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Nutrition Facts
Serving Size 114 g
(Approx. 16 Servings)
Amount Per Serving
Calories 130 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 180 mg 8%
Total Carbohydrate 8 g 3%
Dietary Fiber 0 g 0%
Sugars 6 g
Protein 18 g
Vitamin A 2% Iron 4%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemon-Honey Grilled Chicken
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 h 15 m
16  People


Recipe makes 16 Servings

7 lemons
2 Tbsp garlic, chopped
2 Tbsp rosemary, chopped
2 Tbsp thyme, chopped
1/2 cup(s) cilantro, chopped
1 Tsp kosher salt
1/2 cup(s) Burleson's Orange Blossom Honey
4 split chicken halves
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Grate 1 lemon into 2 tablespoons, set aside.
Juice 4 lemons, set aside.
Slice 2 lemons into thin slices for garnish, set aside.
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 grilled chicken on a cutting surface and cut each half hen in two portions. Trim off excess fat portions, arrange on a platter and garnish with lemon slices.
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).



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