Spicy Honey Chicken

I made this Chicken tonight and it was seriously good! I actually made the salad which you can find with the link at the bottom of this post and we loved it.  I actually just copied this from the site I found it and posted it here.

 Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

  

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

And my favorite way to eat Spicy Honey Chicken? THIS salad!

Galbi

This is the most popular traditional Korean dish. Galbi is basically Korean BBQ short rib.
Koreans don't cook this dish often, though, for a few reasons. One, ingredients are expensive. Two, it is a little bit time consuming to prepare the food. So we cook this dish only for special occasions. However once you do it, it is very easy and tasty. If anybody wants to make it and finds it hard to get the ingredients let me know. I cook this dish very often so I can show you how to cook it or go to Asian market with you. I hope you enjoy it.

2 lbs marbled beef (I use Prime Rib from Whole Foods)
6 oz soy sauce
1 tbsp brown sugar
1 tbsp rice wine
1 tbsp citrus syrup (and more for cooking the beef)
2 tbsp olive oil
½ Asian pear or 1 can pear w/ juice
½ onion
5 cloves of fresh garlic
1 tbsp sesame oil
1 stalk of green onion
a dash of black pepper

Cut the beef in long strips (about 2 inches wide). Cut a grid like pattern on both
sides of each strip.
Pat each beef strip dry with a paper towel.

In a blender put the pear, onion, green onion and garlic. Blend until homogenous.
Add to the remaining ingredients in a large bowl.

Massage the sauce into the beef (the grid pattern will increase the surface area for
which the marinade can enter the beef). Place the beef strips in a separate container.
When done massaging beef strips with sauce, pour remaining sauce onto beef strips.

Marinade overnight.

Preheat frying pan. Place beef on hot frying pan. Intermittently move the beef
around the frying pan so it does not stick or burn. Do not flip until the water from
the beef evaporates.
After the top of the beef has begun to brown, spread a small amount of citrus on top
of the beef (if you add the syrup when the beef is too moist the syrup will slide off
and burn on the pan).
Flip the beef and repeat.
Garnish with green onion or crushed pine nuts. (optional)

Chicken Shish Kabob Marinade

· 1 cup soy sauce

· 1 cup veggie oil

· 2 cups 7-up

· ½ tsp. garlic

· 1 tsp. horseradish sauce

Blend the above together. Cut chicken into chunks and place in Marinade over night.

Add the following and grill!

Green, Red, yellow peppers

Onion

Mushroom

Pineapple

Squash

Dr. Pepper Ribs

I used to not even like ribs. One day, I decided to make these for my husband. And now.... I crave 'em.

Ingredients

8 country style pork spare ribs (I like boneless)
1 (2 liter) bottle Dr. Pepper
5 garlic cloves, slightly smashed
1 tbsp. liquid smoke
1 large onion, quartered
Your favorite barbecue sauce (I am a huge fan of Sweet Baby Ray's)

Directions

• Place ribs in large stock pot. (Or crock pot, which is my preference)
• Pour Dr. Pepper over ribs to cover.
• Add garlic, liquid smoke and onion.
• Bring to boil, lower to simmer and cook until ribs are tender. (Or just cook in crock pot all day on low)
• Place ribs in baking pan.
• Pour barbecue sauce on ribs.
• Bake at 350 F. for about 30 to 45 minutes. (Next time I make these, I think I'm going to throw them on the BBQ grill, instead of baking them.)