Best 2 Grilled Honey Lemon Chicken Recipes

Grilled Honey Lemon Chicken is a flavorful and aromatic dish that is perfect for any occasion. The combination of sweet honey and tangy lemon, along with the smoky flavor from the grill, creates a delightful taste experience that will tantalize your taste buds. This dish is also incredibly versatile, as it can be served as a main course, appetizer, or even as a side dish. Whether you are a beginner or an experienced cook, this recipe is easy to follow and will help you create a delicious and impressive meal.

Here are our top 2 tried and tested recipes!

GRILLED HONEY-LEMON CHICKEN

Grilled Honey-Lemon Chicken image

Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.

Provided by Autumn Pumpkin

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup canola oil
1 lemon, zested and juiced
1 tablespoon Dijon mustard
1 tablespoon honey
2 cloves garlic, pressed
2 teaspoons Worcestershire sauce
2 teaspoons dried Italian herb seasoning
1 ½ teaspoons salt
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 10 g, Cholesterol 60.8 mg, Fat 16.6 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.7 g, Sodium 1045 mg, Sugar 4.6 g

GRILLED SPATCHCOCKED CHICKEN WITH HONEY, CHILE AND LEMON

Grilled Spatchcocked Chicken With Honey, Chile and Lemon image

This recipe fulfills the fantasy of grilled chicken that is both juicy and charred. Spatchcocking and slashing the bird allow it to cook evenly and remain succulent as the spiced honey and lemon marinade caramelizes into a golden crust. A low-temperature grill and attentive flipping are essential to cooking the bird through without singeing the outside. Pay close attention to the skin during the first few minutes of cooking to make sure the grill isn't too hot, then turn and baste regularly to cultivate bronzed, savory-sweet skin.

Provided by Clare de Boer

Categories dinner, poultry, main course

Time 14h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 (3 1/2- to 4-pound) chicken
2 tablespoons sea salt
4 lemons
1/3 cup clear, runny honey
2 teaspoons dried oregano
1 teaspoon dried Calabrian chile flakes or red-pepper flakes
1/4 teaspoon black pepper
Greek yogurt, for serving (optional)
1 garlic clove
2 tablespoons fresh oregano or marjoram leaves
Sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 (15-ounce) cans chickpeas, rinsed

Steps:

The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
In a small bowl, mix the juice of 2 1/2 lemons with the honey, oregano, chile flakes and pepper. Pour 1/3 cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
Trim the ends of the 1/2 lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they're gray and dusty, rather than glowing red.
Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and 1/2 teaspoon sea salt. When it's a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with 1/4 cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.

Tips:

Use a good-quality honey: This will make a big difference in the flavor of your chicken. Look for a honey that is dark and thick, and has a strong floral aroma.
Don't crowd the chicken on the grill: This will prevent it from cooking evenly. Make sure to leave plenty of space between each piece of chicken so that the air can circulate.
Cook the chicken over indirect heat: This will help to prevent it from drying out. If you are using a charcoal grill, place the chicken on the side of the grill opposite the coals. If you are using a gas grill, turn off the burners on one side of the grill and place the chicken on that side.
Baste the chicken with the honey lemon sauce frequently: This will help to keep it moist and flavorful. Baste the chicken every 5-10 minutes, or more often if necessary.

Conclusion:

Grilled Honey Lemon Chicken is a delicious and easy-to-make dish that is perfect for any occasion. This recipe is simple to follow and can be tailored to your own taste preferences. Whether you like your chicken more or less sweet, or with a little more or less lemon flavor, you can easily adjust the ingredients to suit your liking. So fire up your grill and give this recipe a try!