Hot honey adds an exciting flair to summer dinners. From grilled hot honey chicken skewers to spicy honey glazed salmon, the options are plentiful. Hot honey shrimp tacos offer a vibrant twist, while roasted vegetables drizzled with hot honey complement meat dishes beautifully. For heartier meals, honey sriracha BBQ ribs and hot honey garlic shrimp pasta bring bold flavors. Pair sweet heat with invigorating salads like sweet heat caprese. Explore these dishes to discover even more unique combinations.
Grilled Hot Honey Chicken Skewers
Grilled Hot Honey Chicken Skewers are a delightful and flavorful dish that perfectly captures the essence of summer dining. These skewers are marinated in a sweet and spicy hot honey sauce, then grilled to juicy perfection, making them an excellent choice for outdoor gatherings, barbecues, or warm summer nights.
The preparation time is approximately 15 minutes, with an additional 15 minutes for marinating, plus about 10-15 minutes of grilling, making this a quick and easy dish for any home cook.
Ingredients:
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/4 cup hot honey
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Skewers (wooden or metal)
- Optional: chopped fresh parsley for garnish
Cooking Steps:
- In a large mixing bowl, combine hot honey, olive oil, soy sauce, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper. Whisk until well blended.
- Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 15 minutes or up to 2 hours for maximum flavor.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Preheat the grill over medium-high heat.
- Thread the marinated chicken onto the skewers, leaving a little space between each piece to allow for even cooking.
- Place the skewers on the grill and cook for 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- Remove from the grill and let rest for a few minutes. Optionally, drizzle additional hot honey over the skewers before serving.
- Garnish with chopped fresh parsley before serving, if desired.
Variations and Tips:
- For added flavor, you can toss some vegetables like bell peppers, onions, or zucchini on the skewers alongside the chicken.
- If you like extra spice, consider adding red pepper flakes or cayenne pepper to the marinade.
- These skewers can also be made with shrimp or pork for a different protein option.
- Serve with a side of grilled corn on the cob or a fresh summer salad to complete the meal.
- For meal prep, marinate chicken ahead of time and store in the fridge until grilling.
Spicy Honey Glazed Salmon
Spicy Honey Glazed Salmon is a delightful dish that brings together the robust flavors of honey and spices to create a sweet and savory experience. Ideal for those who enjoy a combination of heat and sweetness, this dish is perfect for summer dinners, impressing guests, or simply treating yourself after a long day.
The preparation time for this dish is around 30 minutes, making it a quick yet elegant option for a weeknight meal or a weekend gathering.
Ingredients:
- 4 salmon fillets
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (adjust for heat preference)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Lemon wedges for serving (optional)
Cooking Instructions:
- In a small bowl, whisk together the honey, soy sauce, sriracha, olive oil, minced garlic, and grated ginger. This will be your marinade and glaze.
- Season the salmon fillets with salt and pepper on both sides.
- Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 15 minutes.
- Preheat your grill or oven to medium-high heat. If grilling, oil the grates to prevent sticking.
- Remove the salmon from the marinade, reserving the marinade for later.
- If grilling, place the fillets skin-side down on the grill. Cook for about 4-6 minutes, depending on the thickness, then flip and brush with the reserved marinade. Cook for an additional 4-6 minutes or until the salmon flakes easily with a fork.
- If baking, place the fillets on a lined baking sheet and bake at 400°F (200°C) for about 12-15 minutes, brushing once or twice with the reserved marinade.
- Once cooked, remove from the heat and let it rest for a few minutes. Garnish with fresh herbs and serve with lemon wedges.
Variations and Tips:
- Add Vegetables: Grill or roast seasonal vegetables alongside the salmon for a complete meal.
- Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of sriracha or substitute with mild chili powder.
- Serve with Rice or Quinoa: This dish pairs beautifully with steamed rice or quinoa for a filling side.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Garnishing Idea: Add sesame seeds for an extra crunch and flavor enhancement when serving.
Enjoy your Spicy Honey Glazed Salmon with a side of your favorite summer vegetables or a light salad for a perfect warm-weather meal!
