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A Girl’s Guide To Getting Your Grill On

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©iStockphoto.com/LauriPattersonLabor day.  For some, it’s the end of the lazy days of summer: Bonfires, cocktails, summer flings and beach houses fade into the recesses of our mind.

Gone are the days when we wake up and can think coffee or cocktail?

For others, our children are returning to school shortly and for that we would proudly rename it, Independence Day.

The end of summer is always bittersweet.  So we cooked up this buzz-worthy holiday treat to give our girls a little extra sugar.

Honey.  It’s what Dr. Oz calls “liquid gold.”

In ancient times, this thick, sweet, golden liquid was thought of as a healing agent, a gift from the gods and a symbol of wealth.

And honey, unlike other sweeteners, does contain trace amounts of vitamins and minerals.

Providing 64 calories per tablespoon, honey is an all-natural sweetener that is more powerful than the all might sugar.  If you’re still not convinced, it also contains a variety of flavonoids and phenolic acids, which act as antioxidants, scavenging and eliminating free radicals, paving the way to healthier, more beautiful you.

So this Labor Day, fire up your grills and try this recipe for Give me Some Honey Glazed Chicken Skewers. doB pick for grilling, try Savannah Bee’s Grill Honey.

Give Me Some Honey Glazed Chicken Skewers

Serves 12

Glaze Ingredients

4 cups low sodium chicken stock

4 large cloves fresh garlic finely chopped

2 tbsp. finely grated fresh ginger

¾ cup clover honey

Preparation

In a medium saucepan combine all the ingredients and bring to a rapid boil. Frequently stirring until it starts to thicken and turns to a glaze. Remove from the heat. Separate ½ to use as dipping sauce after cooking.

For the Skewers

2 lbs. boneless, skinless chicken breast cut and cubed (about 1 in.)

2 large green bell peppers cut into 1 in. pieces

2 large red bell peppers cut into 1 in. pieces

2 mediums to large size zucchini cut into 1 in. pieces

2 mediums to large size yellow summer squash cut into 1 in. pieces

¾ lb. large button top mushrooms

8 oz. cherry red tomatoes

8 oz. of fresh or canned pineapple chunks 1 in.

2 firm peaches pit removed and cut up into 1 in. pieces

2 firm pears cored and cut up into 1 in. pieces

2 apples cored and cut up into 1 in. pieces

Preparation

Alternate the chicken, vegetable, and fruit on 10 in. wooden skewers and coat them well with the glaze using a basting brush.  Place them on a medium to high temperature grill and cook about 4 minutes on each side.  Brush with glaze on each turn.

Remove from the grill and serve with the dipping sauce…

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