- Chicken with Orange-Honey Glaze
- Grilled Mixed Vegetables with Potatoes
Basic Preparation
I've written a lot in the past about using fresh ingredients as a way to improve the quality of what you make at home. The same can be said for grinding your own spices. With a small, inexpensive spice or coffee grinder you will be impressed with the improved flavor of the spices you use.
When cooking foil wrapped vegetables on the grill, especially potatoes, be sure to get the foil well sealed to allow the heat and steam to build up. If you don't, you are likely to find the starchier veggies underdone while the others may dry out. Never allow glazed meats to cook glaze side down or the sugar in the glaze will crystallize and burn before the meat is cooked through. If you want a little crystallization, apply the glaze at the end and cook with the lid up for a couple of extra minutes when the meat is nearly done.
Chicken with Orange-Honey Glaze
4 servings
3 cups orange juice
5 fresh thyme sprigs
1/4 cup clover honey
3 tbs spicy Hungarian paprika
1 tbs ground cumin
1 tbs dty mustard powder
2 tsp ground fennel seeds
2 tbs canola oil
4 boneless, skinless chicken breasts
Kosher salt and pepper
Combine the juice and thyme in a medium saucepan and boil over high heat until reduced to about 1/2 cup. Remove the thyme sprigs and whisk in the honey and 1/2 tsp salt and 1/4 tsp of pepper.
Stir together the dry spices and 1 tsp each salt and pepper. Brush both sides of the chicken with oil and rub generously with the spices.
Place the chicken on a medium-high grill for about 4 minutes. Turn over and apply the glaze to the top only. Finish cooking for another 4 minutes and until the internal temperature is at the correct temperature.
Drizzle with more glaze before serving.
Grilled Mixed Vegetables with Potatoes
4 servings
4 medium potatoes, sliced, peel on
12 asparagus spears, cut into thirds with the woody part discarded
2 Roma tomatoes, sliced
1 small onion, diced
1 clove garlic, minced
assorted fresh or dried herbs
extra virgin olive oil
salt and pepper
Place the vegetables in a large, shallow bowl and drizzle with olive oil. Toss them with the herbs and the salt and pepper. Place in a piece of aluminum foil about 2 feet long and seal well. Cook on medium-high grill about 20 minutes.
