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Lemon-Honey Grilled Chicken

My H-E-B Texas Life Magazine



Quick and easy

try this

Prep Time:

15 minutes

Cook Time:

2 hours


16 servings


2  Tbsp. each:  chopped garlic, rosemary, thyme, grated lemon peel

1/2  c.  chopped cilantro

•  juice of 4 lemons

1  tsp.  kosher salt

1/2  c.  H-E-B Blossom Honey

4  split chicken halves

2  lemons, thin sliced for garnish


Combine garlic, rosemary, thyme, lemon peel, cilantro, lemon juice, kosher salt and honey in a jumbo zipper bag. Place split chickens in the bag, seal, turn to coat and marinate 2 hours or overnight.

Line one half of grill bottom with heavy-duty foil with edges turned up like a pan. Prepare gas or charcoal on other side for indirect grilling (300°F). Place chicken, skin side down, on the indirect side of grill, close lid and grill for 1 hour. Add 4-5 charcoal briquettes or lumps every 30 minutes if using a charcoal grill. Turn chicken over, close lid and grill for 1 more hour or until juices run clear from thickest part (at an internal temperature of 170°F). Place grilled chicken on a cutting surface and cut each half hen in two portions. Trim excess fat off portions and arrange on a platter and garnish with lemon slices.
Nutritional Information
Calories: 110, Total Fat: 2g, Cholesterol: 55mg, Sodium: 160mg, Carbohydrates: 10g, Sugar: 9g, Protein: 12g
My H-E-B Texas Life Magazine

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