Spicy Honey-Glazed Chicken Breasts

This was taken from a Rachael Ray magazine article by Tara Bench, focussing on Fourth of July food.

1/4 cup olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1/2 cup honey

2 tsp hot pepper sauce

1/2 tsp chili powder

1 tsp lemon juice

8 skinless, boneless chicken breasts (about 4 pounds)


1 pineapple–peeled, cored, & cut into thick rings

1. In a small saucepan, heat 1 Tbls olive oil over medium heat. Add the onion & garlic & cook, stirring, until translucent and beginning to brown, 6-8 minutes. Add the honey, hot pepper sauce, and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.

2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 Tbls olive oil and season with salt. Grill until well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.

3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.


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Filed under Chicken, Grilling, Healthy, No oven necessary.

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