Please enter the email you’re using for this account.
This chicken is full of flavor, and is best made with the skin on. I have included two cooking methods. Both are delicious — just choose whatever works better for you. I also used this recipe on Cornish hens with much success. For Friday night, you can make ahead and rewarm on a hot plate or whatever you use, with a ladle of chicken soup in the bottom of dish as you keep warm (well-covered). Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 tablespoons olive oil
1 teaspoon Haddar Kosher Salt
1 teaspoon chili powder
1 teaspoon sweet paprika, preferably Hungarian
1 teaspoon light brown sugar
1 teaspoon thyme
3/4 teaspoon freshly ground black pepper
small splash hot sauce (optional)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 4-pound (1.75-kilogram) chicken, butterflied and patted dry
1/4 cup Gefen Honey
1 tablespoon Glicks Soy Sauce
1 tablespoon ketchup
2 teaspoons Haddar Dijon Mustard
2 teaspoons cider vinegar
1/2 – 1 teaspoon chili powder
In a small bowl, mix olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, hot sauce, and garlic.
Rub all over the chicken and between the breast meat and skin.
Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes.
Mix all the glaze ingredients together in a small bowl. Set aside.
Heat all burners of a gas grill to medium-low. Wipe grates with a lightly oiled bunch of paper towels.
Set the chicken skin side down on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5-10 minutes. Watch carefully during this stage. If a flare-up occurs, move the chicken away from the flames until they die down.
Flip the chicken and move it to the cooler zone of the grill (this is called indirect cooking).
Cook until the chicken is done, approximately 30–35 minutes, until the chicken is cooked through.
Brush with glaze in the last five minutes of cooking. (You can test by inserting a fork into thickest part and seeing if juices run clear.)
Photography: Daniel Lailah Styling: Amit Farber
How Would You
Rate this recipe?
Awesome Followed the instructions exactly. (maybe added ten/fifteen minutes of cooking time) Was perfect!
Great recipe – we loved it. Made this chicken in the oven for Shabbat. Changed it a bit – did not add any salt because our chickens have enough salt — instead of thyme (which we don’t prefer), used basil — it was too messy to mince the clove of garlic, so used 1 teaspoon of garlic powder — for the glaze, used regular mustard and plain vinegar! We thought it might need some liquid, but as it cooked, the juices were released from the chicken and spices and it came out excellent. Our grandchildren couldn’t get enough of it! Thanks for a great recipe. Oh yes – in Jerusalem we don’t buy the “brands” you mentioned in the recipe as they are rather expensive – using good old Osem ketchup and Telma mustard and Sugat brown sugar didn’t change the taste, I’m sure.
Great feedback!!
Wise shortcuts.
Don’t get scared from all the ingredients This chicken was quick, easy and VERY flavorful – don’t get scared from the long list of ingredients. I cheated and just made the spice rub and then baked it covered, then poured over Glaze and baked for 10 more minutes. Delicious
We don’t call that cheating, we call it intelligent improvisation. Kudos. Thanks for the feedback.