This Spicy Honey Chicken is covered in a rub of spices, grilled and then brushed with a sweet honey glaze for a perfect combination of sweet and heat. We can grill pretty much year round here in Portland, Oregon. Sometimes we have to stand under an umbrella but it’s totally doable! I’m not sure how…
Recipe Courtesy of Gwinnett Technical College Culinary Arts With the 4th of July right around the corner, Chef Eljesa Haxhiu and Chef Katherine Crean from the Culinary Arts program at Gwinnett Technical College offered some of their best recipes and tips to make the patriotic holiday a delicious one. Whether sharing a picnic with family and friends or grilling out in the backyard, food is always an important part of any 4th of July celebration. This sauce is great for Chicken or Ribs. Plus, it is Gluten-free.
- 2 teaspoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger, grated
- 3 cups fresh blueberries
- 1/4 cup real maple syrup
- 2 tablespoons cider vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons molasses
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked Hungarian paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine.
- Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
- Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Yield: 4 Servings
- 2 tablespoons canola oil
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 2 teaspoons minced fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves, minced, divided
- 1 broiler/fryer chicken (3 to 4 pounds)
- 1 fresh rosemary sprig
- 1 can (12 ounces) beer
- In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken.
- Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.
- Place chicken vertically onto rack. Place pan on grill rack.
- Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
- Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.
6 ounces cooked chicken equals 474 calories, 28 g fat (6 g saturated fat), 131 mg cholesterol, 412 mg sodium, 4 g carbohydrate, trace fiber, 42 g protein.
Originally published as Herbed Beer Can Chicken in Taste of Home June/July 2013