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Bee Raw

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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
Washington Buckwheat
New York Aster
Florida Orange Blossom
Maine Wild Raspberry
Colorado Star Thistle
North Carolina Sourwood
New York Basswood
California Wild Black Sage
Colorado Sweet Yellow Clover
Georgia Holly Blossom
Georgia Tupelo
Oregon Maple Blossom
Oregon Meadowfoam

Spicy Orange Blossom Honey BBQ Chicken

Recipes >

Heat and sweet marry nicely in this Emeril Lagasse-inspired meal that’s perfect whether your indoors or out, grilled or pan fried.

Serves 6 to 8


  • 1 cup soy sauce
  • 3/4 cup finely chopped yellow onions
  • 1/3 cup rice wine vinegar
  • 1/4 cup Orange Blossom Honey
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons Sriracha (hot red pepper chili paste)
  • 2 tablespoons white sesame seeds
  • 2 tablespoons chopped fresh gingerroot
  • 2 tablespoons minced garlic
  • 2 tablespoons sesame oil
  • 12 skin-on chicken thighs (about 3 1/2 pounds), and/or bone in breast split in two
  • Honey Apple-Cabbage Slaw


  1. In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, Sriracha sesame seeds, ginger, garlic and sesame oil, and stir well to combine.
  2. Place the chicken in a large plastic bag or baking dish and cover with the marinade.
  3. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.
  4. Preheat the grill to medium-low or about 325 F
  5. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and grill the chicken, skin-side up, until brown, about 12-15 minutes.
  6. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil.
  7. Lower the heat to medium and simmer until slightly thick, about 10-15 minutes.
  8. Turn the chicken, and grill until the skin is browned and crispy, about 8-10 minutes, Lower grill to low or 325 F
  9. Turn back over skin side up, and cook covered for another 8-10 min until cooked through, brushing occasionally with the marinade
  10. Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with Sage Honey Apple-Cabbage Slaw.



Spicy Orange Blossom Honey BBQ Chicken