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Nutrition Facts
Serving Size 294 g
(Approx. 6 Servings)
Amount Per Serving
Calories 530 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 2290 mg 95%
Total Carbohydrate 34 g 11%
Dietary Fiber 0 g 0%
Sugars 31 g
Protein 38 g
Vitamin A 4% Iron 10%
Vitamin C 0% 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. 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.
Sweetest Honey-Glazed Grilled Chicken
Prep Time
15 minutes
Cook Time
105 minutes
Total Time
120 minutes
6  People


Recipe makes 6 Servings

4 Lb whole chicken
1 1/2 Tbsp kosher salt
1 Tbsp baking soda
12 Oz beer
1 Tsp cornstarch
1/2 cup(s) H-E-B Texas Wildflower Honey
1/2 cup(s) fruit spread, apricot
1/4 cup(s) red wine vinegar
2 Tbsp unsalted butter
2 Tbsp dijon mustard
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Place chicken on cutting surface, back side up, and pierce 6 times with a metal skewer.
Turn over and pierce breast and thighs 10-14 times. (These holes will allow fat to drain during roasting.)
Use handle of large spoon to separate skin from chickens breast, thighs, and back (to allow fat to drain).
Combine salt and baking soda and rub onto chicken. (This rub will produce crispier skin with less fat.) Tuck wing tips under chicken.
Discard 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.
Heat 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).
While chicken is roasting, combine cornstarch and 1 tablespoon of water in small cup and set aside.
Combine honey, fruit spread, vinegar, butter and mustard in saucepan and heat on medium low until glaze begins to bubble. Once the sauce comes to a simmer, whisk in the Cornstarch slurry. Cook the sauce for 30 minutes on low simmer.
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 before carving.


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