Honey Barbecued Chicken

By • May 6, 2013 • 16 Comments


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Author Notes: With balmy evenings come the stirrings to have a barbecue and relax in the backyard with a cocktail or two. During the summer, we grill often and this is our favorite barbecued chicken. Our dear friend, Roz. is the inspiration for this recipe. She made a variation of it for us a number of years ago and it was a crowd pleaser. Since then I've played with the spices a bit and it has become a summer staple. First of all, I love recipes where you can marinate the chicken ahead of time and then just toss it on the grill. This marinade is full of flavor and when the chicken hits the barbecue, a glaze is brushed on. Sticky, sweet, smoky and spicy – your taste buds will be dancing!BlueKaleRoad

Serves 6-8

Marinade

  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 2 tablespoons chili powder (I use a hot one)
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic, finely minced
  • 4 pounds organic chicken thighs (or a combination of other parts)

Glaze

  • 1/4 cup honey
  • 2 tablespoons soy sauce or tamari sauce
  • 1 tablespoon ketchup
  • 2 teaspoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons sriracha sauce
  1. Stir the marinade ingredients together and rub all over the chicken. Place the chicken in a large bowl and cover. Refrigerate overnight. Remove the chicken from the fridge an hour before grilling and let it sit at room temperature.
  2. When ready to barbecue, mix the glaze ingredients together in a small bowl. We have a gas barbecue and I turn it on high to preheat, then turn the heat to medium-low (the temperature should be about 350 degrees). Dip a scrunched up paper towel in some oil and, using tongs, rub the cooking grates to oil them.
  3. Place the chicken, skin side down, on the grates, brush some glaze on, close the barbecue and cook for about 20 minutes. Brush some glaze on again, flip the chicken pieces and brush glaze on the other side. Close and cook for about another 20 minutes, or until a meat thermometer registers 165 degrees inside the chicken. Brush some more glaze on, and turn over once more for a few minutes. You can turn the heat up a little to crisp the skin a bit if desired. Serve warm or room temperature.

Comments (16) Questions (0)

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Stringio

6 months ago Claire Atkinson

A dish fit for the king! ☺

Fb

5 months ago BlueKaleRoad

I appreciate your kind words, Claire!

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12 months ago babs1652

We had this the other night to rave reviews. I halved the chili powder (my son doesn't eat things that are very spicy)and it was still marvellous. I loved the glaze too. A definite keeper!

Fb

12 months ago BlueKaleRoad

I'm thrilled you liked the chicken and I appreciate you letting me know! I'm glad you could adjust the spice level to your preference, too. Thanks so much!

Fb

12 months ago BlueKaleRoad

Oh, I'm so happy - thank you for letting me know! I'm delighted you enjoyed the chicken.

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12 months ago lapadia

Mouthwatering, Hannah! Love it...

Fb

12 months ago BlueKaleRoad

Thank you, Linda! I hope all is well with you and you're enjoying spring. :)

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

This looks great, what a wonderful glaze for the chicken. Will definitely be making this.

Fb

12 months ago BlueKaleRoad

Thank you, Suzanne! I hope you enjoy it. :)

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12 months ago em-i-lis

Emily is a trusted source on General Cooking.

This looks beautiful and delicious, Hannah!!

Fb

12 months ago BlueKaleRoad

Thank you so much, Emily! I hope you're enjoying a lovely spring so far.

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12 months ago inpatskitchen

Wow! This might be tomorrow night's dinner..I have everything in the house...Thanks for what looks and sounds like a great recipe!

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12 months ago BlueKaleRoad

Thank you, Pat! I hope you enjoy the chicken. I'm so happy it's grilling season!

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12 months ago sel et poivre

I second Pat on this one. I have everything in my pantry and cannot wait to make this!

Fb

12 months ago BlueKaleRoad

I hope you like the chicken, sel et poivre! It is a good pantry staple one. Happy grilling!