Makes 2 servings

In our attempts to adopt the locavore ethic of eating—to eat local, seasonal foods whenever it’s reasonably possible to do so—we discovered the Madhava company, which makes honey just up the road from us in Lyons, Colorado. We discovered that the honey is fabulous. We’re not sure if that was purely a psychological reaction, because we wanted to love our local honey, or if it really was better (we’re leaning toward the latter). We do know that we use it lots—both as honey for honey’s sake, and as a sweetener in different sauces and marinades. This honey-soy chicken became one more good reason to break out the bottle of honey. Serve over jasmine rice or brown rice.

Ingredients:

Chicken
⅓ cup honey
3 tablespoons tamari wheat-free soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
2 boneless, skinless chicken breasts

Spicy Sauce
Tamari wheat-free soy sauce
Gluten-free hot Chinese mustard
Ground fresh chili paste

Directions:

1. Combine the honey, soy sauce, olive oil, and garlic in a medium bowl. Add the chicken breasts and turn to coat. Cover and marinate for 30 minutes.

2. Preheat a grill to medium-high. Grill the chicken, turning once, until no longer pink, 8 to 10 minutes. Baste with the marinade while grilling until 5 minutes before the chicken is cooked through.

3. Combine 2 to 3 tablespoons soy sauce with one dollop each of hot Chinese mustard and chili paste in a small bowl. Stir until well mixed.

4. Serve the chicken drizzled with the spicy sauce.

Excerpted from:
Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski
© 2009, The Experiment.