Hot Honey Chicken
Chicken thighs charred over open fire, brushed with a hot honey glaze and piled into tacos with a charred pineapple salsa. WAYNE SMITH of Daddy Bear Grills brings the heat and the sweet on the Grill Guru.
Ingredients
MAKES 6 TACOS
THE CHICKEN
6 boneless, skinless chicken thighs, from Porky Whites
Olive oil
Smoked paprika
Garlic powder
Ground cumin
Cayenne pepper
Maldon sea salt and black pepper
Runny honey
Frank’s hot sauce
Apple cider vinegar
1 fresh pineapple
1 red onion
1 red chilli
1 bunch fresh coriander
1 lime
6 soft flour tortillas
Method
1. Season the chicken with olive oil, smoked paprika, garlic powder, cumin, cayenne, salt and pepper.
2. Grill over open fire until charred at the edges and cooked through.
3. Mix the glaze ingredients and brush over the chicken during the final few minutes of cooking, letting it catch and caramelise.
4. Fire roast the pineapple slices until caramelised and lightly charred. Let them cool, then dice.
5. Combine the pineapple with the diced red onion, chilli, coriander and a good squeeze of lime, and toss gently.
6. Toast the tortillas on the grill over the fire. Slice the chicken, build the tacos with the salsa, and serve hot. Sweet, hot and gone before the embers cool.
More Recipes Ideas
Method
1. Season the chicken with olive oil, smoked paprika, garlic powder, cumin, cayenne, salt and pepper.
2. Grill over open fire until charred at the edges and cooked through.
3. Mix the glaze ingredients and brush over the chicken during the final few minutes of cooking, letting it catch and caramelise.
4. Fire roast the pineapple slices until caramelised and lightly charred. Let them cool, then dice.
5. Combine the pineapple with the diced red onion, chilli, coriander and a good squeeze of lime, and toss gently.
6. Toast the tortillas on the grill over the fire. Slice the chicken, build the tacos with the salsa, and serve hot. Sweet, hot and gone before the embers cool.