Hot Honey Shrimp Tacos
Hot Honey Shrimp Tacos are a vibrant and zesty dish perfect for summer evenings, ideal for anyone craving a quick yet delicious meal.
These tacos combine the sweetness of honey with the spiciness of hot sauce, making for a tantalizing flavor explosion that’s perfect for gatherings or a casual dinner at home.
With a preparation time of just about 30 minutes, these tacos are a fantastic choice for busy weeknights or cookouts.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup honey
- 2-3 tbsp hot sauce (adjust according to spice preference)
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
- Fresh cilantro, for garnish
Cooking Instructions:
- In a medium bowl, combine the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until the shrimp are evenly coated.
- Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for about 2-3 minutes on each side, or until they turn pink and are cooked through.
- While the shrimp are cooking, mix the honey and hot sauce in a small bowl until well combined.
- Once the shrimp are fully cooked, drizzle the hot honey mixture over them and toss to coat well.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos by placing a portion of hot honey shrimp on each tortilla, followed by shredded cabbage and sliced avocado.
- Serve with lime wedges and garnish with fresh cilantro.
Variations and Tips:
- For a vegetarian option, substitute shrimp with grilled or sautéed mushrooms or cauliflower.
- Swap out the honey for agave syrup or maple syrup for a different flavor profile.
- Add toppings such as diced tomatoes, crumbled feta cheese, or jalapeños for extra flavor and texture.
- Serve with sides like black beans or a corn salad for a complete meal.
- Adjust the amount of hot sauce based on your desired level of heat, and consider using a milder or hotter variety based on your preference.
Roasted Vegetables With Hot Honey Drizzle
Roasted Vegetables With Hot Honey Drizzle is a versatile and vibrant dish that’s perfect for summer dinners or as a stunning side at gatherings. The sweet and spicy contrast of the hot honey elevates the natural caramelization of roasted vegetables, making this dish ideal for health-conscious foodies and veggie lovers alike.
Preparation time typically takes about 10 minutes for chopping and another 25-30 minutes for roasting, leaving you with minimal hands-on cooking time.
Ingredients:
- 2 cups mixed seasonal vegetables (e.g., zucchini, bell peppers, cherry tomatoes, carrots, broccoli)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons honey
- 1 teaspoon red pepper flakes (adjust based on heat preference)
- Fresh herbs (e.g., thyme or parsley) for garnish (optional)
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- Wash and chop the mixed vegetables into evenly sized pieces to guarantee even roasting.
- In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until they are well coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper, ensuring they are not overcrowded for superior roasting.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.
- While the vegetables are roasting, prepare the hot honey drizzle. In a small saucepan over low heat, combine honey and red pepper flakes, warming it gently until just melted and fragrant. Stir well and remove from heat.
- Once the vegetables are done roasting, remove them from the oven and drizzle the hot honey mixture over the top.
- Garnish with fresh herbs if desired and serve immediately.
Variations and Tips:
- Vegetable Options: Feel free to customize your selection of vegetables according to what’s in season or what you prefer. Seasonal squash, asparagus, or Brussels sprouts work fantastically as well.
- Vegan Option: The hot honey can be substituted with agave syrup or maple syrup for a vegan alternative, while still maintaining the sweet and spicy flavor profile.
- Add Protein: To create a more complete meal, consider adding roasted chickpeas or grilled chicken to the dish.
- Spice Up the Honey: Experiment with different spices in your hot honey drizzle like cayenne pepper or smoked paprika for additional flavor nuances.
- Make Ahead: You can chop your vegetables ahead of time and store them in the fridge until you’re ready to roast for an even quicker meal prep.
Honey Sriracha BBQ Ribs
Honey Sriracha BBQ Ribs are a tantalizing dish that combines the sweet, rich flavor of honey with the spicy kick of Sriracha sauce, making them the perfect finger-licking treat for summer gatherings, BBQ parties, or family dinners.
This dish is ideal for meat lovers looking to impress their guests or simply indulge in a flavorful meal. With a preparation time of about 15 minutes and a cooking time of 3 hours, these ribs are well worth the wait!
