Honey Barbecued Chicken
Description
This Honey Barbecued Chicken delivers a stunning balance of sweet honey, tangy vinegar, and warm curry spice. The glaze caramelizes beautifully on the skin, creating a sticky, flavorful crust that contrasts with the juicy meat inside. Ideal for family gatherings or weekend feasts, this dish is cooked low and slow to ensure tenderness. Whether using a rotisserie or indirect grilling method, the result is a succulent main course that brings classic American backyard flavors to your table. It pairs wonderfully with grilled vegetables or simple side salads.Ingredients
Directions
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In a small bowl, whisk together the honey, vinegar, curry powder, and dried tarragon to create the basting sauce. Set aside.
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If using a rotisserie: Remove the grates from your barbecue. Place one or two shallow drip pans filled with water or stock (optionally add a splash of white wine) directly underneath where the chickens will rotate. Preheat the barbecue to high.
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Secure the chickens on the rotisserie spit, ensuring they are evenly balanced. Brush them generously with the honey basting sauce.
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Install the rotisserie on the barbecue with the drip pans positioned directly underneath the chickens.
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Cook at high heat for 10 minutes to start the browning process.
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Reduce the heat to medium. Close the lid and roast the chickens for approximately 1 1/2 to 2 hours.
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Every 30 minutes, baste the chickens with the remaining honey sauce.
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Continue cooking until a meat thermometer inserted into the thickest part of the thigh registers 185&# 194;°F (85ðC).
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Remove the chickens from the barbecue. Season lightly with salt and pepper. Tent loosely with foil and let rest for 10 minutes before carving.
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For indirect gas grilling (no rotisserie): Preheat both sides of the barbecue on high. Place a shallow metal or foil pan under one side to catch drippings. Turn off the burner on that side.
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Tie the wings and legs of the chickens with string and brush lightly with oil.
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Place chickens breast-side down on the hot (lit) side of the grill. Cook for 2 minutes.
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Turn the chicken on its side and grill for 2 minutes. Turn on its other side and grill for 2 minutes. Finally, turn on its back and grill for 2 minutes until browned on all sides.
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Move the chicken to the unlit side of the grill, breast-side up, directly over the drip pan.
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Brush liberally with the honey sauce. Close the lid and roast for about 90 minutes, brushing occasionally with more sauce, until the internal temperature reaches 185ðF.
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For charcoal grilling: Move hot coals to the sides of the barbecue and place a drip pan in the center. Place the chicken on the grill over the drip pan. Cook with the lid down, using a meat thermometer to gauge doneness.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 77.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.7mg1%
- Total Carbohydrate 18.7g7%
- Dietary Fiber 0.0g0%
- Sugars 18.5g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
**Variations:** This method works well with other roasts such as beef, pork, or lamb. Adjust cooking times accordingly based on the size and type of meat.
**Safety:** Always use a meat thermometer to ensure the chicken is cooked through to 165ðF (74ðC) minimum, though 185ðF is recommended for dark meat tenderness.
**Tip:** If the sauce burns during grilling, brush with a fresh batch of the honey mixture rather than scraping off burnt bits.
american, barbecue, chicken, grilling, honey, glaze, curry, tarragon, rotisserie, indirect heat, main dish, glazed chicken, smoky, sweet and savory, outdoor cooking
