Spicy Honey Mustard Chicken Kabobs

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Spicy Honey Mustard Chicken Kabobs

Ingredients (4 to 8 servings)


  1. Have the grill ready or pre-heat the oven to broil
  2. Cut the chicken into large 1 inch cubes.
  3. In a large bowl, combine all ingredients.
  4. Skew and press down the meat onto skewers
  5. Place on grill.
  6. Rotate every 5 to 7 minutes.
  7. Baste with honey mustard sauce.
Spicy All-Purpose Blend.  Click image for details.

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Spicy Garam Masala Blend

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I wanted to an aromatic spicy blend, so I used my Spicy Garam Masala blend.  Check it out at my store: No salt, no sugar... no bull just pure spices.

Click on Image to Visit Store

So simple to prep and done in less than an hour.

Haitian Seasoning Blend

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When adding spices to your dishes, it just makes it more fun.  Especially when you want to eat healthier.  Cut back on the salt and add more spices to your dishes.

Haitian Seasoning Blend.  Click image for details. 

Chicken and Rice Puerto Rican Style

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Found this recipe on Pinterest: One Pot Puerto Rican Chicken and Rice

Made a mojo marinade to marinate the chicken for at least 4 hours. 

Place drumettes in a medium pan on high heat.

Browned the drumettes. 

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Sauted the vegetables. 

Prepared the rice mixture 

In my baking dish, poured the rice mixture, placed the seared chicken and poured the chicken broth. 


Meal prep done.

Into the freezer.

I would like to make healthier versions of these meals.  But before I do, I must cook the original recipe, taste the authentic flavors to apply it to the new recipe.  So, there is a possible chance I will do this recipe again with chicken breast, and Bulgar wheat.  

Asian Sticky Drumettes

Winner Winner Chicken Dinner!  Yummy and Fast. 
Salt and Peppered Chicken and Broiled.

Made some Jasmine Rice. 
The Sauce was magic.  After the chicken was cooked, the sauce was simmered, brought to a boil then added cornstarch.

Took the chicken out of the oven, placed in a metal bowl and poured the sauce over the drumettes. 

I let it sit for a while, about 5 minutes to allow the chicken to absorb the sauce. 

Plated the dish with the hot rice on the bottom, chicken placed with a pair of tongs, drizzled the sauce, then garnished with sliced scallions.  Note: You have to use tongs and  and a spoon to drizzle, so that you can avoid putting too much of the strings of ginger and clumps of garlic cloves into your dish. 
Isn't it beautiful? lol

Up-close and Personal!

Asian Sticky Drumettes Sauce

Ingredients (Servings: 2)

  • 10 drumettes
  • Salt and Pepper
  • 2 cups cooked Jasmine Rice
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp Thai chili powder
  • 2 tbsp ginger (* I use Pickled Ginger Strips- look below for details)
  • 5 cloves of garlic and 1/2 tbsp of it's oil (I preserve my garlic in oil. Please read about botulism before attempting to store your garlic in oil)
  • 2 tbsp rice vinegar
  • sliced scallions (separate white from the green)
  • 1/2 tbsp cornstarch


  1. In a medium mixing bowl: combine drumettes, salt and pepper. 
  2. You can make your rice during this time to come out at the same time as the chicken.
  3. Preheat the oven to Broil with rack inside. 
  4. On a heated and oil sprayed rack: add chicken.
  5. Cook for 8 to 10 minutes or until done.
  6. Remove chicken and place in medium  mixing bowl (cleaned and preferably metal)
  7. In a small pot: combine the soy sauce, brown sugar, chili powder, ginger, garlic rice vinegar and the white part of the scallions.
  8. Simmer for 5 minutes.
  9. Mix cornstarch with water (2 tbsp of water)
  10. Bring sauce to a boil by increasing the heat.
  11. Once the sauce is boiling add the cornstarch.
  12. Remove from heat.
  13. Pour sauce onto chicken.
  14. Let it sit for 5 minutes.
  15. Then plate the dish (please look at step by step pictures for plating tips) and garnish with the green part of the scallions. 

*Pickled Ginger Strips are sold in Asian markets.  They are ginger cut into julienne (matchsticks) that preserved in water and citric acid.  It taste like ginger in fresh water, NOT Japanese picked ginger for sushi. 

Mojo Pork with Black Beans and Rice

Yum Yum Yummy!  This Cuban Mojo Pork Recipe from The Food Charlatan  was delicious!

I used a pork loin instead.  I might try pork shoulder next time, just had a hard time finding a smaller size, since I'm making the meal for one...me! for meal preps. 

I used my handy small blender to blend the marinade. 

Ready to marinate!

I put the marinade, used limes and pork inside a sealed bag.  I marinaded the loin over night to cook it the next morning. 

Ready for the Rack!

Made my own rack!  lol...an oversized sauteuse pan and cake rack. 

You know...I can't believe I didn't take a pic of the Loin when it was done! OMG!  But I'm actually going to make it again this week cause I loved it so I'll make sure I take that pic and add it to this post.  And don't forget to check my GoRedChef Instagram for the post. 

Portioned for the Freezer.  I honestly love this way of meal planning.  It helps out during the busy week, when I don't have time to cook or grocery shop.  I cook 4 full recipes that last up to two weeks or even more. 

Once frozen meal...can you believe it?  served with my mason jar avocado salsa. 

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