Ingredients:
- 2 racks of baby back ribs
- 1 cup honey
- ½ cup Sriracha sauce
- ½ cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
Cooking Steps:
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Prepare Ribs: Remove the membranes from the back of the ribs and trim any excess fat. Rinse and pat dry with paper towels.
- Make Marinade: In a bowl, mix together honey, Sriracha sauce, apple cider vinegar, soy sauce, minced garlic, smoked paprika, black pepper, and salt until well combined.
- Marinate Ribs: Place the ribs in a baking dish and generously coat them with the marinade, ensuring they are well covered. Let them marinate for at least 30 minutes, or longer if time allows.
- Wrap and Bake: Tightly wrap the marinated ribs in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours or until tender.
- Grill for Finish: Preheat your grill to medium-high heat. Once the ribs are done baking, remove them from the foil and brush them with additional honey Sriracha sauce. Grill for about 5-10 minutes, turning occasionally, until they are caramelized and charred to your liking.
- Serve: Remove the ribs from the grill, let them rest for a few minutes, then slice between the bones and serve with extra sauce on the side.
Variations and Tips:
- Adjust Spiciness: Modify the amount of Sriracha based on your spice tolerance. For a milder flavor, reduce the Sriracha and add more honey.
- Add Flavor: Incorporate other spices into the marinade, such as cumin or cayenne pepper, for an extra flavor dimension.
- Alternative Cooking Methods: If you have a smoker, consider smoking the ribs instead of baking and grilling for a deeper flavor.
- Storage: Any leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Garnish: Top with sesame seeds or sliced green onions before serving for added texture and flavor.
Hot Honey and Lime Chicken Salad
Hot Honey and Lime Chicken Salad is a vibrant and invigorating dish that combines the juiciness of grilled chicken with a zesty lime dressing and a touch of sweetness from hot honey. This salad is perfect for a summer dinner or lunch, delighting those who enjoy a balance of savory and sweet flavors. The preparation time for this dish is about 30 minutes, making it a quick and wholesome option for busy weeknights or casual gatherings.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
- Juice of 2 limes
- 2 tablespoons hot honey
- Fresh cilantro, for garnish
Cooking Steps:
- Prepare the Chicken: Preheat your grill or grill pan over medium-high heat. In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture over the chicken breasts.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
- Make the Dressing: In a small bowl, whisk together lime juice and hot honey until fully combined. Taste and adjust seasoning with more honey or lime juice, if needed.
- Assemble the Salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, avocado slices, and red onion. Drizzle the lime and hot honey dressing over the salad and toss to coat.
- Serve: Slice the grilled chicken and place it on top of the salad. Garnish with fresh cilantro and an extra drizzle of hot honey if desired.
Variations and Tips:
- Add Crunch: Consider adding toasted nuts or seeds, such as walnuts or pumpkin seeds, for added texture.
- Swap Proteins: You can substitute grilled shrimp or tofu for the chicken for a different protein option.
- For a Heartier Meal: Add cooked quinoa or farro to the salad to make it more filling.
- Customize Your Greens: Feel free to mix in other greens like spinach or arugula to tailor the dish to your preference.
- Make it Spicy: If you love heat, add sliced jalapeños or a sprinkle of red pepper flakes to the salad.
Enjoy this colorful Hot Honey and Lime Chicken Salad as a delightful addition to your summer dinner lineup!
Sweet and Spicy Hot Honey Brussels Sprouts
These Sweet and Spicy Hot Honey Brussels Sprouts are a delightful side dish that perfectly combines the earthiness of roasted Brussels sprouts with the sweetness and heat of honey.
This dish is ideal for family dinners, summer cookouts, or as a tasty addition to your holiday spread. With just a preparation time of around 10 minutes and approximately 25 minutes of cooking time, you can whip up this flavorful side dish in no time for about 4 servings.
Ingredients:
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes (adjust for spice preference)
- 1/4 cup hot honey (store-bought or homemade)
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat the Oven: Start by preheating your oven to 425°F (220°C).
