Kody O'Bear & Company

Adventures for Kids for All Ages

Caribbean Honey-Spiced Chicken with Mango

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  • 1/4 cup – honey
  • 1/4 cup – fresh lemon juice
  • 2 teaspoons – freshly grated lemon peel
  • 1 – ripe mango, peeled and diced
  • 1 small – onion, peeled and quartered
  • 2 – fresh jalapeno peppers, halved and seeded
  • 2 teaspoons – paprika
  • 2 teaspoons – vegetable oil
  • 1-1/2 teaspoons – garlic salt
  • 1/2 teaspoon – ground cinnamon
  • 1/2 teaspoon – freshly ground black pepper
  • 1/2 teaspoon – ground allspice
  • 4 – boneless, skinless chicken breast halves
  • 1 Tablespoon – vegetable oil

Directions

In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in a food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

Awesome Applesauce

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Prep time: 10 minutes

Ingredients:

  • 2 small red apples
  • 2 tbsp. lemon juice
  • 2 tsp. sugar
  • 2 pinches of cinnamon

Utensils:

  • knife (you’ll need help from your adult assistant)
  • blender or food processor
  • measuring spoons
  • serving bowls

Directions:

  1. Peel the apples and cut them into small pieces. Throw out the core.
  2. Place cut apples in water and cook till soft.
  3. Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth.
  4. Pour the mixture into two small bowls and stir in the sugar and cinnamon.
  5. Enjoy your awesome applesauce!

Serves: 2

Serving size: 1 bowl (half the recipe)

Honey-Sriracha Grilled Chicken Thighs

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  • 6) Tbsp. Sriracha sauce
  • 2) Tbsp. Honey
  • 8) bone-in chicken thighs, skinned
  • 2) Tbsp. Fresh lime juice
  • 2) Tbsp. Chopped fresh cilantro
  1. Whisk together 2 Tbsp. Of the sriracha sauce and honey; set aside. Place chicken in a resealable plastic bag; add remaining sriracha sauce and lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.
  2. Grill chicken on greased rack of a covered gas or charcoal grill directly over medium heat 30 to 35 minutes or until done. (170F), turning 3or 4 times.
  3. Transfer chicken to a platter; brush with sriracha honey mixture. Cover; let stand 5 minutes. Top with cilantro. Makes 4 servings.