Grilled chicken is a summer staple, but plain old barbecue sauce can get old. Here’s a simple, zesty twist on grilled chicken. Crispy skin with a sweet, tangy, sticky, honey-garlic glaze. Honey & garlic have a natural affinity. I added a little soy sauce to balance out the sweetness, and a little fresh lime juice for some zip!
Chicken on the bone is always better in my opinion. Super moist and flavorful. Butterflying your chicken is easy to do and is a great presentation! Don’t let your butcher do for you what you can do for yourself. Here’s a quick HOW TO on butterflying a chicken. WARNING: This is kinda gross.
Buy a whole chicken, remove the giblets, and pat it dry with paper towels.
Step 1: Sit your little guy on his butt facing away from you.
Step 2: Remove the backbone. Hold the backbone at the top and run your knife down either side of the bone.
Step 3: Once the backbone is removed, lay the chicken down and press until flat (you’ll need to press hard to break the breast bone). Once he is flat, remove the breast bone. See that weird looking bone popping out? Grab it with your fingers and yank it out.
Step 4: Flip him over! Ta dah! Beautifully butterflied chicken. No butcher necessary.
Enough of that…On to the delicious part!
Pre-heat your grill to a low heat. In a small bowl, whisk together the ingredients below and set aside.
- 2 Tbs Canola oil (or any flavorless oil)
- 3 Tbs honey
- 3 cloves garlic, minced
- 2 Tbs soy sauce
- juice of one lime
Season the chicken with a little olive oil, salt and pepper.
Put the chicken flesh side down on the grill and find something to weigh it down. Cast iron skillet, a brick, a weight, whatever. Be sure to wrap whatever you are using in foil so it is not directly touching the chicken. The weight will ensure the chicken skin is getting optimal exposure to the heat source, creating super crispy skin!
Close the grill and set your timer for 15 minutes. Check every once in awhile for flare ups. After 15 minutes, carefully flip the bird and start basting with the honey garlic glaze! Cook the chicken on the other side for 20 minutes, or until the internal temperature of the thigh meat is 160 degrees. Baste the chicken with the glaze every 3-5 minutes, until the glaze is gone.
See, girls can grill too 🙂 Tender, juicy, sweet and tangy Honey-Garlic Butterflied Grilled Chicken.