First recipe!

SAVORY GRILLED CHICKEN WITH SESAME HONEY BUTTER

Back by popular demand! Our sesame honey butter tops our all natural chicken breasts marinated in a scrumptious blend of sweet sesame, ginger and garlic for a punch of flavor. This moist golden brown chicken is ready in just 15 minutes and is bursting with flavor.


So, when you get through the fancy terms you see sesame honey butter on top of chicken breast that was marinaded in a sesame, ginger and garlic sauce. Pshaw, easy!

Here is a recipe for the chicken.

4 boneless & skinless chicken breasts
3 garlic cloves peeled & crushed
1/2 cup soy sauce
1/4 cup seasoned rice wine vinegar
2 tablespoons honey
1 Tbsp fresh ginger root, peeled and grated
4 medium green onions, chopped
2 tablespoons toasted sesame oil
4-6 sprigs fresh cilantro, rinsed and dried
1 tsp toasted sesame seeds (optional)


Combine the soy sauce, garlic, vinegar, honey, ginger, onions, sesame oil and optional sesame seeds to make a marinade. Pour the marinade into a large plastic zipper baggie. Add the chicken breasts to the baggie, squeeze out the excess air and seal. Transfer the baggie to the refrigerator and allow the chicken to marinate for 3 to 4 hours.


Prepare a grill or grill pan by spraying with a bit of canola cooking spray, then get it very hot. Pick the cilantro leaves off the stems and set aside. Remove chicken from the marinade. Broil or grill 3 to 4 minutes per side, until it is tender and fully cooked. Garnish with cilantro leaves and serve.

Here is the recipe for the butter.

1 cup (2 sticks) salted butter, at room temperature
2 tablespoons honey
1 teaspoon toasted sesame oil*
3 teaspoons lightly toasted sesame seeds† (or a mix of black and white sesame seeds)
*Use toasted sesame oil and sesame seeds to bump up the sesame flavor.

†To toast sesame seeds, place seeds in a single layer on an ungreased, shallow pan. Bake at 350°F for 5 to 10 minutes or until golden brown. Remove from pan to cool.

Preparation

Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
Add the honey, sesame oil and sesame seeds and beat to incorporate, scraping down the sides. Taste for salt.
Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.


Ok, don't let the times listed on the sites freak you out. If you're planning your menu for the week and doing prep ahead of time, you can prepare the marinade and put it in a baggie with the chicken ahead of time. It can hang out in the marinade in the freezer and then when it's thawing. The butter is super easy to make, but if you're going for a lighter dish, you can easily leave it off. I'm going to be trying this in the next few days to test out the recipes.