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.
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.
A few months ago, we asked you what you wanted to see more of on Everyday Good Thinking, and we got a few responses that really stood out. One such request was for healthy meals and meals for one or two people.
We created this delicious grilled chicken for the singles and couples who made these requests, but it’s easily adaptable for groups of any size. If you need to feed a larger crowd, simply multiply the recipe as needed.
The key to the pronounced lemon flavour in the chicken is the gorgeous marinade that’s prepared in a single-serve blender. Lemon juice, lemon zest, paprika, red pepper, rosemary, salt and pepper get blended into a quick and easy marinade that has a little zip and a lot of zing.
Let the chicken marinate for at least half an hour with some lemon slices and rosemary. You can cook the chicken on an indoor grill like we did (It’s still too chilly for us to grill outside most days.) or you can use an outdoor grill – whichever you prefer is fine.
I love the sizzle sound when you place something on a hot grill and the impressive grill marks you get when searing the chicken and lemons. Adding a few wet sprigs of rosemary to the grill creates a slight aroma the chicken absorbs. Flip it halfway through cooking, and use a meat thermometer to make sure you’re reaching the correct cooking temperature without overcooking the chicken. With poultry of any kind, you’re aiming for 165°F at the centre.
Our recipe calls for serving the spicy lemon chicken breasts with a side of rice and we think it goes well with vegetables like asparagus, green beans, broccoli, peas, Brussels sprouts or couscous. It makes just enough for two, but if you’re cooking for one, why not make the full recipe and save the leftovers for lunch the next day?
There are many other uses for leftover spicy lemon chicken, so why not make a big batch sometime? I’ve used the leftover chicken breasts to top Greek salads, pasta with cream sauce, on grilled panini sandwiches and in chicken salad. There’s really nothing it can’t do – and the flavour is great.
Combine lemon juice, lemon zest, rosemary, vegetable oil, mustard, salt, paprika and red pepper in personal-size blender. Blend until smooth.
Pour marinade into a resealable plastic bag. Add chicken, seal bag and turn several times to coat chicken. Refrigerate for 2 to 3 hours.
Preheat indoor grill on SEAR. Place chicken and lemon slices on grill. Grill chicken 10 to 15 minutes or until chicken reaches 165°F. Grill lemon slices 3 to 5 minutes or until browned.
Serve with grilled lemon slices, wild rice and chopped parsley.
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With the Indoor Searing Grill, you can enjoy outdoor grilled flavour anytime you want, regardless of the weather. There are two secrets to its excellent grilling capability. The Searing Grill’s high-heat searing temperature locks in juices and flavour, giving your meat better taste, texture and appearance. What’s more, its unique hooded design helps keep in flavour to give your food that authentic outdoor grilled taste.