#header-inner {background-position: center !important; width: 100% !important;}

Saturday, May 14, 2011

Honey Mint Glazed Chicken

My mom was set to arrive on Mother's Day and she had one request: that we be able to eat outdoors. Unfortunately my control over St. Louis' finicky Spring is minimal, so I did what I could: prayed for warm weather and planned a Mother's Day dinner perfect for al fresco dining.

My prayers answered, Mother's Day turned out to be a beautiful day--maximum sunshine, minimal clouds, and warm air. I breathed a sigh of relief, knowing the weather had delivered...but would my Mother's Day menu?!

I can tell you with an emphatic yes! that this grilled chicken delivered. With a crispy mint and honey flavored skin and moist chicken within, this was the perfect main dish to enjoy outdoors. Next time I'm looking for a Spring/Summer grilling recipe, this is the marinade and glaze I'll turn to!

One Year Ago: Broccoli Spinach Strata

Honey Mint Glazed Chicken
from Simply Recipes

-1/4 cup white vinegar
-1/4 cup olive oil
-1 (4-5 lb) chicken, cut into parts
-salt & freshly ground pepper
-1/2 cup honey
-2-3 tbsp water
-1/2 cup chopped fresh mint

1. Place chicken pieces in a bowl. Mix vinegar and olive oil and pour over chicken. Toss chicken pieces so that they're coated and let marinate for 30 minutes to an hour.
2. In a small bowl, combine honey, mint, and 2-3 tbsp water so that you have a good basting consistency. Set aside.
3. Prepare grill (medium high heat). Remove chicken from marinade, sprinkle with salt and pepper, and place on the grill, skin side up. Cook for 30-40 minutes, covered, turning every 7-8 minutes. Baste with the honey mint mixture for the last 5-10 minutes of cooking. Cook chicken until juices run clear when a knife tip is inserted.

This post is linked to Eat at Home and “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.”