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Great Grilled Glazed Chicken

When I gave the recipe to Ryan to include in our last newsletter, she informed me that there weren’t any healthy alternatives! To make it up to her, here is a fabulous recipe great for the grilling season. My David (Ryan’s husband is also a David) plans to use this recipe for Father’s Day.


Prepare your chicken breasts or thighs by removing the skin and excess fat. There is enough marinade for about 2.5 – 3 pounds of chicken. To prepare the marinade, combine the following ingredients in a medium bowl.

  • 1 teaspoon crushed red pepper
  • 2 teaspoons freshly grated lime zest
  • 6 tablespoons lime juice (freshly squeezed is better)
  • 6 tablespoons honey
  • 6 tablespoons soy sauce

Add your chicken pieces and stir. Cover the bowl and refrigerate for NO MORE THAN 2 HOURS. Stir the mixture occasionally. Don’t let it marinate over 2 hours or the chicken will begin to break down because of the lime juice.

When the chicken is done marinating, pre-heat your grill. While the grill is heating, remove the chicken from the marinade and put it on a platter to take out to the grill. To change the remaining marinade into a glaze, place the remaining marinade in a small saucepan over medium-high heat and boil about 8-10 minutes. It should thicken up.

Remove from heat. Take the chicken and the glaze to the grill. Place the chicken on the grill and baste with some of the glaze. After several minutes flip the chicken over and coat that side with the glaze. Cook the chicken until your food thermometer registers 165 degrees F. The cooking time will depend upon your grill and whether you have bone-in chicken pieces or boneless.

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