Main Courses

Grilled Honey Chicken

Name: Grilled Honey Chicken
Ingredients: 2 Tbs. (30 ml) olive oil; 2-1/2 tsp (10-2.5 ml). kosher salt; 1 tsp. (5 ml) chili powder; 1 tsp. (5 ml) sweet paprika, preferably Hungarian; 1 tsp. (5 ml) light brown sugar; 1 tsp. (5 ml) chopped fresh oregano, I used 1/2 teaspoon (2.5 ml) dried.; 3/4 tsp. (4 ml) freshly ground black pepper; 1/4 tsp. (1 ml) chipotle chile powder; 1 clove garlic, minced; 1 whole chicken, butterflied, patted dry or 4 legs and 4 thighs.; 1/4 cup (60 ml) honey; 1 Tbs. (15 ml) soy sauce; 1 Tbs. (15 ml) ketchup; 2 tsp. (10 ml) Dijon mustard; 2 tsp. (10 ml) Worcestershire sauce; 1 tsp. (5 ml) vinegar; 1/2 to 1 tsp (2.5-5 ml). Asian chile paste, like Sriracha

chicken garlic grilled honey main-course

Very good! I used thighs and broiled in the oven, I will make this again in the summer on the BBQ. Be sure to use the glaze.

It is rubbed with a easy and fabulous spice paste and then basted with a tangy honey glaze, I am sure on the grill it would give this a double dose of flavour, and easy to double for a summer BBQ.

The glaze used here is also available as a standalone recipe: Honey Barbecue Glaze.

The rub used here is also available as a standalone recipe: Smoky Spice Rub (for Chicken).

Ingredients

2 Tbs. (30 ml) olive oil
2-1/2 tsp (10-2.5 ml). kosher salt
1 tsp. (5 ml) chili powder
1 tsp. (5 ml) sweet paprika, preferably Hungarian
1 tsp. (5 ml) light brown sugar
1 tsp. (5 ml) chopped fresh oregano, I used 1/2 teaspoon (2.5 ml) dried.
3/4 tsp. (4 ml) freshly ground black pepper
1/4 tsp. (1 ml) chipotle chile powder
1 clove garlic, minced
1 whole chicken, butterflied, patted dry or 4 legs and 4 thighs.
1/4 cup (60 ml) honey
1 Tbs. (15 ml) soy sauce
1 Tbs. (15 ml) ketchup
2 tsp. (10 ml) Dijon mustard
2 tsp. (10 ml) Worcestershire sauce
1 tsp. (5 ml) vinegar
1/2 to 1 tsp (2.5-5 ml). Asian chile paste, like Sriracha

Method

In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, oregano, black pepper, chipotle powder, and garlic.
Rub the mixture all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours, or let sit at room temperature for 30 minutes.
Set aside 1/4 cup (60 ml) of the honey glaze for drizzling over the cooked chicken.
Heat all burners of a gas grill to medium low. Brush the grill grates with a stiff wire brush, then wipe with a lightly oiled wad of paper towels.
Set the chicken skin side down on the grill, cover, and cook until it is nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage, and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.
Spoon a teaspoon of glaze on each piece. Turn the chicken and glaze again, and don't forget to save 1/4 cup (60 ml) of glaze for drizzling over the cooked chicken.
To make the glaze, mix all the glaze ingredients in a small bowl. Set aside 1/4 cup (60 ml) of the glaze for drizzling over the cooked chicken.

Originally from blimacake.com.