Honey Barbecued Chicken

This chicken was fabulous, baste the glaze on the chicken 5 minutes before it is done, the honey in the glaze will burn quickly.

we ate it all before I remember to take a picture :))

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 thyme
• 3/4 tsp. (4 ml) freshly ground black pepper
• 1/4 tsp. (1 ml) chipotle chile powder
• 1 clove garlic, minced
• 4-lb. (1.81 kg) chicken, butterflied, patted dry ( I used 8 bone in chicken thighs)
• 1 recipe Honey Glaze
• 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) cider vinegar
• 1/2 to 1 tsp (2.5-5 ml). Asian chile paste, like Sriracha

Method

1. To make the rub, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic in a small bowl. Rub it all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours, or let it sit at room temperature for 30 minutes.
2. 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.
3. The source post ends here; the following cooking steps are reconstructed from the published original (Fine Cooking, via Use Real Butter). See the in-page Source reference. Prepare a grill for two-zone cooking: brush the grates clean, oil them lightly, and heat the closed grill to about 450°F (230°C).
4. Place the chicken skin-side down over the hotter zone, close the lid, and cook until browned and the chicken releases easily from the grates, 5 to 10 minutes. Adjust the burners to maintain about 350°F (175°C).
5. Move the chicken skin-side up to the cooler zone. Brush with some of the glaze, close the lid, and continue cooking, glazing every 5 minutes, until a thermometer reads 165°F (75°C) in the thickest part of the meat (not touching bone), about 25 to 30 minutes.
6. Let rest for 5 minutes, then serve with the reserved glaze.

Source reference

Curation note (AI-assisted reconstruction): this recipe is archived from blimacake.com and kept as its own version. The source post gave the spice rub and the Honey Glaze but truncated before the grilling method. During curation an AI web search located the recipe’s published original, “Honey Barbecued Chicken” (Fine Cooking, as published on Use Real Butter), and the missing cooking steps were reconstructed from it: two-zone grilling at about 450°F, then about 350°F while glazing every 5 minutes until the chicken reaches 165°F, with a 5-minute rest. The reconstructed steps are labeled as such in the method; the rub and glaze are unchanged.