Honey Roasted Chicken
| November 30, 2016
Food preparation by Chanie Nayman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
This chicken is full of flavor and is best made with the skin on. I have included two cooking methods. Both are delicious — just choose whatever works better for you.
INGREDIENTS
SERVES 4
Rub Recipe
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp sweet paprika preferably Hungarian
- 1 tsp light brown sugar
- 1 tsp thyme
- ¾ tsp freshly ground black pepper
- small splash of hot sauce (optional)
- 1 clove garlic minced
- 1 4-lb (1¾ kg) chicken butterflied patted dry
Honey Glaze
- ¼ cup honey
1 Tbsp soy sauce 1 Tbsp ketchup 2 tsp Dijon mustard 2 tsp soy sauce 1 tsp cider vinegar ½–1 tsp chili powder
PREPARATION
In a small bowl mix olive oil salt chili powder paprika brown sugar thyme black pepper hot sauce 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. Mix all the glaze ingredients together in a small bowl. Set aside until 5 minutes before end of cooking time.
For Barbecue
Heat all burners of a gas grill to medium low. Wipe grates with a lightly oiled bunch 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. If a flare-up occurs move the chicken away from the flames until they die down. Flip the chicken and move it to the cooler zone of the grill (this is called indirect cooking). Cook until the chicken is done approximately 30–35 minutes until the chicken is cooked through. Brush with glaze in the last 5 minutes of cooking. (You can test by inserting a fork into thickest part and see if juices run clear.)
For Roast
Preheat your oven to 400°F (180°C). Place marinated chicken on a roasting pan and roast for approximately 40 minutes. Brush with glaze and roast 5 minutes more. Let rest for 5 minutes before serving.
Note For Friday night you can make ahead and rewarm on a hot plate or whatever you use with a ladle of chicken soup in the bottom of dish as you keep warm (well covered).
Variation I also used this recipe on Cornish hens with much success.
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