Honey and Mustard Glazed Chicken

Honey and Mustard Glazed Chicken

Honey and Mustard Glazed Chicken


Makes 4 to 5 servings


1 whole chicken (4 to 5 pounds)
1 tablespoon vegetable oil
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/8 teaspoon black pepper
Dash salt


  1. Prepare grill for indirect cooking.
  2. Remove giblets from chicken cavity; reserve for another use or discard. Pull chicken skin over neck; secure with metal skewer. Tuck wings under back; tie legs together with wet string. Lightly brush chicken with oil.
  3. Combine honey, mustard, soy sauce, ginger, pepper and salt in small bowl; set aside.
  4. Place chicken, breast side up, on grid directly over drip pan. Grill, covered, over medium-high heat 1 hour 30 minutes or until internal temperature reaches 180°F when tested with meat thermometer inserted into thickest part of thigh, not touching bone. Brush with honey mixture every 10 minutes during last 30 minutes of cooking time.*
  5. Transfer chicken to cutting board; cover with foil. Let stand 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

Nutritional Information

Calories 321
Total Fat 12 g
Cholesterol 101 mg
Carbohydrate 18 g
Fiber trace g
Protein 34 g
Sodium 331 mg

Dietary Exchange

Fruit 1
Meat 4-1/2

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