Thursday, June 21, 2012
Honey Barbecued Chicken: Summer is Here!
The first full day of summer is here and it is a glorious feeling. My sons will be out of school tomorrow, so then it will really feel like summer...but right now the sun is shining, it’s actually warm and I’ve been outside drinking kombucha from my adorable new summer sipper from the Book Larder (I can see a few portable gin and tonics in here, too ... ).
With outdoor drinks and balmy evenings come the stirrings to have a barbecue. During the summer, we barbecue veggies, fish and meat. My husband and sons enjoy eating chicken, beef, lamb, turkey and duck, but I tend to ebb and flow in my desire for it. Over the years, I have found myself going through periods where I don’t eat any poultry or meat – my body just doesn’t want it, so I listen. After some time, though, I have a taste for it again and I’m not sure whether this is due to the seasons or something else but, again, I listen. This is the first time I’m sharing a recipe for chicken on Blue Kale Road and I thought grilling season would be an ideal time to introduce our favorite barbecued chicken.
This recipe is from our dear friend, Roz. She made it for us a number of years ago and since then it has become a summer staple and is consistently a hit. 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 from chili powder, smoked paprika, garlic, thyme and brown sugar. When the chicken hits the barbecue, a glaze of honey, soy sauce, mustard, Worcestershire sauce, ketchup and sriracha is brushed on. Sticky, sweet, smoky and spicy – your taste buds will be dancing!
This one is a crowd pleaser and would make a terrific addition to a July 4th celebration. Happy Summer to you!
Honey Barbecued Chicken
Adapted from Roz’s recipe
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)
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
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.
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.
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.