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.
Marinate First, Then Brush on the Honey Glaze
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) helps mitigate the 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.
A Few Easy Recipe Alterations
This recipe is easily adaptable. Try one of these changes.
- Reduce the amount of honey—try 1/3 cup instead of 1/2 cup—for a less sweet taste.
- Use other cuts of bone-in or boneless chicken, including boneless, skinless chicken breast. Use this temperature guide for chicken to gauge how long to grill various cuts.
- Use the glaze on grilled tofu.
- Substitute an equal amount of lemon juice for the vinegar for a more citrus flavor.
- Test your mint first. If it's bitter, reduce the amount used.
Broil or Bake Instead of Grill
If you don't have a grill, or you want to make this recipe in the middle of winter, broil or bake it.
To broil, set the chicken 6 inches down from the broiling element on a broiling pan, skin side down. Follow the recipe as written, but you may need to reduce the cooking time.
To bake, follow Steps 1 and 2 as written. Place the marinated chicken, skin side up in a baking dish and place in a 400°F oven, uncovered for 30 to 40 minutes, until the chicken reaches a safe temperature. The last five minutes of baking, baste with the glaze. This Classic Baked Chicken recipe will give you more guidance on baking.
5 Side Ideas for Mint and Honey Chicken
- Couscous with Pistachios and Apricots
- Spring Vegetable Salad With Mint Pesto
- Easy Cucumber Peach and Basil Salad
- Jicama, Avocado and Orange Salad
- Spicy, Citrusy Black Beans
Honey-Glazed Chicken with Mint
- 1/4 cup white vinegar
- 1/4 cup extra virgin olive oil
- 1 (4 to 5) pound chicken, cut into parts
- Kosher salt
- Freshly ground black pepper
- 1/2 cup honey
- 2 to 3 tablespoons water
- 1/2 cup chopped fresh mint (or 2 tablespoons dried mint)
Marinate the chicken:
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 marinade. Marinate for 30 minutes to an hour.
Make the honey mint glaze:
In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
Prepare the grill:
Heat the grill to medium high heat.
Sprinkle the chicken with salt and pepper; place on grill:
Remove the chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 25-40 minutes, covered, turning every 7 or 8 minutes.
Baste with the glaze:
For the last 5 to 10 minutes of cooking, baste all sides with the honey mint glaze. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, and the temperature reaches about 165°F.
Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.