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Sweetest Honey-Glazed Grilled Chicken

Prep Time
15 minutes
Cook Time
1 h 45 m
Total Time
2 hours
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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