- Prepare Brussels Sprouts: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and red pepper flakes. Toss until they are evenly coated.
- Roast the Brussels Sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they’re tender and lightly browned, flipping halfway through to guarantee even cooking.
- Add Hot Honey: Once roasted, remove the Brussels sprouts from the oven and drizzle them with hot honey. For extra flavor, you can also add balsamic vinegar at this stage. Toss to evenly coat the Brussels sprouts with the honey glaze.
- Garnish and Serve: Transfer the Brussels sprouts to a serving dish and sprinkle with fresh chopped parsley for a pop of color and freshness. Serve warm.
Variations and Tips:
- Flavor Boost: For an extra layer of flavor, consider adding some chopped bacon or pancetta to the Brussels sprouts before roasting.
- Honey Options: If you don’t have hot honey, you can mix plain honey with a pinch of cayenne pepper or hot sauce for a similar effect.
- Different Veggies: Feel free to mix in other vegetables like carrots or sweet potatoes for a colorful, mixed-roast dish.
- Make it Vegan: Simply omit the honey or use maple syrup for a vegan alternative.
- Meal Prep: Roasted Brussels sprouts can be made ahead and stored in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Enjoy these Sweet and Spicy Hot Honey Brussels Sprouts as a scrumptious addition to any summer meal!
Hot Honey Marinated Grilled Peaches
Hot Honey Marinated Grilled Peaches are a delightful and easy summer dessert that combines the sweetness of ripe peaches with a touch of heat from hot honey. Perfect for outdoor gatherings, barbecues, or even a cozy dinner at home, this dish takes just about 20 minutes to prepare.
The warm, juicy peaches can be served on their own or alongside a scoop of vanilla ice cream for an indulgent treat that is sure to impress.
Ingredients:
- 4 ripe peaches, halved and pitted
- 1/4 cup hot honey
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- Pinch of sea salt
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- In a small bowl, whisk together hot honey, olive oil, lemon juice, and a pinch of sea salt until well-combined.
- Place the peach halves in a shallow dish and pour the hot honey marinade over them, making sure to coat each peach thoroughly. Allow the peaches to marinate for 10-15 minutes.
- Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Once the grill is hot, place the marinated peach halves cut-side down on the grill. Grill for about 4-5 minutes, or until caramelized and grill marks appear.
- Carefully flip the peaches and grill for an additional 3-4 minutes, until they are soft and warmed through.
- Remove the peaches from the grill and transfer to serving plates. Drizzle with any remaining hot honey marinade and garnish with fresh mint leaves if desired. Serve warm.
Variations and Tips:
- For a delightful twist, try adding a sprinkle of cinnamon or nutmeg to the marinade for extra flavor.
- Serve the grilled peaches atop vanilla ice cream, yogurt, or with a dollop of whipped cream for a delicious dessert.
- If you like, substitute peaches with other fruits like nectarines, plums, or even pineapple for a different taste experience.
- If you do not have hot honey, you can make your own by mixing regular honey with a dash of cayenne pepper or any hot sauce of your choice.
- Make sure to choose peaches that are ripe but still firm for ideal grilling results.
Honey-Chipotle Steak Fajitas
Honey-Chipotle Steak Fajitas are a vibrant and flavorful dish that combines tender, marinated steak with sautéed peppers and onions, all drizzled with a honey-chipotle sauce for a sweet and spicy kick.
This dish is ideal for a summer dinner party or a weeknight family meal, bringing a taste of the grill indoors. With a preparation time of about 30 minutes, it’s perfect for those looking to impress guests or simply enjoy a hearty meal without spending hours in the kitchen.
Ingredients:
- 1 pound flank or skirt steak
- 2 tablespoons honey
- 1 tablespoon chipotle chili powder
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 bell pepper (any color), sliced
- 1 medium onion, sliced
- 8 small flour or corn tortillas
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
Cooking Instructions:
- In a small bowl, whisk together the honey, chipotle chili powder, olive oil, garlic powder, cumin, salt, and pepper to create the marinade.
