This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It’s easy to double for a summer BBQ.
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Grill-Roasted Honey Barbecued Chicken - Paleo
2015-08-01 15:51:51
This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It's easy to double for a summer BBQ.
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Nutrition Facts
Serving Size
1886g
Amount Per Serving
Calories 3770
Calories from Fat 1458
% Daily Value *
Total Fat 162g
250%
Saturated Fat 41g
205%
Trans Fat 0g
Polyunsaturated Fat 34g
Monounsaturated Fat 68g
Cholesterol 1615mg
538%
Sodium 7502mg
313%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
10%
Sugars 16g
Protein 526g
Vitamin A
62%
Vitamin C
4%
Calcium
31%
Iron
131%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 2 Tbs. olive oil
- 2-1/2 tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. sweet paprika, preferably Hungarian
- 1 tsp. coconut sugar
- 1 tsp. chopped fresh thyme
- 3/4 tsp. freshly ground black pepper
- 1/4 tsp. chipotle chile powder
- 1 clove garlic, minced
- 4-lb. chicken, butterflied, patted dry
- 1 recipe Paleo Honey Barbecue Glaze
Season the Chicken
- In a small bowl, mix the olive oil, salt, chili powder, paprika, coconut sugar, thyme, black pepper, chipotle powder, and garlic.
- Rub all over the chicken and between the breast meat and skin.
- Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes.
- Set aside 1/4 cup of the honey glaze for drizzling over the cooked chicken.
Grill Instructions
- Heat all burners of a grill to medium low.
- An oven thermometer resting on the grill grate should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds.
- If it’s hotter than this, lower the burners slightly.
- Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
- Set the chicken, skin side down, on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes.
- Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down.
- If necessary, squirt the flames with a little water to quench them.
- For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high.
- Flip the chicken and move it to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F).
- Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Let rest on a cutting board for 5 minutes.
- Carve and serve drizzled with the reserved glaze.
Adapted from Fine Cooking
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/