Grilled Honey Barbecue Chicken
A perfectly grilled, juicy chicken breast is a thing of beauty – and once you have mastered this take-it-slow technique, chicken success on the grill will be guaranteed, every time! Don’t be afraid of the lightly spiced paste, I was worried my children wouldn’t go for it. But slathered in the sweet honey glaze? They gobbled dinner right up!
Honey Barbecue Chicken
Author:
Serves: 6
Consider making a double batch of the spice paste and honey glaze. With dinner insurance in the fridge, you are just a step away from a savory dinner – simply brush some on grilled or seared meat, pork, fish or shrimp. The flavor is incredible. Happy cooking!
Ingredients
- 1/2 cup Olive oil
- 1 tbsp Honey mustard
- 2 tsp Garlic, minced
- 1 tsp Paprika (preferably sweet paprika)
- 1 tsp Brown sugar, light
- 1 tsp Oregano, dried
- 1 tsp Kosher salt
- 1 tsp Chipotle chili powder (optional)
- 4 – 4 1/2 lbs of Chicken breasts, skinless and boneless, trimmed
- 3/4 cup Honey
- 2 tbsp Soy sauce, low-sodium
- 2 tbsp Ketchup
- 2 tsp Dijon mustard
- 2 tsp Apple cider vinegar
- 1 tsp Sriracha (optional)
Instructions
- In a small bowl mix together the olive oil, honey mustard, garlic, paprika, brown sugar, oregano, Kosher salt and chipotle chili powder (if using).
- Spread spice paste all over the chicken breasts and store them in a large ziploc bag. Marinate in the fridge for at least 1 hour or up to overnight. Let come to room temperature for 30 minutes before grilling.
- In the meantime, in a second small bowl, whisk honey, soy sauce, ketchup, Dijon mustard, apple cider vinegar and Sriracha (if using). Set aside and reserve 1/2 cup to serve with dinner.
- Spray the grill with canola spray and heat to high. Close grill top and allow the grill to heat to 350 – 400 degrees.
- Once grill is heated, turn the burners to low, place the chicken on the grill, preferably on a slant for the grilling marks.
- Grill chicken for 5 minutes and then flip to the other side.
- Once the chicken has cooked for 10 minutes, brush with glaze and then flip for an additional 5 minutes. From this point forward, brush with glaze every time the chicken is flipped.
- Once that time is up, flip and cook for an additional 5 minutes. At this point the chicken might be finished, or need an additional 5 -10 minutes of cooking time.
- You should pull the chicken when the internal temperature reaches 160 degrees, while resting, the chicken will continue to cook an additional 5 degrees (chicken is ready to eat when the internal temperature is 165 degrees).
- Once chicken is finished cooking, allow the chicken to rest 5-10 minutes before slicing.
- Serve with reserved sauce on the side.
You May Also Like
