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.
Salmon, packed with omega-3’s and a good source of protein, along with other meaty filets like swordfish and mahi-mahi, are fantastic when infused with the flavourful char of a grill. It’s a great option when looking for a healthy protein to toss on the grates.
This recipe is based on a version of poached salmon served cold alongside a yogurt-based sauce with lemon juice, capers and dill that you’ll often find at brunches, bridal showers and potlucks. But here, the salmon is grilled, giving it tons of added flavour, and it can be served chilled, like the classic, or warm from the grill.
Because this version of salmon with yogurt sauce is so versatile, it works well for any kind of entertaining, whether it’s for a large group or a small family. The sauce can be made ahead so the flavours have time to meld, and the salmon can be grilled in advance, too. Then, everything can be refrigerated and cooled for a refreshing and light summer meal or as part of a buffet.
While you can cook a variety of food sous vide, it is truly a great tool for both steak and grilling enthusiasts. Most grill-masters want to boast perfectly done meat. While that sounds nice, it’s easier said than done.
With the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can cook food evenly and to your preferred doneness with the help of a temperature-controlled water bath. After your food is fully cooked, transfer it to the grill or a skillet for a quick sear. You won’t have to worry about under or overcooking the star of the meal ever again.
Because people are extremely particular about the internal temperature of their steak, it’s a great protein to sous vide. Do you prefer your steak rare? Medium-rare? Well-done? Using the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can set the preferred internal temperature and step away. There’s no need to attend the grill or to put all of your trust in the meat thermometer – let sous vide work it’s magic.
For sous vide steak with chimichurri sauce, season 4 boneless steaks (we used New York strip but use your favorite cut) with vegetable oil and coarse black pepper. Vacuum seal the steak, place each bag upright in the cooking rack then submerge them in the heated water bath.
Once the steaks are cooked to your preferred doneness, remove them from the bags and pat dry before searing. Whether you put these steaks on the grill or sear them off on the stove-top, they’ll only need about 30-45 seconds on each side. Taking the time to sear the meat after it’s cooked will caramelize and beautifully brown the outside, leaving you with a familiar crust and color. While the steaks look familiar on the outside, it’s the tender inside that will colour you and your guests impressed.
Top these edge-to-edge medium-rare steaks with a vibrant, zesty homemade chimichurri sauce to complete the dish. Say goodbye to leathery meat and welcome sous vide into your kitchen.
Test Kitchen Tip: For the most evenly-browned steaks, sear them before and after cooking sous vide. Searing the steaks twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.
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.
With the warm weather here, we’ve been giving our grill a workout, preparing for Victoria Day and summer barbeques. We’ve been grilling salmon, steak, lemon chicken and tequila-marinated shrimp, but nothing can match our favorite dish so far this year: Grilled Bourbon Chicken.
This is a far cry from the take-out bourbon chicken you order from Chinese restaurants. Our version contains real bourbon, so it has a little kick of spice and a hint of deep sweetness. It’s combined in the marinade with brown sugar, soy sauce, molasses, cloves and red pepper for a combination that will knock your socks off.
We use a whole chicken, which is affordable, and with a little practice, it’s quick and easy to break down into 8 separate pieces yourself. Double bonus: you’ll not only save a few dollars per pound for a few minutes of effort, but you’ll end up with leftover parts perfect for a simple and delicious slow cooker chicken stock. You won’t have to buy stock the next time you need it, so it’s really like saving money twice. Can’t beat that!
Once bourbon-marinated chicken hits the hot grill, the sugars in the marinade start to caramelize on the skin, creating a gorgeous brown, crispy skin that has a sweet and smoky flavor you can’t quite describe, but definitely can’t put down.
So as it turns out, Mac from The Whisky Grill was onto something when he talked to us about cooking with bourbon. It adds a lot to the flavor and texture of the chicken – so juicy! – and combined with the rest of the ingredients in this marinade, it’s a home run. We can’t wait to grill this bourbon chicken again on Victoria Day… and Canada Day… and probably again soon after that. Who even needs a holiday? If it’s nice out and we’re hungry, this is it.
In a large resealable plastic bag, add soy sauce, bourbon, brown sugar, molasses, vegetable oil, garlic and crushed red pepper. Seal and shake bag to blend mixture.
Add chicken pieces to resealable bag. Seal and shake to coat chicken. Refrigerate overnight.
Heat grill to ORANGE zone (Medium-High heat).
Drain chicken, reserving marinade. In a 2-quart saucepan, cook over medium heat, about 20 minutes or until reduced to 3/4 cup. Set aside to serve with chicken.
Grill pieces, turning occasionally for 18 to 20 minutes or until chicken is cooked to 165°F.
Serve chicken with sauce.
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With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Enjoy the compliments you get from family and friends every time you fire up the grill.
But restaurant-quality results don’t have to come from a steakhouse. Instead, they can start at home with an indoor grill that does what most grills can’t: keep meat tender and juicy without overcooking it.
Quick Assembly with Excellent Grill Performance.
Everyone loves to grill outdoors, but assembling a new grill can take 2 to 4 hours, not to mention the time it takes to decipher the often-confusing instructions.
With the Quick Assembly Grill, setup is a snap because the grill is partially assembled inside the package. Just roll the grill out of the box and unfold it with help from a friend. With only a Phillips screwdriver to attach the side shelves, you’ll be ready to grill your favorite steaks, burgers, chicken, fish, or chops in about 10 minutes.
With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform.