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Grilled Glazed Chicken is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Grilled Glazed Chicken is something that I have loved my whole life. They are fine and they look wonderful.
The secret to this shiny and golden-brown barbecued chicken? A simple, tangy glaze made with brown sugar. Today I felt like an Asian spin on grilled chicken so I made this easy, yet perfectly flavorful and delicious Hoisin Glazed Grilled Chicken.
To get started with this recipe, we must first prepare a few ingredients. You can cook grilled glazed chicken using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients needed to serve Grilled Glazed Chicken:
- dozen Chicken legs and thighs
- 1/4 cup butter
- 1 tsp minced garlic
- 1 tbsp chives
- 2 tbsp brown sugar
- 1/2 cup honey
- 1/4 cup ketchup
- 1 seasoned salt and pepper (or chicken rub) to taste
I would say it is because it is so easy to make but it is the packed with flavor part that got me. 🙂 It is so flavorful without any. Grilled marinated chicken breasts are served with a delightful orange-tamarind glaze for a chicken dinner that's a bit different. Great honey glaze combined with that extra grilled flavor with wonderful results. Just follow the easy step by step photo instructions.
Instructions to cook Grilled Glazed Chicken:
- Season chicken evenly with rub or seasoned salt and pepper
- In sauce pan, sauté garlic, brown sugar and chives in butter until well blended
- Add ketchup and honey
- Place chicken on grill at about 350°,and allow to cook until done. (Legs and thighs usually take a good 45mins, but every grill is different)
- When nearly done, brush with sauce and allow some cook time for the flavors to mingle.
- Remove from heat. Let chicken rest for 5mins and serve.
Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Pat chicken wings dry with paper towels.
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