Honey Glazed Chicken is a delicious way to spice up a barbecue… but next time, try this mint-infused marinade for something surprisingly unique!
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Can you tell we’re gearing up for BBQ season?
It’s simply grilled (or oven-grilled) chicken with a fresh mint and honey glaze. Nothing really wrong with it, but it tastes fabulous.
This recipe calls for whole chicken pieces, but you can also use boneless, skinless breasts or thighs; simply shorten the cooking time.
Marinate first, then brush on the honey glaze
When we grill meat, we like to marinate the meat in an acidic marinade first. Even half an hour of an acid-based marinade (vinegar or lemon juice) will help mitigate the carcinogenic effects of grilling.
The simple marinade in this recipe does the trick, doesn’t spoil the honey-mint flavor, and keeps the chicken pieces from sticking to the grill.
Grill or bake instead of grilling
If you don’t have a grill or want to make this recipe in the middle of winter, grill or bake it.
to grilling, place chicken 6 inches from grill element on grill pan, skin-side down. Follow the recipe as directed, but you may need to reduce the cooking time.
to to bake, follow steps 1 and 2 as described. Place the marinated chicken, skin-side up, in a casserole dish and place uncovered in a 400°F oven for 30 to 40 minutes, until the chicken has reached a safe temperature. Brush with the glaze for the last five minutes of baking. This classic baked chicken recipe will give you more instructions on how to bake.
5 side ideas for mint and honey chicken
- Couscous with pistachios and apricots
- Spring vegetable salad with mint pesto
- Easy Cucumber Peach Basil Salad
- Jicama, avocado and orange salad
- Spicy, citrusy black beans
From the editors of Simply Recipes
Chicken with honey glaze and mint
ingredients
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1/4 Cup white wine vinegar
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1/4 Cup Extra virgin olive oil
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1 (4 to 5) lb chickencut into parts
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Kosher salt
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Fresh ground black pepper
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1/2 Cup honey
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2 to 3 tablespoon water
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1/2 cup chopped fresh mint (or 2 tablespoon dried mint)
method
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Marinate Chicken:
Put the chicken pieces in a bowl. Mix vinegar with olive oil and pour over the chicken pieces. Turn the chicken pieces over so they are all coated in the marinade. Marinate for 30 minutes to an hour.
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Make the Honey Mint Glaze:
In a small bowl, mix together honey, mint, and just enough water for a good basting consistency. Set aside to glaze the chicken.
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Prepare the grill:
Heat the grill to medium-high.
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Seasoning and Grilling Chicken:
Remove the chicken pieces from the marinade. Sprinkle generously with salt and pepper. Place the chicken pieces, skin-side up, on the hot grill. Cover and cook for 25 to 40 minutes, turning every 7 to 8 minutes.
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Brush with the glaze:
Brush all sides with the honey mint glaze during the last 5 to 10 minutes of cooking. The chicken is done when the juice runs clear (not pink) when a knife tip is inserted into both the chicken breast and thigh and the temperature reaches about 165°F.
What is the temperature of cooked chicken?CONTINUE READING:
Note that while the briskets are larger, they may finish cooking sooner than the thighs.
| nutritional information (per serving) | |
|---|---|
| 794 | calories |
| 44g | Fat |
| 24g | carbohydrates |
| 73g | protein |
