Lime-Honey Glazed Chicken
Contributed by: EatingWell.com
The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don’t let the chicken marinate any longer than 2 hours; overmarinating in soy sauce and lime juice can make the texture of the meat spongy.
Prep: 30 min
Total: 3 1/2 hr (including 2 hr marinating time)
Yield: 8 servings
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Ingredients:
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6 tablespoons honey
6 tablespoons reduced-sodium soy sauce
2 teaspoons lime zest, freshly grated
6 tablespoons lime juice
1 teaspoon crushed red pepper
4 (6-ounce) bone-in chicken thighs, skin and excess fat removed
2 (12-ounce) bone-in chicken breasts, skin and excess fat removed, cut in half crosswise
Preparation:
- Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
- About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
- If using a gas grill, turn off one burner (leaving 1-2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side.
- Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.
- Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8-10 minutes.
- Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze.
- Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165 degrees F, 10-20 minutes more.
Tips:
Per serving: 227 calories; 7 g fat (2 g saturated fat, 2 g mono unsaturated fat); 81 mg cholesterol; 15 g carbohydrates; 26 g protein; 0 g fiber; 366 mg sodium; 279 mg potassium
Exchanges: 3 1/2 lean meat, 1 carbohydrate (other)
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