Tag: Honey

Chili Infused Honey Othererwise Known as Kiss Me Spank Me Honey

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This is a cheater post for me. It’s so simple and I can’t take the credit for it, but want to share it with you! Some back story… I have a friend, who we are going to call The Alchemist. She has invited me to make Mead with her. It’s long process, that we initiated on October 31. Stay tuned for the post ,when  the Mead is complete. So far its going very well. We racked it last week.

Mead is a honey based wine made from fermenting honey with yeast. It’s history can be traced back to many cultures ( Europe, Asia, and Africa) and is considered the first  traceable fermented drink. I have heard it refereed to as the drink of the Gods.

Anyway, as The Alchemist acquired quite a bit of honey from her mentors apiary, she decided to to make a tiny stash  of a Chili infused honey. The tip was  was the brain child of beeboy on this wonderful site devoted to Mead. Bee Boy was making Mead with heat spiced honey. I bet that was incredible! The Alchemist infused her honey for only two days and the heat was intense and blended perfectly with the sweetness. A tip The Alchemist gave me was to turn the jar upside down so when you take a  spoonful, it’s without the hot pepper slices floating. I wanted to figure out a clever play on words with  this concoction.Honey Chile came to mind, but The Alchemist calls it Kiss Me Spank Me Honey. The title alone is going to bring a lot of weird traffic to my site as I already Googled the term (Laughing out Loud).

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Kiss Me Spank Me Honey (Chili Infused Honey)

Needed:

  • 1 clean mason jar with lid
  • Runny Honey
  • A few of our choice variety of hot chili peppers (Piri Piri, Serrano, etc>). I suggest 2 peppers per pound of honey.

Process:

  1. Slice peppers with seeds.
  2. Add to honey in jar.
  3. Seal.
  4. Let sit and infuse for at least two days.

Applications:

  • Makes cool gifts for the Holidays in your own special bottles.
  • As a glaze for beef , pork, or chicken.
  • On fried chicken.
  • In salad dressings for some sweet heat
  • In your hot cold remedy with lemon.
  • Someone suggested Biscuits

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Honey Basted Jerk Chicken

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What is Honey Basted Jerk Chicken you may ask? I confess I took culinary artistic license with traditional Jerk chicken . Rather than BBQ outside I wanted  an easy indoor version of the Spicy Jamaican Favorite. The method of cooking Jerk style is essentially making a dry or wet rub of all spice, cloves, garlic, hot peppers(scotch bonnet ) and  other spices that was originally developed as  a smoking method of preservation among the natives of the Caribbean Islands.Jerk anything has evolved into a world wide favorite with commercial blends readily available. Rather than buy a commercial  Jerk blend , I wanted to make my own Jerk rub as I had a canister of allspice sitting on my pantry shelf.I saw a television spot on a local Jerk restaurant and became fascinated watching how they make their own Jerk rub. I figured I could make my own.I took some liberty and switched out  some ingredients for what I had. For instance, I used my Sambal, in place of Scotch Bonnet Peppers for the heat. This recipe is  by no means authentic, but makes a very tasty overnight marinade for chicken.To neutralize the heat, I basted my boneless chicken thighs with honey as they cooked on the indoor grill pan. The result was a a great chicken dish in which Certain Someone devoured.  Bear in my nothing beats Jerk Chicken cooked over coals and fire, but this recipe will do in a pinch.


You will need a good blender or food processor for this. You can alter and adjust ingredient proportions to taste. Less heat, more sweet, etc.

Honey Basted Jerk Chicken
8 Boneless Chicken thighs or breasts
Jerk Marinade
2 Tablespoons of  whole All Spice Berries
1/2 cup lime juice
1 cup water
1 inch fresh ginger peeled
2 tsp dried Thyme
1 tsp sea salt
1 tablespoon brown sugar
1 tsp ground black pepper
2 tablespoons vegetable oil or grape seed oil
1 bunch scallion chopped
1 onion chopped
6-8 cloves of garlic
1 tablespoon Sambal or 2 Scotch Bonnet Peppers
Baste
1/2 cup honey
In a mixer of food processor combine all the Marinade ingredients and puree thoroughly.Pour marinade over chicken pieces and cover. Refrigerate over night .
Remove chicken from the refrigerator and allow to come to room temperature for about 15-20 minutes.
Make sure kitchen is well ventilated.
Prepare an indoor grill pan and heat. Brush grill pan with a little vegetable oil and add chicken which has been removed piece by piece from the marinade.
Sear  chicken  on each side for a few minutes each  to make grill marks. Continue to grill chicken until almost done. During the last few minutes of cooking brush the chicken pieces with honey on both sides . Remove from heat .
Serve.