If I had to entertain, this would be the optimal time of the year to do it. The days are warm but the nights are cool and bright and the chances of rain are slim. Nothing like an early Fall dinner barbecue under the trees. Serve the Mushroom Bruschetta to start. Succotash and saffron or brown rice would go well with it. I would serve the End Of Summer Peach Crumble Pie for dessert!
This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It's easy to double for an early Fall BBQ party.
2 Tbs. olive oil
2-1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. sweet paprika, preferably Hungarian
1 tsp. light brown sugar
1 tsp. chopped fresh thyme
3/4 tsp. freshly ground black pepper
1/4 tsp. chipotle chile powder
1 clove garlic, minced
4-lb. chicken, butterflied, patted dry
1 recipe Honey Glaze
Season the Chicken:
In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic. Rub all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes. Set aside 1/4 cup of the honey glaze for drizzling over the cooked chicken.
Whether you are using charcoal or a gas grill, you want to prepare two zones, a hot and a medium one. You are going to brown the chicken on the hot side of grill for 5-10 minutes and then move to the cooler side and continue cooking for another 30 minutes, covered. Baste with the honey glaze every five minutes and turn frequently.
Honey Barbecue Glaze
Yields about 1/2 cup.
1/4 cup honey
1 Tbs. soy sauce
1 Tbs. ketchup
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. cider vinegar
1/2 to 1 tsp. Asian chile paste, like Srirach
In a small bowl, mix all the ingredients. Set aside 1/4 cup of the glaze for drizzling over the cooked chicken.
Make Ahead Tips
The glaze may be made up to 3 days ahead.
The recipe can be easily doubled or tripled
Adapted from Tony Rosenfeld Fine Cooking