Wednesday, April 6, 2016

Sweet Heat Glaze- Sweet Heat Grilled Chicken

Sweet Heat Chicken Glaze

This is a riff on a chicken that I had many years ago at the Renaissance Faire, a delightful chicken thigh that was grilled and glazed with a similar sauce, served on a crunchy ciabatta bun with alfalfa sprouts!  I’m fairly certain the knights weren’t eating this but hey.   Sweet, slightly spicy and slightly sticky this is not only a delicious marinade and glaze but an excellent salad dressing!  Just make sure to double or triple the recipe so you can separate it before you marinade that raw chicken in it!  No grill?  Use it to bake chicken as well!


3 tbsp. whole grain mustard

3 tbsp. Dijon mustard

3 tbsp. honey

4 tbsp. olive oil

2 cloves garlic pressed

2 tbsp. apple cider vinegar

½ - 1 tsp. cayenne pepper

Salt and Pepper


Put all ingredients in a bowl and whisk together until evenly combined.  Taste and adjust to suit your spice level and salt level.

I like to make a double batch, separate them and add a few more table spoons of olive oil and vinegar (think two and two) to one batch and marinade chicken in it.  I keep the other portion separate so that I can finish the chicken with it or use it to dress a salad.  How I made this I pounded chicken breasts thin and put it in a bag with the marinade and grilled it.  After removing it from the grill I placed it in an aluminum tray and added some of the reserved glaze on the chicken.  I served it with some arugula sprouts, you can use alfalfa I just happened upon arugula sprouts and NEEDED them! I also used some thin sliced radishes and cucumbers in addition to some crispy shallots (recipe, if you can call two steps a recipe to follow).  Would be wonderful on a sandwich with some BLT or avocado. You can easily use this as a glaze for chicken drumsticks or thighs on the grill, or simply use it to dip chicken fingers.   

No comments:

Post a Comment