Honey Chipotle Chicken Meat balls with Glenlivet Carribean Reserve
Meat balls, who doesn’t love them and their versatility? Often times, when we have people over, one of my go to recipes is a copycat of Honey Chipotle Chicken Crispers from Chili’s Bar and Grill. Such breading and frying is not a viable way for me to eat at the moment, as I am on a weight loss journey, but, that is another post for another day.
I had to find at least a somewhat more healthy way of enjoying the flavors. But then….I got creative with it, using a scotch I very much enjoy. This Glenlivet is aged in Rum Barrels, so it has very subtle rum like undertones. (Excuse me, I am not professional taster or profiler, so my notes on the scotch may not be as technical as they could be.) This flavor from the scotch is not overpowering here, it just adds another dimension to the flavors within this recipe. I find that it pairs well with that Chipotle flavor.
The oat flour is a substitute for the usual bread crumbs. This is healthier because it is high in fiber and healthy carbohydrates. See more information on why oat flour is good for you here. I wouldn’t skip it, it gives the ground chicken a little more form, as well as helping beautifully brown the meatballs.
You don’t want to form the meat balls by rolling them in the palm of your hand.The meat is rather sticky for a lack of better terminology. You want to use the tips of your fingers to gently form meat balls. Make sure the pan is oiled and hot before adding the meat balls.
One last tip, invest in a digital instant thermometer. You can make sure the internal temperature of your meat is always ready to serve without cutting into a meatball to look.
If you enjoy my recipes, you ought to check out my broccoli cheese soup. After all, Autumn is on its way. Cool evenings will be upon us. Remember, if you try my recipe, please leave a review in the comments!
Glenlivet Caribbean Reserve Honey Chipotle Chicken Meatballs
- mixing bowl
- non stick skillet
- sauce pan
For the Sauce
- 3/4 cup honey
- 1 ½ tbsp chipotle chili pepper ground
- 2 tbsp Glenlivet Caribbean Reserve Scotch
- 1 tsp garlic powder
- 1 ½ tsp chili powder
- pinch sea salt finely ground
- ¼ tsp white pepper ground (you can use black if necessary)
- 1 tsp apple cider vinegar
For the Chicken
- 1 pound ground chicken The leaner it is, the healthier
- ¼ cup oat flour
- ¼ tsp sea salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp chipotle chili pepper powder
- 2 tbsp olive oil
- To a saucepan, add the honey, chipotle chili pepper powder, garlic powder, chili powder, sea salt, apple cider vinegar, and white pepper.
- Cook on medium-high heat, to a slow simmer. Stir often.
- After 7 minutes, add the Glenlivet and stir.
- Remove from heat after 10 minutes. Hint: It may look thin, but you can do the frozen spoon test to see if the thickness is to your liking.
- To a bowl, add ground chicken, oat flour, sea salt, ground black pepper, garlic powder, onion powder, and olive oil. Mix well. (Get in there and get your hands dirty!)
- Form into a balls, using your fingertips as rolling the meat in between your palms will stick to your hands. While doing this heat a non-stick skillet over medium-high heat, adding the olive oil
- Once the pan is hot, add meatballs. Allow them too cook until the internal temperature is 165°F, the outsides should be golden brown.
- Let the sauce cool and thicken some before adding the meatballs.