Sweet Glazed Butterflied Chicken Recipes

SWEET GLAZED BUTTERFLIED CHICKEN

Steps:

• Prepare the chicken. Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature. Preheat the oven to 375 degrees F.
• Roast the chicken. Pour the olive oil into a large ovenproof pan over high heat. As the oil begins to smoke, add the chicken, skin side down. Press gently, especially the legs, and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip over so the skin is on top and place the pan in the oven. Roast until the internal temperature is around 140 degrees F, 40 to 45 minutes.
• Make the glaze. In a small pot over medium heat, add some olive oil to coat the pan and melt the butter. Add the onion, garlic, a pinch of salt and a few grinds of pepper. Cook until the onion and garlic are tender but not browned. Add the brown sugar, mustard, hot sauce, vinegar and allspice. Reduce, about 5 minutes, then remove from the heat.
• Glaze the chicken. Remove the chicken from the oven and brush on the glaze. Return the chicken to the oven and continue to cook until the internal temperature reaches 165 degrees F, about 20 minutes more.
• Serve. Cover the chicken loosely with foil and let rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve.

SUNNY'S 5-STAR GLAZED CHICKEN

Steps:

• For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
• For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
• When ready to grill, preheat a grill pan or half of a grill to medium heat.
• Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.

SWEET GLAZED BUTTERFLIED GRILLED CHICKEN

Steps:

• For the chicken: Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature.
• Preheat a grill to 400 degrees F. Lightly oil the grill grates.
• Grill the chicken over indirect heat, rotating occasionally, until the internal temperature reaches 165 degrees F, about 50 minutes.
• For the glaze: While the chicken is grilling, melt the butter in a small pot. Add the onion, allspice, a pinch of salt and black pepper. Cook until the onion is tender, then add the garlic and cook until tender but not browned. Add the brown sugar, mustard, vinegar and hot sauce. Reduce about 5 minutes, then remove from the heat.
• When the chicken is nearly cooked through, brush on the glaze. Cover the grill and continue to cook until the glaze begins to color and the chicken is done. Cover the chicken loosely with foil and rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve.