Napoleon Grilling Segments on CTV!

I am so lucky to be grilling all summer long at CTV Kitchener for the News at Noon segment! Today was the first and I chatted with Nancy about getting ready to head to the cottage and marinating your meals ahead for the long weekend. Don't forget to watch to find out how you can win your own Napoleon! Here are the recipes I made:


Honey Mustard Chicken


Here is a recipe that will have adults and kids alike asking for more! A sweet tangy marinade that is perfect to prepare at home and then freeze for your weekend dinner getaway. Double up this recipe for a bigger crowd.

1/4 cup (60 mL) chili sauce (such as Heinz)
2 tbsp (30 mL) packed brown sugar
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) cider vinegar
1 large clove garlic, minced
1 tbsp (15 mL) chopped fresh Italian parsley
8 boneless skinless chicken thighs, about 1 1/4 lb/600 g
Salt (optional)




In large resealable bag combine chili sauce, brown sugar, honey mustard, vinegar, garlic and parsley. Trim visible fat from chicken and add to bag. Seal and massage to coat chicken with marinade. Refrigerate for at least 1 hour or up to 24 hours. (Or alternatively, freeze for up to 2 weeks. Thaw completely before grilling.)

Place chicken on greased grill over medium heat and cook, turning once for about 12 minutes or until no longer pink inside and juices run clear. Season with salt if desired.

Makes 4 servings.


Lime Curry Wings


Not too spicy but very tasty. A fresh squeeze of lime on these adds a fresh citrus flavour. Cooking the wings in a pan first helps keep them moist and juicy on the grill after. The slight sticky sweetness of honey makes these a new summer grilling favourite.


1 tbsp (15 mL) Thai red curry paste
1/2 tsp (2 mL) grated lime rind
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) fish sauce
2 tbsp (30 mL) each chopped fresh mint and coriander
2 lb (1 kg) chicken wings
Glaze:
3 tbsp (45 mL) liquid honey
1 tbsp (15 mL) fish sauce
Lime wedges

In small bowl, whisk together curry paste, lime rind and juice, fish sauce, mint and coriander. Place chicken wings into large resealable bag and pour in curry mixture. Move around to coat evenly. Seal bag and refrigerate for at least 1 hour or up to 24 hours.

Place wings and marinade into small aluminum foil pan and cover with foil. Place on grill over medium high heat and cook for about 20 minutes or until chicken is no longer pink. 

Meanwhile, in small bowl, whisk together honey and fish sauce. Place wings on greased grill over medium heat and grill and brush with glaze, turning for about 10 minutes or until golden and crisp. Serve with lime wedges.

Makes 4 to 6 servings.

Tip: For a less spicy version, decrease Thai curry to 2 tsp (10 mL)

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