The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don't let the chicken marinate any longer than 2 hours; over marinating in soy sauce and lime juice can make the texture of the meat spongy. Source: EatingWell Magazine, May/June 2009

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Ingredients

Directions

  • Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.

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  • About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit)

  • to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).

  • If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.

  • Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.

  • Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165 degrees F, 10 to 20 minutes more.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

219 calories; 5.6 g total fat; 1.6 g saturated fat; 103 mg cholesterol; 486 mg sodium. 294 mg potassium; 15.1 g carbohydrates; 0.3 g fiber; 13 g sugar; 26.7 g protein; 122 IU vitamin a iu; 4 mg vitamin c; 6 mcg folate; 17 mg calcium; 1 mg iron; 30 mg magnesium;

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