Honey BBQ Chicken Recipe
Honey BBQ Chicken Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I grill everything—veggies, oxtail, tofu. This chicken is our favorite. I keep a ready supply of sauce and rub, so prep couldn't be easier. —Jerry Rosiek, Eugene, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Grill: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Grill: 40 min.

Ingredients

  • 6 chicken leg quarters
  • RUB:
  • 1/4 cup packed brown sugar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • SAUCE:
  • 2 tablespoons butter
  • 2/3 cup ketchup
  • 1/2 cup honey
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons yellow mustard
  • 2 teaspoons reduced-sodium soy sauce
  • Dash cayenne pepper, optional

Directions

Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours.
Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes.
On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes.
Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°, 4-6 minutes. Serve with reserved sauce. Yield: 6 servings.

Test Kitchen Tips
  • To cook indoors, preheat oven to 450°. Place prepared chicken in a greased 15x10x1-in. baking pan; bake until a thermometer reads 165°, about 25 minutes. Brush with sauce, reserving 1/2 cup. Bake until chicken pieces register 170°, about 5 minutes. Serve with reserved sauce.
  • Need help setting up an indirect heat grill?
  • Grill like a pro with our Grilling Guide.
  • Originally published as Honey BBQ Chicken in Taste of Home September/October 2017

    Nutritional Facts

    1 chicken leg quarter: 466 calories, 20g fat (7g saturated fat), 114mg cholesterol, 1542mg sodium, 42g carbohydrate (41g sugars, 0 fiber), 30g protein.

    • 6 chicken leg quarters
    • RUB:
    • 1/4 cup packed brown sugar
    • 1 tablespoon kosher salt
    • 1/2 teaspoon garlic powder
    • 1/8 teaspoon ground cinnamon
    • SAUCE:
    • 2 tablespoons butter
    • 2/3 cup ketchup
    • 1/2 cup honey
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons yellow mustard
    • 2 teaspoons reduced-sodium soy sauce
    • Dash cayenne pepper, optional
    1. Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours.
    2. Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes.
    3. On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes.
    4. Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°, 4-6 minutes. Serve with reserved sauce. Yield: 6 servings.

    Test Kitchen Tips
  • To cook indoors, preheat oven to 450°. Place prepared chicken in a greased 15x10x1-in. baking pan; bake until a thermometer reads 165°, about 25 minutes. Brush with sauce, reserving 1/2 cup. Bake until chicken pieces register 170°, about 5 minutes. Serve with reserved sauce.
  • Need help setting up an indirect heat grill?
  • Grill like a pro with our Grilling Guide.
  • Originally published as Honey BBQ Chicken in Taste of Home September/October 2017

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