Subj : BH&G 2258
To   : ALL
From : DAVE DRUM
Date : Tue Mar 30 2021 14:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lime-Honey Glazed Chicken
 Categories: Poultry, Citrus, Chilies
      Yield: 8 Servings
 
      6 tb Honey
      6 tb Soy sauce
      2 ts Fresh grated lime zest
      6 tb Lime juice
      1 ts Crushed red pepper
      4    (6 oz ea) bone-in chicken
           - thighs; skinned
      2    (12 oz ea) bone-in chicken
           - breasts; skinned
 
  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.
  
  About 20 minutes before you are ready to grill, preheat a
  gas grill (with all burners lit) to 400ºF/205ºC or build
  a fire in a charcoal grill and let it burn down to medium
  heat (about 400ºF/205ºC).
  
  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, 10 to 20 minutes
  more.
  
  EatingWell.com | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A corpse is meat gone bad. Well and what's cheese? Corpse of milk.
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