Herbal Honey-Glazed Chicken with Stone Fruit
Squeeze a few chunks of fresh lime or lemon over the finished bird and fruit. Complete the meal with a pan of quick-cooking orzo pasta tossed with some crumbled feta cheese and a bowl full of fresh arugula dressed in a vinaigrette.
Ingredients
- GLAZE
- 1/4 cup wildflower or lavender honey
- 1/4 cup olive oil
- 2 tablespoons finely chopped fresh rosemary or lavender leaves
- 2 tablespoons lime or lemon juice
- 2 teaspoons grainy Dijon mustard
- 2 cloves garlic, finely chopped
- Coarse salt and freshly ground pepper to taste
- CHICKEN
- 1 tablespoon olive oil
- 1 (4 pounds) Just Bare Whole Chicken
- 4 ripe plums, halved, pitted
- 1 lime or small lemon, cut into wedges
Instructions
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Lightly oil grill rack; heat grill to medium heat. Mix all glaze ingredients in a small bowl. Mix until well blended; set aside ¼ cup to serve with chicken.
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Cut chicken in half with kitchen shears, rinse and pat dry. Rub with reserved 1 tablespoon oil. Place chicken halves on grill, skin-side up. Cook, turning as needed, until juices run clear (40 to 50 minutes or until 180°F in thigh meat). Brush with honey mixture during the last 15 minutes of grilling.
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Place fruit, cut-side down, on the grill during the last 6 to 8 minutes of grilling. Turn fruit once and brush with honey mixture.
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Drizzle chicken and fruit with reserved 1/4 cup honey glaze and a squeeze of lime.