Hot honey bbq Chicken buttery Sweet potatoEs & spicy grilled Zucchini

This months feature is all about firing up the grill and enjoying that heat and summer breeze. This recipe highlights an exceptional product, Kinder’s Honey Hot barbecue sauce, brushed onto grilled marinated chicken thighs. Paired with the Honey Hot sauce we have a honey lime vinaigrette grilled summer squash and a roasted salty honey butter sweet potato. A very easy straightforward recipe, the magic is in the grill really bringing out the essence of each ingredient. A perfect quick and satisfying weekday meal to enjoy spending time next to the grill and soaking up the sun.

Ingredients

1 bottle of Kinder’s Honey Hot BBQ Sauce

8-10 Skin On Bone In Chicken Thighs

4-5 Medium Sized Sweet Potatoes

5-6 Medium Sized Yellow and Green Zucchini

2 Limes

1 Lemon

Olive Oil

Kosher Salt

Honey

1 Bunch Cilantro

2 Red Fresno Peppers

Unsalted butter

GRILLED HOT HONEY

BBQ CHICKEN THIGHS

  1. In a large bowl, combine chicken thighs with ½ cup olive oil, juice of 1 lemon, zest of 1 lime, and 2 tablespoons kosher salt.

  2. Let marinate for 25 minutes.

  3. Preheat the grill.

  4. Place chicken skin-side down on the grill and cook mostly on that side to get crispy skin.

  5. Flip once, and brush with Kinder’s Honey Hot BBQ Sauce toward the end of cooking.

  6. Grill until internal temperature reaches 165°F.

  7. Remove from the grill and let rest before serving

ROASTED BUTTERY

SWEET POTATOES

  1. Preheat over to 400°F.

  2. Rub sweet potatoes with olive oil and kosher salt, and poke holes with a fork.

  3. Place on a sheet tray and bake for 45–60 minutes, or until soft and tender.

  4. In a small pot, melt 1 stick of butter with ¼ cup dark brown sugar and a pinch of salt. Set aside.

  5. Once sweet potatoes are done baking, place them on the grill.

  6. Slice open, fluff with tongs, and pour over the brown sugar butter. Let sit for a few minutes to absorb the flavors.

GRILLED SPICY HONEY LIME ZUCCHINI

  1. Slice zucchini in half lengthwise and score the flesh.

  2. Season with kosher salt, coat in olive oil, and dust with Cajun seasoning.

  3. In a small bowl, whisk together juice of 2 limes, 2 tablespoons honey, 3 tablespoons olive oil, and 1 teaspoon kosher salt. Set aside as a glaze.

  4. Grill zucchini flesh-side down until golden brown.

  5. Flip and brush with the honey-lime glaze. Let cook until tender and lightly charred.

  6. Thinly slice Fresno chilis and pick cilantro leaves.

  7. Top grilled zucchini with Fresno chili slices and cilantro before serving.

TO SERVE

  1. Transfer everything from the grill to trays.

  2. Top zucchini with sliced Fresno chilis and cilantro.

  3. Plate everything and enjoy!