The honey adds a sweet sensation to this juicy grilled chicken.
Beer pairings include Light Lager, Belgium Witbier and American Wheat Ale.
Wine pairings include Pouilly-Fume, Riesling and Chardonnay.
Servings and Ingredients
|2 lbs. boneless skinless chicken breasts|
|½ c. Hy-Vee less sodium soy sauce|
|¼ c. Hy-Vee honey|
|2 tbsp. sesame oil|
|2 tbsp. rice wine vinegar|
|½ tsp. Hy-Vee garlic powder|
|¼ tsp. Hy-Vee ground ginger|
|2 tbsp. sliced green onions|
|2 tbsp. toasted sesame seeds|
- Preheat a charcoal or gas grill for direct grilling over medium heat.
- Place chicken breasts in a resealable plastic bag.
- In a medium bowl, whisk together soy sauce, honey, sesame oil, rice wine vinegar, garlic powder and ground ginger. Pour into to plastic bag. Seal bag, place on a plate in the refrigerator, and marinate for 2 hours.
- Grill chicken, discarding marinade, for 10 to 12 minutes, turning once halfway through cooking, or until internal temperature of chicken reaches 165 degrees. 5. To serve, top chicken with green onions and sesame seeds.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 85mg
- Sodium: 190mg
- Total Carbohydrates: 3g
- Protein: 26g
This style is typically packaged with yeast in the bottle and pours cloudy. Light amber in color with mild hop bitterness and moderate alcohol levels, it offers flavors and aromas of citrus fruit (not banana or clove). Pair with salads, seafood, chevre (goat cheese), and fruit-based desserts. Best served at 40-45 degrees in a flute.
From the week of June 8, 2016.