Honey Glazed Grilled Chicken Breasts

Great honey glaze combined with that extra grilled flavor with wonderful results.  Just follow the easy step by step photo instructions. You can never have too many great chicken recipes.

Editor’s Note: First published July 19, 2014, Updated photos, edited and expanded the text and last but not least, renamed. The original recipe was called honey crusted and glazed is more accurate to me.

This one is easy to do and will become the favorite recipe for many backyard grillers. Fire up the grill and have at it.

I don’t have an “inspired by” for this recipe. Maybe an email from Cooks Illustrated but that just triggered the idea. After reading many recipes, I jumped in.

My Rating
A 5 coming from my wife, who is usually lower than me. I’m at a low five. To get to a full five, you need to brine. See note below.

Pro Tips: Notes on Honey Glazed Grilled Chicken Breasts

To Brine or Not To Brine

Like all skinless chicken breasts grilled, there was some dryness,  not much but a brine would make it a full 5.

A suggested brine would be two cups water and one tablespoons table salt for an hour or two. If you brine, then rinse and skip the salt before brushing with the honey mixture.

1 teaspoon table salt = 1 1/4 teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt

The Size and Thickness of the Chicken

The size of the breasts is also important. Try not to use those huge thick breasts. With a sugar type glaze, you will end up burning the outside before the inside gets to the safe 165 temperature.

If the thickness of the breasts is over 3/4 inches, get out the meat mallet and get them down to about 3/4 inch thick. If you don’t have a mallet, then the bottom of a heavy pan will do. It doesn’t have to be exact but close, please.

The Grill

Finally, grill surface temperature at about 450 degrees. You must be able to know the temperature you are cooking at to be successful doing any grilling.

I think most grilling failures are due to people driving blind. If you closed your eyes and tried to drive around the block, you probably would not be very successful. You need the information from your eyes to be successful.

Get a surface thermometer. Go to Amazon or your local hardware store and spend your $10. You will save many times that in ruined food. While you are there, get an instant-read thermometer, also.

See A Beginners Guide to Grill Temperature on a Gas Grill  for a complete discussion.

Other Chicken Breast Recipes You Will Enjoy.

How to Grill Chicken Breasts on a Gas Grill

Baked Chicken Breast

Parmesan Mayonnaise Baked Skinless Chicken Breast

Pan Seared Oven Baked Chicken Breast

Garlic Lemon Marinaded Grilled Skinless Boneless Chicken Breast

Start with skinless boneless chicken breasts. Trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.

Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add 1/2 teaspoon garlic powder. Mix well. Reserve 3/4 of the mixture for later.

Give each breast a little salt (if not brined) and pepper to taste then brush the glaze on both sides of the chicken.

Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning oiling and preheating grill to a surface temperature of about 450-500. Medium for me but probably medium-high for you.

Place over direct heat. After about 5-6 minutes, flip the chicken and brush with glaze. Continue to flip every 5-6 minutes and brushing until an internal temperature of 165. About 25 minutes for me. But your time may vary. Cook to the final internal temperature of 165 in the thickest area.

Allow to rest for 5 minutes before serving.

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4.1 from 32 votes

Honey Glazed Grilled Chicken Breast

Great honey glaze combined with that extra grilled flavor with wonderful results.  Just follow the easy step by step photo instructions. You can never have too many great chicken recipes.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Servings/Adjust Amount: 2 servings

2

Ingredients

• 2 skinless boneless chicken breasts
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• Kosher salt and pepper to taste

Optional Brine

• 2 cups water
• 1 tablespoon salt

US Customary - Metric

Instructions

• Start with skinless boneless chicken breasts. Trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.
• Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice and olive oil. Add 1/2 teaspoon garlic powder. Mix well. Reserve 3/4 of the mixture for later.
• Give each breast a little salt (if not brined) and pepper to taste then brush the glaze on both sides of the chicken.
• Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning oiling and preheating grill to a surface temperature of about 450-500. Medium for me but probably medium high for you.
• Place over direct heat. After about 5-6 minutes flip the chicken and brush with glaze. Continue to flip every 5-6 minutes and brushing until internal temperature of 165. Abou 25 minutes for me. But your time may vary. Cook to the final internal temperature of 165 in the thickest area.
• Allow to rest for 5 minutes before serving.

Recipe Notes

Pro Tips:

1. Brine if you have time. 1 teaspoon table salt = 1 1/4 teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
2. If you brine, rinse off the brine well and do not add any more salt.
3. Critical point #1 - Flatten to 3/4 inch thick if needed.
4. Critical Point #2 - Grill surface temperature of about 450.
5. Critical Point #3 - Remove at 165. Lower is not safe. Higher will dry.
6. Rest for 5 minutes before cutting.
7. Be sure to oil grill grates well to start to prevent sticking.
8. To do this right, you should have a grill surface thermometer and an instant-read thermometer.

 

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Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Calories: 232kcal | Carbohydrates: 10g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 767mg | Potassium: 437mg | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 4.3mg | Calcium: 13mg | Iron: 0.6mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published July 19, 2014

Lilly and Molly six months three weeks