This was the first ‘Barbecued Chicken’ that we did this summer. For some reason the photo and recipe were tucked away and never posted.
I’m giving that excuse because I didn’t have herbs to use yet so there aren’t any in the recipe. When I make it again I’ll add mint, lemon balm and rosemary.
I probably didn’t post it right away because it looks burnt.
It wasn’t… but whenever we grill with honey it gets very dark, very quickly.
Sometimes food looks beautiful but is lacking in taste.
Other times, like this, the taste is great but the photo…..
Grilled Honey Lemon Chicken
Total time: 60 minutes plus 1 – 4 hours marinating time
- 3 chicken thighs
- 3 chicken legs
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tbs Dijon-style mustard
- 2 tbs honey
- 3 cloves minced garlic
- Put lemon juice, oil, honey, mustard and garlic in a bowl. Whisk well to combine.
- Put chicken into a dish or food bag. Add marinade and rub into chicken.
- Refrigerate 1 – 4 hours.
- When ready to cook remove from fridge and let warm up a bit while the grill heats.
- Remove from marinade and cook on barbecue grill for 40 – 45 minutes.
- Chicken is done at 170F (76C) or when juices run clear – poke with a skewer or knife.
I get up early in the summer – as anyone with dogs can relate to.
Either the farmer drives by on his tractor just before the crack of dawn or a bunny gets to close to the house or Bonnie has insomnia…..
With daylight we get a bark.
If they don’t hear footsteps we get another bark.
At which point I could get up and tell them to be quiet…. Or I can just get up.
Sometimes, like this past week, the early morning light on the flowers is worth it.
You can see the dogs on the left, waiting and hoping for some breakfast treats.
As long as I had the camera…..
I noticed that the sumac, which is brilliantly red in the fall, is a rather pretty magenta in early summer.
I can’t “stop and smell the roses” ’cause the bunnies ate them, but I can appreciate the other flowers….