ANCHO-MAPLE GLAZED GRILLED CHICKEN WITH SWEET SUMMER SALSA
(courtesy of Veronica Callaghan - Glastonbury, CT)
1/2 cup diced fresh pineapple
1/2 tsp Ground Anise
1/2 cup diced fresh mango
1/2 tsp kosher salt
1 finely chopped Serrano chile pepper, seeds removed
1/4 tsp Fennel Seeds, crushed
1/4 cup diced red onion
2 tbsp balsamic vinegar
1 tbsp chopped fresh cilantro, plus additional for garnish
1/3 cup McLure’s Maple Syrup
1 orange
1/4 cup extra virgin olive oil
1 tsp Ancho Chili Powder
4 Boneless Chicken Breasts
1/2 tsp Ground Coriander
cooking spray
In a medium sized bowl combine the pineapple, mango, Serrano chile, red onion and
cilantro. Grate 1 tsp of orange zest from the orange, stir into salsa. Squeeze in
the juice of half the orange. Stir gently to combine the salsa, cover and chill
until ready to use.
Combine in a large zipper top bag or marinating dish the ancho chili powder, coriander,
ground anise, kosher salt and crushed fennel seeds. Stir in balsamic vinegar, McLure's
Maple Syrup and extra virgin olive oil; combine well and set aside.
Place the chicken between two sheets of plastic wrap and pound to 1/2-inch thickness.
Place the chicken in the bag with the marinade and marinate for 10-15 minutes. Preheat
grill to medium-high heat
Spray the grill rack lightly with the Cooking Spray. Remove chicken from the marinade.
(Discard marinade.) Arrange Chicken on grill rack, close grill and cook for 4 minutes.
Using a spatula, turn chicken. Reduce grill heat to medium, close grill and cook
for an additional 5-6 minutes, or until chicken is cooked through.
To serve, arrange chicken on a serving plate. Spoon the Sweet Caribbean Salsa over
the chicken. Garnish by sprinkling with freshly chopped cilantro.
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GRILLED CHICKEN WITH HONEY TERRIYAKI BASTING SAUCE
(courtesty of Tom McCurry - Athens, TN)
1/2 cup McLure’s Honey
1 cup Heinz 57 sauce
1/3 cup Dijon mustard
1/3 cup Teriyaki sauce
2 tbsp Wasabi powder
1 tsp onion powder
1 tsp garlic powder
8 Boneless chicken breasts
Mix honey, mustard, teriyaki and 57 sauce in small bowl. Add dry ingredients and
whisk to blend. Pierce chicken pieces before grilling numerous times with grill
fork. Oil & Pre-heat grill. Place chicken on grill and cook until pink inside.
Baste on sauce and turn frequently. Leave lid on grill up while basting or move
to upper rack. Cook slowly on lower temp while basting. As sauce cooks, turn chicken
and add more. Continue until chicken is cooked completely.
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SWEET AND SOUR CITRUS CHICKEN SKEWERS WITH SMOKY GRILLED SLAW
(courtesy of Janice Elder - Charlotte, NC )
1 garlic clove, minced
Juice and grated zest of 1 large lime
Juice and grated zest of 1 large lemon
1/3 cup McLure's Honey
2 tbsp Dijon mustard
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup olive oil
4 boneless, skinless split chicken breasts (about 1-1/2 - 2 lbs), cut into 1-inch
pieces
1 medium head green cabbage, cut into 6 wedges
cup shredded carrots
1/4 cup white vinegar
1/4 cup McLure's honey
tbsp mayonnaise
1 tsp each salt and freshly ground black pepper
1 large sweet onion, cut into chunks
1 large red bell pepper, cut into chunks
16 chunks fresh pineapple
Flat leaf parsley and additional lime and lemon slices, as desired
Preheat grill and lightly coat with oil or cooking spray.
In a mixing bowl whisk together the garlic, juices (reserve zests for later use),
1/3 cup honey, mustard, 1 tsp salt and 1/2 tsp pepper, blending well. Slowly whisk
in the olive oil. Divide the mixture into thirds; reserve one portion for basting
and one for drizzling, then add the chicken to bowl with the remaining portion and
turn to coat. Let marinate while preparing cole slaw.
Place the cabbage wedges on the grill 4 to 6 inches from heat source; cook for 3
mins on each of the 3 sides. Remove from the grill; cut out and discard cores, then
coarsely chop the cabbage. In a large mixing bowl, toss the cabbage with the carrots.
Whisk together white vinegar, 1/4 cup honey, mayonnaise, and 1 tsp each salt and
pepper; add to the coleslaw mixture and toss to coat well. Reserve.
Remove chicken from marinade, discarding marinade. Thread chicken pieces on 4 large
skewers, alternating with onion, bell pepper and pineapple. Place filled skewers
on prepared grill 4 to 6 inches from heat source. Cook for 10 to 14 mins or until
chicken is no longer pink inside, turning at least once during cooking and basting
with the reserved portion set aside for that purpose.
To serve, using a slotted spoon place coleslaw on a serving platter. Arrange skewers
over and drizzle lightly with remaining reserved sauce. Sprinkle with lemon and
lime zests and garnish with parsley, lime and lemon slices, as desired.
Makes 4
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TANTALIZING TAILGATE GRILLED CHICKEN WINGS
(Courtesy of the National Honey Board)
2 cups prepared barbecue sauce
1/2 cup Mc Lure’s Blueberry Honey
1 tbsp minced chipotle pepper in adobo sauce
1 tsp minced garlic
1/2 cup raspberry syrup
3 tbsp unsalted butter
36 chicken wings
2 tsp kosher salt
2 tsp fresh cracked pepper
Chopped cilantro for garnish
Raspberries for garnish:
Preheat grill to medium-high heat. In medium saucepan add the barbecue sauce, Mc
Lure’s Blueberry honey, peppers, garlic, raspberry sauce and butter. Mix to
combine and warm over the grill or oven stirring occasionally. In the meantime,
fold the wing tips under the wing in the shape of a triangle. Evenly sprinkle both
sides with the salt and pepper. Place on the grill and cook about 12-16 minutes,
turning and basting often with the warmed sauce mixture. Juices should run clear
when done.
Serve garnished with cilantro and raspberries if desired.
Makes 12 servings
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