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Honeyed Asian Grilled Chicken

May 20, 2013


First things first, the winner of the giveaway is…
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Elizabeth, send an e-mail to and I’ll get your gift card in the mail! And thank you for all the beauty recommendations. I’m excited to try some of them out!

Grilling season is finally here! Does that make anyone else crazy excited? Joe and I both love to grill, and this year I’m trying to beat him out for title of “grill master” in the Hofmeyer house. Usually I prepare the veggies/meat to be grilled and Joe is in charge of the actual grilling, but last week I decided to do a little grilling on my own. First, because I really actually love to grill. And also because Joe was mowing the yard and wanted to get done before it began to rain.

I have to admit that I think I did a pretty darn good job with this chicken. Since I’ve overcooked many a chicken breast on the grill and I hate serving dry chicken, I decided to switch up my method a little bit this time. The result was flavorful, moist chicken that didn’t taste dry in the least bit.

For starters, I cut the chicken breasts in half horizontally so that they were thinner and required less time on the grill to reach a safe temperature. Second, I made a brine solution for the chicken with water, sugar and salt, then let the chicken sit in the brine for hours in advance (I popped them in the brine solution before work so they were ready when I got home.) And third, since I didn’t want to wait any longer for the chicken to marinate in the barbecue sauce, I pierced the surface of the chicken with the tines of a fork and brushed the barbecue sauce on top so that the sauce could get into the meat in less time.

If you’re looking for an easy, flavorful chicken recipe to kick off grilling season, I would highly recommend this recipe. Especially if, like me, you have had a tendency in the past to serve your dinner guests dry chicken. Be a better host. Eat better chicken. That’s what I call a win-win.

Honeyed Asian Grilled Chicken
*2 to 4 boneless, skinless chicken breasts, cut in half horizontally
*8 cups water
*1/2 cup sugar
*1/4 cup salt
Barbecue Sauce
*1/4 cup ketchup
*2 tablespoons olive oil
*2 tablespoons fresh lemon juice
*2 tablespoons soy sauce
*2 tablespoons honey
*1 tablespoon toasted sesame oil
*1/2 teaspoon chili powder
*1/4 teaspoon garlic salt

*Bring water, sugar and salt to a boil. Remove from heat and cool completely. Place chicken breasts in a large bowl with the water. Refrigerate, covered, for at least 6 hours up to 8 hours.
*Heat grill to medium heat. In small bowl, combine remaining ingredients for barbecue sauce. Stir until well combined.
*Drain chicken breasts from brine mixture. Pierce the chicken several times with the tines of a fork to create holes for the barbecue sauce. Brush chicken with the barbecue sauce on both sides. Place directly on grill and cook, covered, 5 minutes. Flip; brush with additional barbecue sauce. Cover. Turn grill off. Keep grill covered for 5 to 7 minutes more or until chicken breasts are cooked through and no pink remains. Allow chicken to rest 5 minutes. Slice and serve.

Happy Grilling!

Garlic Feta Burgers

March 26, 2012
Hey, everyone! How was your weekend? We had a wonderful weekend over here. My mom arrived on Friday night and stayed until Sunday after church. And she brought Nutmeg with her, too! I can’t tell you how good it feels to be reunited with our little fur baby after two weeks without her. 
The weather in Iowa was absolutely unreal this weekend, too, so we made the most out of it by spending a lot of time outside. Tennis was played, more than one long walk was taken and we grilled out, too! Since we don’t have a deck or much outdoor space in our apartment, Joe and I are stuck grilling on our little baby grill (pictured below), which I realize is incredibly lame. But I’m shocked at how well it works. I think it will have to do until we have a larger place to store a grill. 
I made these Garlic Feta Burgers for my mom and Joe on Saturday night and served myself a veggie burger. And we paired it with a fresh salad and steamed green beans. If the calendar didn’t say it was March, I could swear that summer is already here. 
Back to the burgers…
Out of the pound of ground beef that I had on hand, I made three burgers. I seasoned the meat with Worcestershire sauce and salt and pepper, then formed it into six small patties. For the filling, I combined chopped garlic, feta cheese and oregano for a little Mediterranean flair. Then the filling was placed in the center of three of the patties and topped with the remaining patties for a salty, juicy filling. Just be sure to seal the edges of the patties completely in order to be sure the cheese doesn’t come in contact with the grill.
The burgers were a huge hit with my mom and Joe, and I enjoyed my veggie burger, too. 😉 Now let’s bring on summer!
Garlic Feta Burgers
*1 lb. ground beef
*1 tsp. Worcestershire sauce
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*2 ounces crumbled feta cheese 
*1 clove garlic, minced 
*1/2 teaspoon dried oregano 
*3 hamburger buns
*In a bowl, combine the beef, Worcestershire sauce, salt and ground black pepper. Stir until well combined. Form the meat mixture into six thin patties, about 4- to 5-inches in diameter.
*In a small bowl, combine the feta, garlic and oregano. Place some of the feta mixture into the center of three of the patties. Top each of the feta-topped patties with the remaining patties. Seal the edges tightly with your fingertips to completely cover the cheese. Form the patties into well-formed circles.
*Preheat grill to medium high heat. Grill the burgers for eight to ten minutes, flipping once halfway through cooking. 
*Transfer cooked burgers to buns. Serve immediately.
Happy Cooking!
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