Grilling With Honey

by Gena Knox, Posted Aug 7th 2009 @ 4:00PM

Gena visits Ted at Savannah Bee.

Part of a continuing summer series by grilling expert Gena Knox.

When most people think of honey, they think of breakfast and hot tea, but honey is actually one of the most versatile ingredients in the kitchen -- so versatile, in fact, that I use it on an almost-daily basis. A natural way to sweeten marinades and salad dressings, honey can be used to add flavor to savory dishes and not just desserts.

Of course, as with any food, you want to use a good quality honey. One of my favorites is Savannah Bee, and my friend Ted, the owner behind this delicious honey, has chosen his favorite full-bodied honey for grilling. The rich amber color and robust flavor stands up to the smokiness of grilled foods and the easy, no-spill pump isn't bad either.

Honey not only adds sweetness and flavor, but also aids in caramelization, which is important when grilling.

If you are using a marinade or sauce that is contains a generous amount of honey (or sugar for that matter), it is best to brush it on the foods during the last three minutes of cooking to avoid charring.

If you are grilling this weekend, try the Honey Balsamic Marinade on your steaks, chicken or salmon; you will be surprised at how much flavor just a little natural honey will add to your grilled fare.

Ancho and Beer Chicken Skewers

Prep Time 5 minutes + marinate
Cook Time 12 minutes
Yields 4 servings

Marinade:
1/2 cup lager beer
2 tablespoons Worcestershire sauce
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 tablespoons ancho chile powder
1 tablespoon Dijon mustard
3 smashed garlic cloves

Chicken:
4 6-ounce boneless, skinless chicken breasts, each cut into 1-inch chunks
1 lemon, cut into 8 wedges
4 to 6 12-inch bamboo or metal skewers

FIRST In a large bowl, whisk together marinade ingredients. Add chicken pieces and let marinate 15 minutes or up to 2 hours. Remove chicken from marinade and discard remaining marinade.

NEXT Preheat grill to medium-high heat. Thread chicken onto skewers, starting and finishing each skewer with a lemon wedge.

LAST Grill chicken for 6 minutes per side until cooked through. Remove from grill and serve on a platter.

Also try my recipes for Cedar-Planked Honey-Lime Salmon and Grilled Peaches with Savannah Bee Honey Glaze. Happy grilling!

Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.

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