Full Recipe
Author
Alex Guarnaschelli | 2025-04-25
Description
I can't imagine these flavors complementing another kind of meat as well as chicken. I am the queen of substitutions for recipes. If you're like me, you're standing at your kitchen counter wondering if you can substitute sherry vinegar for the dry sherry and grainy mustard for the Dijon and so on. The answer is no. Make it like the recipe says the first time, and then tinker with it to your personal tastes. The honey and garlic come at the end after the marinade has worked its magic. I also love using the marinade for the sauce so that no food gets wasted. Make sure you FULLY boil the marinade on HIGH heat before using it for the sauce. Like it pretty spicy? Use hot honey instead and add slices of fresh jalapeño or Fresno chile when serving.
