My H-E-B Texas Life Magazine
1(4 to 5 pounds) H-E-B Natural Whole Chicken,
1Tbsp.Hill Country Fare Baking Soda,
1(12 oz.) canbeer,
1tsp.Hill Country Fare Cornstarch,
½c.H-E-B Mediterranean Honey,
½c.H-E-B More Fruit Spread, apricot, pineapple, peach,or mango peach,
¼c.H-E-B Red or White Wine Vinegar,
2Tbsp.H-E-B Unsalted Butter,
2Tbsp.H-E-B Dijon Mustard,
1 Place chicken on cutting surface, back side up, and pierce 6 times with a metalskewer. Turn over and pierce breast and thighs 10 to 14 times. (These holes willallow fat to drain during roasting.) Use handle of large spoon to separate skin from chicken’s breast, thighs, and back (to allow fat to drain).
2Combine salt and baking soda and rub onto chicken. (This rub will produce crispier skin with less fat.) Tuck wing tips under chicken.
3Discard half of the beer. Place half-filled beer can in a beer can roasting rack.Set chicken, cavity side down, on top of beer can. Cover chicken with plastic wrap and refrigerate until ready to grill.
4Heat charcoal or gas grill to medium-low heat (325°F). Set prepared chicken on indirect-heat side of grill, cover, and roast for 1 hour and 15 minutes, rotating once (internal temperature of breast should reach 140°F).
5 While chicken is roasting, combine cornstarch and 1 tablespoon of water in small cup and set aside. Combine remaining glaze ingredients in saucepan and heat on medium low until glaze begins to bubble; cook for 30 minutes to reduce to ¾ cup. Stir cornstarch mixture again and add to simmering glaze.
6 Once chicken breast temperature reaches 140°F, brush with glaze and continue to roast with grill lid closed for 30 minutes, checking every 15 minutes to make sure glaze doesn’t burn. Remove chicken from grill when internal temperature reaches 165°F. Place roasted chicken on serving platter and brush liberally with remaining glaze, cover loosely with foil, and allow to rest for 20 minutes. Sweetest Honey–Glazed Grilled Chicken.
No Nutritional Information Available