- Place the flank or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it. Verify the steak is evenly coated, then seal the bag or cover the dish. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
- Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard any excess marinade.
- Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Once cooked, remove from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
- While the steak is resting, heat a skillet over medium heat and add sliced bell pepper and onion. Sauté for about 5-7 minutes, until the peppers are tender and slightly charred.
- Warm the tortillas, either in a microwave or on the grill for a few seconds until pliable.
- To serve, place a few strips of steak on each tortilla, add the sautéed peppers and onions, and drizzle with any remaining honey-chipotle sauce if desired. Garnish with fresh cilantro and serve with lime wedges.
Variations and Tips:
- For a vegetarian option, substitute the steak with portobello mushrooms or tofu, and adjust the cooking time accordingly.
- Feel free to mix and match vegetables; zucchini, mushrooms, or corn can be delicious additions.
- Serve with a side of guacamole, salsa, or sour cream for extra flavor.
- The marinade can be doubled and used as a dipping sauce for extra zest.
- Consider adding a touch of fresh diced jalapeños for additional heat.
Hot Honey Glazed Carrots
Hot Honey Glazed Carrots are a delightful and vibrant dish that adds a sweet and savory touch to any summer dinner. This side dish is perfect for families, dinner parties, or backyard barbecues, bringing an invigorating burst of flavor that complements various main courses.
With a preparation time of just 15 minutes and a cooking time of 20 minutes, this recipe is quick and easy, yet impressive enough to wow your guests.
Ingredients:
- 1 pound of baby carrots (or sliced regular carrots)
- 2 tablespoons olive oil
- 1/4 cup honey
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the baby carrots with olive oil, honey, red pepper flakes, salt, and pepper. Toss them together until the carrots are well coated.
- Spread the glazed carrots evenly on a baking sheet lined with parchment paper.
- Roast the carrots in the preheated oven for about 20 minutes, stirring halfway through. They should be tender and caramelized when done.
- Remove the carrots from the oven and let them cool slightly. Transfer to a serving dish and garnish with fresh parsley or cilantro if desired.
Variations & Tips:
- For a more citrusy flavor, add the zest of one lemon or orange to the honey glaze before tossing the carrots.
- You can also experiment with different types of honey, like clover or wildflower, to find the flavor profile you prefer.
- For an added crunch, mix in some toasted nuts such as walnuts or pecans before serving.
- To make this dish a bit heartier, try adding a sprinkle of feta cheese or goat cheese on top.
- If you don’t have an oven, you can sauté the carrots in a skillet over medium heat until tender, adding the honey mixture toward the end for a quick glaze.
Chile-Lime Hot Honey Corn on the Cob
This Chile-Lime Hot Honey Corn on the Cob is a vibrant and zesty summer dish that makes the perfect side for barbecues, picnics, or any outdoor gathering. The combination of sweet honey, spicy chili, and tangy lime adds a fiesta of flavors to fresh corn, making it an appealing choice for those who love bold tastes.
This recipe takes about 15-20 minutes to prepare, ensuring you can whip it up quickly to delight your family and friends.
Ingredients:
- 4 ears of fresh corn, husked
- 1/4 cup hot honey (store-bought or homemade)
- 1 tablespoon chili powder
- 1 lime, zested and juiced
- 2 tablespoons unsalted butter, melted
- Sea salt, to taste
- Fresh cilantro or parsley, for garnish (optional)
- Lime wedges, for serving
Cooking Steps:
- Boil or Grill the Corn: If you are boiling, bring a large pot of salted water to a boil. Place the husked corn in the pot and cook for about 7-10 minutes until tender. Alternatively, you can grill the corn over medium-high heat for approximately 10-12 minutes, turning occasionally, until slightly charred and cooked through.
- Prepare the Honey Mixture: In a small bowl, combine the hot honey, chili powder, lime zest, and melted butter. Mix well until fully incorporated to create a spicy-sweet glaze.
- Coat the Corn: Once the corn is cooked, remove it from the heat. Brush the honey-chili mixture generously over the corn on all sides. Make sure to coat evenly for the best flavor.
