealable plastic bag, mix the orange juice, oil, honey, parsley, basil, orange zest, salt, and pepper. Place chicken in the bag, seal, and marinate in the refrigerator overnight.
• Preheat the grill for medium heat.
• Lightly oil the grill grate. Place the chicken on the grill, and discard marinade. Cook chicken 15 minutes, turning once, or until juices run clear.

HONEY BASIL GRILLED CHICKEN

Steps:

• Combine the first 6 ingredients.
• Cut the peppers into 1-2" pieces.
• Add the chicken breasts& peppers to the honey mixture.
• I put all the ingredients in a heavy-duty zip lock bag.
• Seal the bag and shake it until the chicken& peppers are coated with the honey mixture.
• Put it in the refrigerator and let it marinate for 3 hours.
• Turn the bag several times to make sure the chicken and the vegetables are well coated with the marinade.
• Take the chicken and peppers out of the marinade.
• Put the marinade in a saucepan and bring it to a boil.
• Reduce the heat and simmer until the sauce reduces a small amount.
• This usually takes about 5 minutes.
• Spray the grill rack with cooking spray.
• Heat the grill to medium heat.
• Put the chicken on the rack and close the grill lid.
• Cook for 8-10 minutes.
• Turn the chicken and continue cooking for 8-10 minutes.
• Baste with the marinade during the last few minutes of cooking.
• The peppers can be grilled in a grilling basket or on skewers.
• The peppers will need to grill for about 5 minutes on each side.
• The chicken and peppers can be cooked in your oven broiler.
• Place them in a single layer on the broiler pan which has been sprayed with cooking spray.
• Broil 5-6 inches from the heat for 10 minutes.
• Turn the chicken and peppers and baste with the marinade.
• Cook for an additional 8-10 minutes or until chicken is done.

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

BASIL LIME HONEY GINGER GRILLED CHICKEN

Steps:

• Place the first 4 ingredients in a large bowl mixing together, add chicken and marinate for 1 hour.
• Heat grill to medium high.
• Remove chicken from marinade shaking of excess; place the marinade in a small pot and bring to a boil then simmer stirring often.
• Meanwhile place chicken on hot grill and grill for 3-5 on each side.
• Remove chicken when 165° to 170°F cook until juices run clear. Sit for 10 minutes before slicing.
• Mix 1/2 the heated sauce into the rice.
• Plate chicken on some sauce serve with sliced fanned out mango, rice and a veggie of choice.

HONEY-BASIL GRILLED CHEESE

Steps:

• To make each sandwich, spread one side of each slice of bread with desired amount of butter.
• On the opposite side of two of the slices, spread a generous amount of honey, just enough to cover the surface.
• Divide the tomatoes between the two sandwiches and arrange the slices on top of the honey. Then, lay four slices of fontina cheese on top of each tomato-topped slice.
• Divide the basil leaves between the two sandwiches and lay atop the fontina. Then top each basil-covered slice with the sliced mozzarella. Top with remaining bread slices, butter side up.
• Over very low heat, preheat a skillet then grill the sandwiches one at a time. To ensure the cheese melts evenly, cover the skillet with a lid while cooking. Grill each side for about 3 to 5 minutes, until lightly browned.