Ingredients:
- 5 – 6 pounds of chicken cut into pieces (breast halves, drumsticks and thighs)
- ¼ cup of Mountain Ridge honey
- Kosher salt (can also use regular salt)
- Ground black pepper
- ¾ cup chicken broth
- ¼ cup fresh Italian parsley
- 1 tablespoon lemon zest
- ⅓ cup lemon juice
- 3 tablespoons olive oil
- 1 tablespoon or fresh sage or 1 teaspoon dried sage
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper
- 3 cloves garlic, minced
- Lemon halves
How to Prepare:
- Remove skin from chicken pieces. Sprinkle both sides of the chicken with salt and pepper. Place chicken in a resealable bag or covered dish and set aside.
- Create marinade by combining the following In a small bowl: broth, parsley, lemon zest and juice, oil, sage, thyme, red pepper, and garlic. Pour marinade over chicken and turn to coat. Chill for 4 to 24 hours, turning occasionally. Remove chicken pieces, reserving marinade. Set chicken aside.
- Strain marinade through a fine-mesh sieve into a medium saucepan; add Mountain Ridge honey. Bring to a boil; reduce heat and simmer, uncovered, for 15 to 20 minutes or until reduced to a glaze consistency (should have 1/4 cup).
- Now it’s time to grill the chicken. Preheat the grill and then reduce heat to medium. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink (170° for breasts, 175° for drumsticks and thighs). Brush with the glaze during the last 15 minutes of grill.
- Place a few lemon halves, cut sides down, on the grill for a few minutes when the chicken is nearly finished. Serve chicken with grilled lemon halves for squeezing over the chicken to garnish.