- Season and Serve: Sprinkle sea salt over the corn to taste. If desired, garnish with fresh cilantro or parsley for a pop of color. Serve with lime wedges for an extra squeeze of citrus right before eating.
Variations and Tips:
- Grilled Variation: For a smoky flavor, try grilling the corn after coating with the hot honey mixture, allowing the glaze to caramelize slightly.
- Spice Level: Adjust the amount of chili powder according to your spice preference—use smoked paprika for a milder flavor or cayenne pepper for extra heat.
- Honey Substitution: If you can’t find hot honey, you can make your own by mixing regular honey with a couple of dashes of hot sauce or adding finely chopped fresh chili to honey and letting it infuse.
- Extra Toppings: Experiment with toppings like crumbled cheese (queso fresco or feta), extra lime zest, or a sprinkle of chili flakes for additional flavor profiles.
Enjoy this delightful treat and elevate your summer dinners with the bold and exciting flavors of Chile-Lime Hot Honey Corn on the Cob!
Hot Honey Garlic Shrimp Pasta
Hot Honey Garlic Shrimp Pasta is a delightful summer dinner perfect for seafood lovers and those who enjoy a bit of heat in their meals.
This dish beautifully combines succulent shrimp with a spicy, sweet honey garlic sauce, all tossed with al dente pasta. It serves as an impressive yet easy weeknight recipe, taking approximately 30 minutes from start to finish.
Ideal for families, dinner guests, or a cozy date night at home, this dish is sure to please.
Ingredients:
- 8 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Sauté Shrimp: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
- Add Shrimp: Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Make the Sauce: Lower the heat and stir in the honey, soy sauce, and lemon juice. Mix until combined.
- Combine: Add the drained pasta to the skillet. Toss to coat the spaghetti and shrimp in the sauce, using a little reserved pasta water if the mixture seems dry.
- Serve: Plate the pasta and shrimp, garnishing with chopped parsley and serving with lemon wedges on the side.
Variations & Tips:
- Vegetable Addition: Add spinach, bell peppers, or broccoli for extra color and nutrition.
- Protein: This recipe can also work well with chicken or tofu if shrimp isn’t available.
- Pasta Choices: Feel free to substitute the pasta type, such as penne or fusilli, depending on your preference.
- Make it Creamy: Stir in a splash of heavy cream or a dollop of cream cheese when mixing in the pasta for a rich variation.
- Adjust the Heat: Modify the amount of red pepper flakes to suit your spice tolerance, or add in a dash of hot sauce for extra flavor.
Enjoy your Hot Honey Garlic Shrimp Pasta for a delicious summer meal that’s quick and easy to prepare!
Sweet Heat Caprese Salad
The Sweet Heat Caprese Salad is a delightful twist on the classic Italian dish, combining the freshness of ripe tomatoes and creamy mozzarella with the unexpected kick of spicy honey. This vibrant salad is perfect for summer dinners, barbecues, or as a lighter option for a crowd.
With a prep time of just 15 minutes, this dish is not only quick to make but also packed with flavor, making it ideal for health-conscious eaters or anyone looking to impress their guests with a creative, gourmet salad.
Ingredients:
- 4 ripe heirloom tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- 1 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons spicy honey (adjust based on heat preference)
- Salt and freshly ground black pepper to taste
Cooking Steps:
- Arrange the Salad: On a large serving platter, alternate layers of sliced heirloom tomatoes and mozzarella cheese, slightly overlapping them to create a beautiful display.
- Add Basil: Tuck fresh basil leaves between the layers of tomato and mozzarella for added flavor and color.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and spicy honey until well combined.
- Drizzle and Season: Generously drizzle the dressing over the salad, ensuring all the tomatoes and cheese receive a nice coating. Sprinkle with salt and freshly ground black pepper to taste.
- Serve: Allow the salad to rest for about 5 minutes before serving to let the flavors meld, then enjoy!
Variations and Tips:
- Cheese Choices: Feel free to substitute fresh burrata or any soft cheese for a creamier texture.
