Honey Mint Glazed Chicken

Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It’s just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time.

When we grill meat, we like to marinate the meat first in an acidic marinade. Even half an hour of an acid-based marinade (vinegar or lemon juice) help mitigate carcinogenic effects of grilling. The simple marinade in this recipe will do the trick, will not interfere with the honey mint taste, and will help keep the chicken pieces from sticking to the grill.

Honey Mint Glazed Chicken Recipe

  • Yield: Serves 6.

Ingredients

  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1 4-5 pound chicken, cut into parts
  • Salt
  • Freshly ground black pepper
  • 1/2 cup honey
  • 2-3 Tbsp water
  • 1/2 cup chopped fresh mint (or 2 Tbsp dried mint)

Method

1 Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.

2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.

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18 Comments

  1. Lindsey

    Do you think that lime juice would work in the marinade instead of vinegar? I’m not sure how lime’s acidity compares to lemon juice. Maybe “mojito” chicken would bee too weird? This, however, sounds really good. I’m going to try it when I have someone to cook for again.

    Hmm, “mojito chicken” sounds pretty good actually. Lime juice, sure, why not? ~Elise

  2. Megan

    This recipe looks delicious, but I don’t have a grill. How can I make this in an oven? Thanks! :)

    You can make it in the broiler. Set the chicken 6 inches down from the element on a broiling pan, skin side down. Follow the recipe as given, but you may need to reduce the cooking time. Or you could make baked chicken and just baste the last five minutes. ~Elise

  3. Amy

    OMG. I just made this with fresh mint from my backyard (growing like a weed) and agave nectar. So good! My whole family loves it!
    Thanks so much for the idea – Amy

  4. Salima

    This recipe sounds great! I have all the ingredients on hand for a change too. I was wondering if I could bake/broil the chicken pieces since I don’t have a grill yet, and would I baste it with the honey mixture right before it is done like I would if I grilled it?

    Yes and yes. ~Elise

  5. Virginia

    I made this last night and it was great!!! I used a propane grill and medium high was much too hot. I ended up turning it down to low to avoid large flare ups and really black skin. I kept the spray bottle handy. The glaze is fantastic and I used all thighs (they are our favorite). I am definitely making this again. Thanks!

  6. MrsDoty

    This looked so good that I had to scrap my plans for this evening and make it. Now I can’t wait to make it again.

  7. Linda

    All Hail Elise Queen of Chicken!

    You really do know alot of ways to cook poultry. I have a big pot of mint growing, in which I usually snip it to put in hot tea. I will have to try this simple but tasty chicken.

    Elise, have you tried using rice vinegar instead of white? It is great in marinade without over powering the spices. I sprinkle it on pork ribs or chicken before rubbing in the dry spices or BBQ sauce. I also make a light salad dressing which I use rice vinegar and less EVOO.

    Hi Linda, yes, we use rice vinegar all the time. Love it. Seasoned rice vinegar is an instant dressing for coleslaw. ~Elise

  8. loney kitchen

    This is a keeper of a recipe. I tried it and evryone just loved it!

  9. Tri

    This recipe is delicious! I made it for dinner tonight and it was a success. I enjoyed how simple the ingredients were. I did make a few changes: a) I used boneless, skinless chicken breast, b) I don’t have a grill so I broiled it instead and c) the glaze left on the broiling pan got spooned over the chicken as a dressing.

    I do admit that this would be much more yummy and crispy had I used regular chicken breast or thighs (with skin). And while I don’t have a lot of experience using the broiler (was worried it would turn out dry), I thought it came out nicely as an alternative to grilling. The marinade really helped keep the chicken moist and tender. I will be sure to try it again.

  10. Annalisa

    This sounds really delicious, I’ll have to put it in my “try it” file.

    As for the lime question, my family always marinates chicken pieces in lime juice, sliced yellow onion, cilantro (could do mint here), salt, pepper, garlic (powder or fresh) and a splash of beer. Let it get yummy over night.

    Its sooo good on the grill! slice it up and serve in warm flour tortillas with salsa and sour cream. MMM!

  11. Janet

    I just made this a few minutes ago and WOW!!! It is SO good! Thank you :-) Here’s a picture, if you’d like to see:

    http://www.flickr.com/photos/fondofelves/2576207751/

  12. Kimberly

    I just made this for dinner and it was great. I ended up adding a few drops of orange flower water to the honey and mint mix instead of the water and served it up with some yoghurt mixed with another few drops of orange flower water. highly recommended…thanks!

  13. Alan Smith

    I had terrible problem with flare ups – black skin. Any suggestions on how to limit flare ups? (water bottle or is there a better solution?)

    Some people use a water bottle. I just make sure there is a part of the grill under which there are few or no coals. If a flare up gets out of hand, I move the meat to the cool side of the grill for a while. ~Elise

  14. Rocqui

    Hi Elise,

    Great recipe. I prepared this recipe yesterday, the chicken was so… tender and what a great tasty and refreshing minty after taste. A nice compliment for the Chocolate Mint Cupcakes.

    Next time I think I will try spreading my mint jelly on the chicken while its hot for us mint lovers.

    Thanks for sharing,

  15. Shawnee

    Hi Elise,

    I have to admit I was a little unsure about this recipe, I couldn’t imagine what this combination of flavors would be like, but I had too much mint going bad in my fridge and I thought “if it’s on here it must be good”. And I am so glad I tried it! I used the glaze over lightly fried tofu and it was amazing. I can’t believe I never knew about such a wonderful and simply flavor combination. Thanks so much!

  16. Aaron Andeson

    My girlfriend and I tried this recipe out this evening and were very impressed. We unintentionally added a bit more water than it asked for (I didn’t see where it told us the measurements so we added about a cup). It was pretty runny but by the time we were done we drizzled the sauce back on our plate and the chicken was moist! Yum.

    We baked it in the oven using 4 skinless chicken breasts (completely defrosted). We took the chicken out twice during the process to add the sauce and then to rotate the chicken/add the rest of the sauce. So it DOES work just fine in the oven!

  17. razzle

    I was browsing through your website again (can’t keep away) looking for a simple recipe to make for the boys and again…wonderful results. I have so many mints (they grow like weeds!) and was looking for something other than mint tea. This recipe was so simple and taste so good! I used lemon juice instead of vinegar though and broiled the chicken. The hubby just bought me a new broiler (our old one exploded) and like any boy with a new toy wanted to test it out. I also experimented with it and made a sauce with the honey and lemon juice to make a lemon sauce/glaze for the chicken. Lemon chicken? Will totally try again! ;)

  18. Dee

    This recipe did not work for me at all.
    I did try to make it on an indoor grill but, I did not like the flavor at all.
    It was pungent and bitter and the mint just overpowered the whole thing followed by a nauseatingly sweet honey taste.
    I followed all directions as written.
    Sorry, not a fan.

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