Lime-Honey Glazed Chicken

I have to be honest here, I love chicken no matter how it's made (except in beer-yuck). Chicken is one of the main types of meat that I will buy and cook for my family. If I do buy chicken thighs I always get the kind that is skinless and have less fat on it. That is why I am more keen to buy chicken breast that are boneless and skinless. If any fat is left on it I will simply cut if off. 

This recipe here is good for people who are trying to watch their sugar intake as well as their sodium intake. The key to this recipe is not to let marinade longer than 2 hours or it will come out tasting like a sponge. 

Ingredients

• 6 tablespoons honey
• 6 tablespoons reduced-sodium soy sauce
• 2 teaspoons freshly grated lime zest
• 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

Instructions

Step 1

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.

Step 2

About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).

Step 3

If using a gas grill, turn off one burner (leaving 1 to 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.

Step 4

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 to 10 minutes.

Step 5

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°F, 10 to 20 minutes more.