Grilled Chicken with a Honey Mint Glaze! Such a simple way to take grilled chicken over the top.
Can you tell we are gearing up for grilling season?
This has to be one of the simplest chicken recipes for the taste, grilled or otherwise.
It’s just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous.
This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time.
When we grill meat, we like to marinate the meat first in an acidic marinade. Even half an hour of an acid-based marinade (vinegar or lemon juice) help mitigate carcinogenic effects of grilling.
The simple marinade in this recipe will do the trick, will not interfere with the honey mint taste, and will help keep the chicken pieces from sticking to the grill.
Honey Mint Glazed Grilled Chicken Recipe
- Prep time: 10 minutes
- Cook time: 35 minutes
- Marinating time: 30 minutes
- Yield: Serves 6
Ingredients
- 1/4 cup white vinegar
- 1/4 cup extra virgin olive oil
- 1 4-5 pound chicken, cut into parts
- Salt
- Freshly ground black pepper
- 1/2 cup honey
- 2-3 tablespoons water
- 1/2 cup chopped fresh mint (or 2 tablespoons dried mint)
Method
1 Marinate the chicken: Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.
2 Make honey mint glaze: In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
3 Grill the chicken: Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 25-40 minutes, covered, turning every 7 or 8 minutes.
4 Baste with the glaze: For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F.
Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.
