Honey is a delicious complement to juicy meat cooked to perfection. Marinate chunks of chicken for grilling, or roast a whole leg of lamb with fall vegetables for a special occasion. Ahh – the sweet life.

Buttermilk Honey Chicken Kabobs

recipe from Southern Living


  • 1/4 cup hot sauce
  • 1/4 cup tomato paste
  • 3 tablespoons honey
  • 1 cup buttermilk
  • 1/2 small sweet onion, grated
  • 6 garlic cloves, minced
  • 1 tablespoon cracked black pepper
  • 2 1/4 teaspoons salt, divided
  • 3 pounds skinned and boned chicken thighs, trimmed and cut into 2-inch chunks
  • 10 (6-inch) wooden or metal skewers
  • Vegetable oil for coating the grill grate
  • Grilled lemon halves


  1. Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
  2. Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
  3. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
  4. Coat cold cooking grate of grill with vegetable oil, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
  5. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves. Makes 6-8 servings.

Honey Vinegar Leg of Lamb with Fennel & Carrots

recipe from Dawn Perry for Bon Appetit


  • 2 garlic cloves, chopped
  • 1 cup fresh flat-leaf parsley leaves
  • 1 tablespoon fennel seeds, crushed
  • 1/2 cup fennel fronds plus more for serving
  • 1/2 cup olive oil, divided
  • Salt, freshly ground pepper
  • 1 7–9 lb. bone-in leg of lamb, tied
  • 1/2 cup red wine vinegar
  • 1/3 cup honey (try Wildflower’s Rosemary infused honey)
  • 4 fennel bulbs, sliced 1/2″ thick
  • 16 small carrots (about 2 pounds), unpeeled, halved lengthwise if large


  1. Pulse garlic, parsley, fennel seeds, and 1/2 cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add 1/4 cup oil and process until smooth; season generously with salt and pepper (mixture should taste quite salty as this is the only seasoning meat will get). Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
  2. Let lamb sit at room temperature 1 hour. Bring vinegar and honey to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 8–10 minutes. Set glaze aside.
  3. Place racks in lower third and middle of oven and preheat to 325°F. Toss fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.
  4. Roast vegetables on baking sheet on lower rack and lamb on middle rack until an instant-read thermometer inserted into the thickest part of lamb registers 100°F, about 1 hour.
  5. Increase oven to 450°F, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 20–25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140°F for medium-rare while lamb is resting).
  6. Continue to roast vegetables, tossing occasionally, until golden and tender, 20–25 minutes longer.
  7. Serve lamb with vegetables, topped with fennel fronds. Makes 12 servings.

DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.