Sweeten Your Summer Barbecue

June 1, 2016

Celebrate the start of summer with some delicious recipes featuring our favorite ingredient—honey! Impress your guests at backyard barbecues with these homemade and tasty marinades and glazes for chicken, salmon and pork.

Honey for grillingHoney’s sweet flavor balances out the heat and spice of many grill-friendly ingredients and even more importantly, it helps meat and seafood develop an attractive and tasty caramelized finish. And if you’re lucky enough to be invited to a cook-out at a friend’s, neighbor’s or relative’s house—consider bringing a gift of Bee America honey to the thank the chef. It’s a nice gesture that will be much appreciated and can be put to good use in future grilling recipes!

Honey-Mustard Marinade for Chicken Breasts

¼ cup Bee America Orange Blossom Honey

½ cup olive oil

2 tablespoons Dijon mustard

2 cloves of chopped garlic

1/3 cup red wine vinegar

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon freshly ground black pepper

2 teaspoons coarse salt

 

Preparation: Combine chicken breasts and marinade in a plastic bag and marinate overnight in the refrigerator. Remove chicken for grilling and discard marinade.

Note about basting: As the chicken grills, baste occasionally with pure honey during the last 5 minutes or so of cooking.

 

Honey Ginger Lime Glaze for Salmon

½ cup Bee America Tulip Popular Honey

Zest of 1 lime

Juice from 1 lime

1 teaspoon of peeled and grated fresh ginger

1 teaspoon of Siracha (or to taste)

1 teaspoon of cornstarch

 

Preparation: Add ingredients to a small saucepan and whisk to combine. Heat at medium heat and continue whisking to sauce has thickened—about 2 minutes. Drizzle glaze over grilled salmon once plated.

 

Maple Honey Glaze for Pork Chops

¼ cup Bee America Pioneer Honey

½ cup 100% pure maple syrup

2 tablespoons ketchup

2 tablespoons Dijon mustard

2 tablespoons light brown sugar

1 tablespoon Worcestershire sauce

 

Preparation: Combine ingredients in a small saucepan and whisk to combine. Bring to a boil. After removing from heat, use 2/3 of the sauce for basting the pork chops while grilling and the remaining 1/3 to drizzle over the cooked chops once plated.

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