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Recipe

Grill-Roasted Honey Barbecued Chicken

Scott Phillips

Servings:four.

This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It’s easy to double for a summer BBQ.

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  • 2 Tbs. olive oil
  • 2-1/2 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. sweet paprika, preferably Hungarian
  • 1 tsp. light brown sugar
  • 1 tsp. chopped fresh thyme
  • 3/4 tsp. freshly ground black pepper
  • 1/4 tsp. chipotle chile powder
  • 1 clove garlic, minced
  • 4-lb. chicken,butterflied, patted dry
  • 1 recipeHoney Glaze

Nutritional Information

  • Calories (kcal) : 660
  • Fat Calories (kcal): 330
  • Fat (g): 36
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 190
  • Sodium (mg): 1350
  • 碳水化合物(克):22
  • Fiber (g): 1
  • Protein (g): 60

Preparation

Season the Chicken:

  • In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic. Rub 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 of the honey glaze for drizzling over the cooked chicken.

Gas-Grill Instructions:

  • Heat all burners of a gas grill to medium low. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
  • Set the chicken, skin side down, on the grill, cover, and cook until it’s 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.
  • For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high.

    把鸡肉和移动它的冷区the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Charcoal Grill Instructions

  • Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
  • Set the chicken, skin side down, on the grill over the hot zone of the fire, cover, and cook until it’s 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.
  • 把鸡肉和移动它的冷区the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Check on the fire occasionally; it may be necessary to add fresh charcoal as the fire dies down. Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Serve aSummer Succotashon the side, withCaramelized Plum Shortcakes(or simply caramelized plums over ice cream) for dessert.

Reviews

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Reviews (26 reviews)

  • divi2| 07/07/2021

    Great flavor. Came together very quickly. Definitely a keeper. I did it on the grill with the rotisserie came out perfectly.

  • DonBishop| 02/19/2021

    Another winner from Tony Rosenfeld. I had to do this in the oven, 'cause it started raining. Worked perfectly. Set the temp to 450 and cooked the chicken on a rack over a tray for 10 minutes. Got a fantastic, golden brown skin. Put the glaze on and cooked until done. Very easy and very, very tasty.

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