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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 418.6
  • Total Fat: 1.7 g
  • Cholesterol: 80.0 mg
  • Sodium: 1,694.6 mg
  • Total Carbs: 70.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 31.9 g

View full nutritional breakdown of Honey Grilled ... Chicken calories by ingredient
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Honey Grilled ... Chicken

Submitted by: TTFN-JENN
Honey Grilled ... Chicken

Introduction

Top Secret Recipe. If you've ever had the Top Secret Recipe. If you've ever had the
Number of Servings: 4

Ingredients

    Honey Pepper Sauce
    • 3/4 cup honey
    • 1/3 cup soy sauce
    • 1/4 cup dark brown sugar, packed
    • 1/4 cup pineapple juice
    • 2 tbsp lemon juice
    • 2 tbsp white distilled vinegar
    • 2 tsp olive oil
    • 1 tsp ground black pepper
    • 1/2 tsp cayenne pepper
    • 1/2 tsp paprika
    • 1/4 tsp garlic powder
    • 4 servings Perdue Perfect Portions Chicken Breasts, Original

Directions

Sodium content high from soy sauce, other options are available.
  1. Preheat barbecue grill to low heat.
  2. In kitchen make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
  3. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. ((I've sense made this again and simmer on lowest setting for 10 minutes and then turn off and continue another 5 or until syrupy.))
  4. Watch the sauce closely to make sure it doesn't bubble over.
  5. Grill chicken over low heat for a longer amount of time (45 minutes to an hour or longer depending on your ability to know how hot your grill is - when in doubt, make an incision into the thickest part of the chicken and check that there is no pink).
  6. Once cooked, glaze chicken with sauce. Easiest way to keep from burning is to work in a circle. Start with one and work your way around, flip breasts and glaze other side. Cirlce back around and remove.
  7. Allow chicken to sit to allow fluids to distribute for moist breasts.
Tip:Serving with a small cup of sauce in the side for pure enjoyment!!



I thought that I would also add in how I fixed it on the stove incase anyone would like to do that way. It's REALLY simple.

  1. In 2 quart saucepan make the sauce by combing all ingredients (minus the chicken) and cook over medium/low heat.
  2. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. ((I've sense made this again and simmer on lowest setting for 10 minutes and then turn off and continue another 5 or until syrupy.))
  3. Watch the sauce closely to make sure it doesn't bubble over.
  4. Once sauce is in simmer, heat skillet to medium/low and cook chicken for 15 minutes flipping frequently.
  5. Once cooked, turn off heat and glaze chicken. I drizzle sauce over one side and then flip and do the same on the other. Let it cook for a few minutes and then flip again, swirl in extra sauce that's over flown to make sure there is plenty still on the other side.
  6. I like to use 90 second Uncle Ben's rice and I'll remove chicken to plates and let cool while the rice cooks. When rice is done and on plates I'll drizzle a little more sauce over the chicken and then the rest of the serving on the rice.


Number of Servings: 4

Recipe submitted by SparkPeople user TTFN-JENN.






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Member Ratings For This Recipe

  • Was super good!! I made it using the juice from canned pineapple with 100% juice and added chunked pineapple to my kids meal after cutting up the chicken and putting on a bed of whole grain brown rice. Next time I will definately leave out the cayenne though because it was way too hot for my family. - 5/6/08

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  • I've got to make this! - 9/19/07

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  • I cooked the chicken a little too long, so it was a bit too dry, but that sauce was incredible, and really covered my shoddy cooking up quite well! Will definitely make this again! - 7/23/07

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  • It was very good! I had a lot of trouble getting the sauce to thicken, so I ended up taking the chicken off the grill and put it into a cake pan, then pouring the sauce over the chicken in the pan. I also over cooked my chicken so it was a bit dry. It still tasted great though! - 7/20/07

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  • pretty tasty. I used run of the mill chicken. - 7/19/07

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  • WOW! This was so good. It's got a big kick without being over powering. Especially great with sauce poured over rice.

    Had difficulty getting consistency right for sauce but once it began to cool (completely off a heat source) it thickened right up!

    Still having rough time with sauce! But MM - 7/18/07

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