Chicken,  Dinner,  Flavors,  Grilling,  Proteins,  Recipes,  Southern

Grilled Honey Barbecue Chicken

May 23, 2017

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: Kate Wagner
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
  1. In a small bowl mix together the olive oil, honey mustard, garlic, paprika, brown sugar, oregano, Kosher salt and chipotle chili powder (if using).
  2. 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.
  3. 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.
  4. Spray the grill with canola spray and heat to high. Close grill top and allow the grill to heat to 350 – 400 degrees.
  5. Once grill is heated, turn the burners to low, place the chicken on the grill, preferably on a slant for the grilling marks.
  6. Grill chicken for 5 minutes and then flip to the other side.
  7. 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.
  8. 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.
  9. 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).
  10. Once chicken is finished cooking, allow the chicken to rest 5-10 minutes before slicing.
  11. Serve with reserved sauce on the side.

 

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