This has got to be one of my favorite recipes because it consists of crispy skin, a little white meat, a little dark meat, all moist and juicy with a sweet kick and NO bones!
Ask your butcher to split and debone a whole chicken; this will make your job a lot easier. For the glaze, make sure to use a really good full-flavored honey. I recommend orange blossom or buckwheat honey for this recipe.
Serves 2 to 4
- 4 boneless skin-on half-chickens, skin intact
- 2 tbsp (30 mL) Bone Dust BBQ
- Spice
Kick O’Honey BBQ Glaze
- ½ cup (125 mL) honey
- ¼ cup (60 mL) ketchup
- 2 tsp (10 mL) lemon juice
- 1 tbsp (15 mL) chopped fresh rosemary
- 1 tsp (5 mL) Worcestershire sauce
- 4 cloves garlic, minced
- Dash or two of TABASCO brand Pepper Sauce
- Salt and freshly ground black pepper to taste
Season the chicken with Bone Dust BBQ Spice, pressing the seasoning into the meat. Refrigerate, uncovered, for 6–8 hours to allow the seasoning to penetrate the meat and the chicken to air dry. This will make it easier to grill.
To prepare the Kick O’Honey BBQ Glaze, in a small saucepan, whisk together the honey, ketchup, lemon juice, rosemary, Worcestershire sauce, garlic and TABASCO brand Pepper Sauce. Over medium heat, stirring occasionally, bring the sauce to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and black pepper. Let cool.
Fire up your grill to 350–450°F (180–230°C). Set grill for both direct and indirect grilling.
Grill the chicken, skin side down, for 3–5 minutes, until the skin is lightly charred. Flip it over and continue to grill for another 3–5 minutes. Move the chicken to the indirect part of your grill and close lid. Let it grill-roast for 10–15 minutes, until fully cooked, basting every 5 minutes with the Kick O’ Honey BBQ Glaze. Remove chicken from grill.
Slice the chicken into 1-inch (2.5 cm) thick strips or chunks, drizzle with extra glaze and serve immediately.
