By: Jim Palmeri, Executive Chef, Mohonk Mountain House
Did you know that there are more than 300 varieties of honey in the United States? Honey is not just a sweetener for teas and baking anymore! From salad dressings and roasted vegetables to grilling marinades – this versatile, natural ingredient can take your recipes to the next level.
Local, farm-fresh honey is all natural – without the pollen filtered out – which offers more nutrients and health benefits. Honey is great for digestion. Feeling sick? Honey can also help with coughs and throat irritation. The benefits are amazing!
I’m sharing an easy, flavorful recipe for Grilled Honey Lime Chicken Kebobs, which is fantastic for parties or just enjoying at home with your family. If you prefer a sweeter dish that brings out the flavor of the honey even more, swap out the Thai chili and lime in the recipe below for a dash of cinnamon and the juice of half an orange. Grilling meats marinated with honey caramelizes the exterior and brings a wonderful aroma to your kitchen. Enjoy!
- 1/2 cup local honey
- 1/3 cup tamari soy sauce
- 1/4 cup fresh squeezed lime juice
- 1 T finely minced fresh ginger
- ¼ cup chopped fresh cilantro
- 1 Thai chili chopped with seeds
- 1 tsp sesame oil
- 1 T brown sugar
- 8 boneless skinless chicken thighs cut in large cubes
- 4 wooden 6-inch skewers
Combine all ingredients in a zip-top plastic bag; shake bag to mix. Add chicken to the bag and turn to coat. Seal bag and chill for 2 hours. Soak wooden skewers in water for 2 hours. This protects the skewers from burning on the grill. Soaking them will keep them from being cooked with the food. Remove chicken from marinade, discarding remaining liquid. Use soaked wooden skewer to make kebobs with diced chicken. Cook chicken, without grill lid, over medium-hot heat for 3 to 4 minutes each side or until done. Enjoy!