Best Creamy Honey Sauce Recipes

HONEY & CHILI CHICKEN THIGHS WITH CREAMY CILANTRO SAUCE

Steps:

• Preheat the oven to 450°F. Whisk together the honey, chili powder, beer, cider vinegar, and olive oil in a large mixing bowl. Add the chicken thighs to the bowl and stir until the thighs are evenly coated. At this point, the thighs can be baked immediately or refrigerated for up to three hours. Arrange the chicken thighs on a baking sheet and drizzle any dressing remaining in the bowl over top. Roast for 25-30 minutes, until cooked through and the thickest part of the thighs register 165°F with an instant read thermometer. While the thighs are roasting, make the cilantro sauce. Combine the sour cream, cilantro, lime zest and juice, and salt in the bowl of a food processor or blender. Process continuously until the cilantro is minced very fine and the sauce is light green in color. Taste and add more lime juice, salt, or cilantro to taste. The cilantro sauce can be made the day ahead and kept refrigerated until serving. Serve the chicken thighs immediately after roasting. Spoon any extra glaze from the pan over the hot chicken and garnish with roughly chopped cilantro. Serve the cilantro sauce alongside. Recipe Notes: • Grilled Chicken Thighs: These chicken thighs can also be grilled over high heat for 4 minutes on each side with the grill covered. • Bigger or Smaller Crowds: This recipe can be halved for smaller crowds or doubled for even larger crowds. Just make sure the thighs are spaced about an inch apart; roast in batches if necessary.

COCONUT CHICKEN WITH CREAMY HONEY MUSTARD SAUCE

Steps:

• 1. Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.
• 2. Pound down chicken breast and cut into thin strips. Pulse coconut in a food processor a couple of times to make it a little finer. Place flour in a shallow bowl. Beat eggs in a shallow bowl. Combine coconut, breadcrumbs, salt and black pepper in a third shallow bowl. Dip chicken strips in flour, then in beaten eggs, and then in breadcrumb/coconut mixture.
• 3. Heat canola oil and coconut oil in a large skillet over medium heat. Fry chicken strips for 2-3 minutes each side or until crispy golden brown and cooked through. Remove to paper towels to drain. Serve warm with honey mustard dipping sauce.
• 4. NOTES Canola oil can be substituted for the coconut oil.

CREAMY HONEY-MUSTARD SAUCE

Steps:

• Whisk all ingredients till blended and sugar is dissolved.
• Put in a container and keep in refrigerator.
• It is better if it ages for about 4 days, but you can use it immediately if you need to (I have).
• It will keep about 4-5 months in the refrigerator if it lasts that long.

GRILLED FRUIT KABOBS WITH CREAMY HONEY SAUCE

Steps:

• Heat grill to medium heat.
• Toss fruit with dressing in medium bowl; thread onto 4 skewers. Reserve dressing left in bowl.
• Grill kabobs 6 min. or until fruit is tender and lightly browned, turning after 3 min. and brushing with reserved dressing. Serve with yogurt.

CREAMY HONEY MUSTARD SAUCE

Steps:

• Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.

CREAMY HONEY SAUCE

Steps:

• Blend all ingredients together, use right away.
• *For a different flavour, change up the type of citrus peel*.