Some of my favorite recipes come from my childhood. It’s partly nostalgia, partly that my momma was/is a great cook!
This sweet and savory grilled chicken was always served with extra pan juices to pour over rice. Time spent in Asia when I was a child made rice a side dish almost as frequently as mashed potatoes and either go equally well with this recipe.
The few minutes that this chicken spends on the grill caramelizes the sugars in the marinade creating a beautifully sticky glaze. The extra punch in flavor is so worth this extra step. Keep lots of napkins and wipes handy!
Honey BBQ Chicken
2-3 lbs chicken pieces (thighs or drumsticks)
1 cup honey
1/2 cup soy sauce
1/4 cup melted butter
2 Tblsp lemon juice
2 egg yolks, beaten
1 Tblsp Montreal Steak Seasoning
2 tsp paprika
In medium mixing bowl, combine all ingredients, except chicken. Pour half of marinade over chicken and refrigerate for at least one hour and up to twelve hours or overnight.
Preheat oven to 350F. Line a 9×13 baking pan with aluminum foil and spray with non-stick cooking spray. Remove chicken from soaking marinade and place in pan, being careful not to crowd pieces together. Discard this marinade.
Bake on middle rack of oven for 45-50 minutes or until juices run clear. Remove from oven.
Dip each chicken piece in remaining marinade, turning several times to coat, and place on hot grill. Grill for several minutes, turning once and basting with remaining sauce.
Serve with rice or mashed potatoes and pan juices, if desired.