What a great way to celebrate honey: Lemon Honey Cilantro Grilled Chicken. It’s easy too! You can prepare this the night before and put it in the fridge. All you’ll need to do the next day, is put it on the grill for a couple of hours and serve with your favorite sides. Rosie Benner develops ALL the recipes that you find at H-E-B, and they’re fabulous!
Combine the garlic, rosemary, thyme, lemon peel, cilantro, lemon juice, Kosher salt and honey in a jumbo zipper bag. Place the split chickens in the bag, seal, turn to coat and marinate 2 hours or overnight.
Line one half of the grill bottom with heavy duty foil with edges turned up like a pan. Prepare the gas or charcoal on other side for indirect grilling (300°F). Place the split chicken, skin side down, on the indirect side of grill, close lid and grill for 1 hour. Add 4 -5 charcoal briquettes or lumps every 30 minutes if using a charcoal grill. Turn the chicken over, close lid and grill for 1 more hour or until the juices run clear from the thickest part (170°F). Place grilled chicken on a cutting surface and cut each half hen in two portions. Trim excess fat off portions and arrange on a platter and garnish with lemon slices and chopped herbs.
Nutrition Facts: ¼ Hen
Calories 110, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 55 mg, Sodium 160 mg, Total Carbohydrate 10 g, Sugars 9 g, Protein 12 g.
Diabetic Exchanges: ½ starch, 2 lean meat
- 1 Tbs chopped GARLIC
- 1 Tbs ROSEMARY
- 1 Tbs THYME
- 1 Tbs grated LEMON PEEL
- 1/4 cup chopped CILANTRO
- Juice of 2 LEMONS
- 1/2 tsp KOSHER SALT
- 1/4 cup H-E-B BLOSSOM HONEY
- 2 split CHICKEN HALVES
- 1 LEMON, thin sliced for garnish
2 hours (Grill)