As Victoria Day and the unofficial start of the summer approaches, we have our warm-weather menu on the brain. Whether you’re whipping up your favourite pasta salad or throwing marinated steak on the grill, there are plenty of grill-and-chill recipes to choose from. And you’ll want to add this grilled honey lime chicken to the list.
One of the most popular summer recipes on the blog is mouth-watering grilled bourbon chicken. While this Hamilton Beach staff favorite will always have a place on our summer plates, the Test Kitchen wanted to develop another grilled chicken recipe that was just as delicious but with a different flavour profile. Honey lime chicken is flavour-packed and the perfect protein to serve alongside your go-to summer sides.
We brined the chicken before throwing it on the grill which, honestly, makes all the difference. If you have the time and want to achieve grill master status, we definitely recommend brining the meat ahead of time. Simply combine water, salt, and sugar until the salt and sugar dissolve. Pour the mixture over chicken in resealable bags and refrigerate for 2 hours or even better, overnight. The meat will absorb the liquid, resulting in a juicier more flavourful chicken that is less likely to dry out on the grill.
We brushed the chicken legs and thighs with a glaze made of honey, lime juice, soy sauce, vegetable oil, garlic, fresh ginger, crushed red pepper, and salt. It’s sweet, spicy, and tangy all at the same time.
Serve it hot-of-the-grill with a squeeze of fresh lime juice and a sprinkle of cilantro at your next cookout. You can even use leftovers to make a filling for zucchini boats or to top salads with during the week. Winner winner grilled chicken dinner.
Place chicken in gallon-size resealable plastic bags. In a large bowl, combine water, salt and sugar. Stir until salt and sugar are dissolved. Pour over chicken in bags. Remove air from bags to ensure that the chicken is submerged in the brine. Seal bags. Let brine in refrigerator at least 2 hours or overnight.
Heat grill to sear or 450°F.
In a medium bowl, combine glaze ingredients. Reserve half for serving with grilled chicken.
Making homemade pizza is a lot of fun – and some would even say easy, especially when you take making your own pizza dough out of the equation. Using naan bread is a delicious substitute. It crisps up nicely on the grill, making the perfect crust for a personal pizza. We topped our naan pizza with pears, caramelized onions, and creamy gorgonzola cheese. Garnish your pizzas with a sprinkle of fresh rosemary to complete the pear-fect bite.
In a medium skillet over medium, heat the oil. Add the onion and garlic. Cook and stir until the onion is clear and garlic is golden, about 6 minutes. Stir in balsamic vinegar and sugar. Cook an additional 3 to 5 minutes, stirring occasionally, until mixture is thickened.
Heat grill to 350°F.
Drizzle 1 tablespoon honey on each flatbread. Divide onion mixture and pear slices between flatbreads. Sprinkle 1/3 cup of Gorgonzola cheese on each flatbread.
Place on grill and cook 12 to 14 minutes.
Remove from grill and sprinkle with rosemary if desired. Cut into 8 slices.
There are a few dishes that automatically come to mind when I’m meal planning in the summertime – burgers, kebabs, thick, juicy steaks. You know, the foods that – in my mind – should definitely have grill marks.
There really is nothing better than a hot burger that drops straight from the grill spatula onto your bun, but don’t forget about fruits and vegetables during grilling season. Grilled fruits like pineapple slices and peaches (maybe topped with a scoop of your favorite ice cream) make simple, seasonal desserts, while grilling a variety of vegetables like corn and lettuce can upgrade your summer side dish recipes instantly.
This grilled romaine caesar is a prime example of why veggies should absolutely go on the grill. We grilled sliced heads of romaine lettuce on the Hamilton Beach® Searing Grill to make a summer salad that doesn’t start with potato or macaroni.
Preheat the grill to medium-high and slice the romaine lengthwise through the root end. Leaving the root end in tact will help keep the leaves together as it grills. Brush the romaine halves lightly with olive oil and grill for about 2 to 4 minutes until the lettuce is charred and slightly wilted.
We drizzled our grilled romaine with homemade Caesar dressing that we whipped up in no time in the Hamilton Beach® single serve blender. We finished the salad with crumbled bacon (you will never – and should never – eat a Caesar without bacon again) and cracked black pepper. A squeeze of lemon, shaved parmesan, or even a sprinkle of your favorite croutons would also pair wonderfully with these grilled greens.
If you’re already grilling burgers, throw romaine alongside for an easy side salad or serve this grilled salad alone for a light summer lunch – no salad spinner or tossers necessary.