It’s grill weather! Chicken is always a hit when you marinade it. Try this recipe from the National Honey Board.

Honey Grilled Chicken

Makes 4 to 6 servings

Ingredients:

3 pounds fresh chicken parts, rinsed, drained and patted dry

For Marinade:

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon fresh ground pepper

Juice of 1 orange, zest reserved for basting sauce

For basting sauce:

½ cup ketchup

½ cup honey

2 tablespoons soy sauce

2 tablespoons hot chili sauce

1 clove garlic, minced

1 tablespoons fresh ginger, minced or 1 teaspoon ground ginger

2 tablespoons cilantro, chopped, for garnish

Toss the chicken pieces in plastic zipper bag with the olive oil, salt, pepper and orange juice, refrigerate.

Combine all the basting sauce ingredients, except the cilantro, into a small saucepan and cook on low for 15 minutes. Reserve half of the sauce.

Heat a grill or grill pan to medium-high and cook the chicken pieces on all sides, about 5 minutes per side.

With a basting brush, coat the chicken on one side, cook for 2 minutes. Turn the chicken and baste the other side, continuing to cook until the chicken is completely cooked through.

Remove the chicken from the grill and drizzle with the reserved sauce and the fresh cilantro.

• Be sure to oil the grates of the grill right before put the chicken on. You can leave the chicken in the marinade overnight if you wish.

Share your marinade

Have a favorite marinade recipe? Send it to kcimms@tnonline.com to be included on a future food page.