- Add Crunch: Toss in some toasted pine nuts or walnuts for an added crunch and nutty flavor.
- Herb Blend: Experiment with other herbs like mint or cilantro for a different taste profile.
- Spicy Honey Substitute: If spicy honey isn’t available, you can make a quick substitute by mixing regular honey with a dash of hot sauce to taste.
- Serve Chilled: This salad serves well chilled, making it a revitalizing choice on particularly hot summer days. Store leftovers in the refrigerator for up to a day for the best taste.
Hot Honey Roasted Chicken Thighs
Hot Honey Roasted Chicken Thighs is a delightful dish that combines the savory flavors of roasted chicken with the sweet heat of hot honey, making it a perfect meal for family dinners or casual summer gatherings.
This aromatic dish is ideal for those who love a bit of spice in their meals and want a quick yet impressive option to serve. With a preparation time of approximately 15 minutes and a cooking time of around 40 minutes, you can have this mouth-watering dish on your table in less than an hour.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ cup hot honey (or regular honey with a pinch of red pepper flakes)
- Fresh herbs (such as thyme or parsley) for garnish
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Rinse the chicken thighs under cold water and pat them dry with paper towels.
- In a large bowl, mix together the olive oil, salt, black pepper, garlic powder, and smoked paprika to create a seasoning blend.
- Add the chicken thighs to the bowl and toss them in the seasoning mix until evenly coated.
- Place the seasoned chicken thighs skin-side up on a baking sheet lined with parchment paper.
- Drizzle hot honey over the chicken thighs, ensuring each piece gets a generous amount.
- Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. Drizzle with additional hot honey if desired, and garnish with fresh herbs before serving.
Variations and Tips:
- For a twist, try marinating the chicken thighs in the seasoning mix and hot honey for a few hours before baking to enhance the flavors.
- To add more veggies to the dish, surround the chicken with chopped seasonal vegetables such as zucchini, bell peppers, or carrots on the baking sheet.
- If you prefer a milder flavor, substitute regular honey for hot honey or use a mix that suits your heat tolerance.
- Pair the chicken with a side of creamy coleslaw, grilled corn on the cob, or a light summer salad for a complete meal.
Enjoy your Hot Honey Roasted Chicken Thighs as a flavorful centerpiece for your summer dinner!
Spicy Honey Lemon Vinaigrette on Mixed Greens
This delightful dish is a revitalizing and zesty salad that features mixed greens drizzled with a homemade spicy honey lemon vinaigrette. It’s perfect for summer dinners, picnics, or light lunches, making it an ideal choice for health-conscious eaters and anyone looking to enjoy the vibrant flavors of the season.
The preparation time is just about 10 minutes, making this a quick and easy option for busy weeknights.
Ingredients:
- 4 cups mixed greens (such as arugula, spinach, and romaine)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes (adjust for heat preference)
- Salt and pepper to taste
- Optional toppings: sliced cucumbers, cherry tomatoes, nuts, or seeds
Instructions:
- In a small bowl, whisk together the honey, fresh lemon juice, and Dijon mustard until well combined.
- Slowly drizzle in the extra-virgin olive oil, whisking continuously to emulsify the dressing into a smooth mixture.
- Add the red pepper flakes, salt, and pepper to taste, adjusting the seasoning as needed.
- In a large salad bowl, place the mixed greens and drizzle the spicy honey lemon vinaigrette over them. Toss gently to coat the greens evenly with the dressing.
- If you’d like, add any optional toppings such as sliced cucumbers, cherry tomatoes, nuts, or seeds for added texture and flavor.
- Serve immediately, or let it chill for a few minutes in the refrigerator to enhance the flavors.
Variations and Tips:
- For an added protein boost, consider topping the salad with grilled chicken, shrimp, or chickpeas.
- Feel free to swap in different greens or add seasonal vegetables like bell peppers or radishes to the mix.
- If you prefer a creamier dressing, add a tablespoon of Greek yogurt to the vinaigrette mixture.
- Adjust the level of sweetness and spiciness according to your palate by varying the amounts of honey and red pepper flakes.