Spicy, Juicy Grilled Honey Mustard Chicken
Grilled Chicken with Honey/Spicy Beer Mustard Glaze
What is summer to you? Sunny days, vacations, golfing with friends, boating at the lake? For us at Buzz Savories, summer brings a lot of flavor and the taste of great food with friends somewhere outdoors, and we grill!
Our June 2024 recipe for grilling chicken is among my tried-and-true favorite recipes for barbecue. I like it especially because the flavor of the sauce enhances the flavor of the chicken so a win/win for all fortunate diners at your table.
I prefer starting with a whole chicken for 2 reasons:
Grilling a whole chicken with skin-on enhances flavor and helps keep moisture in the meat
To satisfy the guests, all parts of the chicken are available for their choosing
Once I learned how to spatch-cock a chicken, I find it faster, easier and less messy than cutting the parts separately.
I am a fan of the spatchcock process because in under 10 minutes I can cut the backbone out of 5-5 ½ lb. chicken. I flatten the breast bones with a solid whack, and season with salt and pepper and then a gentle rub with olive oil.
To spatch-cock a chicken, I advise acquiring sturdy scissors, especially for use in cutting meat, and a sharp knife.
Place the chicken back-side down on the grill, cover the grill and roast in indirect heat until the instant thermometer reaches 145 Degrees F. No need to flip the chicken, roast the entire process with the back of the chicken on the grill. Then brush with the sauce every 5 minutes until the instant thermometer reads 160 Degrees F.
This lightly flavored and fresh glaze locks the juices into the chicken.
The sweet, spicy, smoky aroma of chicken on the grill brings us together, and we feast.
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Spicy, Juicy Grilled Honey Mustard Chicken
Equipment
- grill This chicken reipe may be roasted in a 415 Degree F oven if you prefer.
What You'll Need:
- ½ cup Spicy Beer Mustard
- ½ cup Buzz Ssvories Local Honey
- ½ lemon juiced
- 1 garlic clove smashed and minced or 1 pinch of dried garlic flakes
- ½ tsp. paprika
- ½ tsp, salt
- ¼ tsp, cayenne pepper
- 1 4-5 Lb. chicken or 4 chicken breasts
- 2 tsp. olive oil
- ½ tsp. salt and pepper for seasoning the chicken
How To Prepare:
- Whisk all ingredients in a small bowl. Reserve 4 Tablespoons of sauce to serve at the table, and the remaining sauce will be the brushed on the chicken as a glaze
- Spatchcock the chicken (with a scissors remove the back bone and the rib cage) Rub the entire chicken with olive oil, and season the chicken with salt and pepper.
- Roast the chicken on a grill with indirect heat until an instant thermometer reaches 135 Degrees F. Brush the chicken with the Honey Mustard Sauce every 5 minutes until the thermometer reads 160 Degrees F.
- The chicken may be roasted in the oven, temperature 415 Degrees (approx. 25 min.)
- Heat the remaining sauce to a simmer, and serve at the table.
- Remove the chicken from the grill to a cutting board and allow to rest under foil 5 minutes and serve.