Honey Garlic BBQ Chicken

     With Spring Finally here I wanted to start off the nice weather with a classic!  Grilled Chicken with some healthy sides.  I have been cooking chicken for longer than I can remember, over the years I have learned a lot, how to exactly cook it, how to keep it from drying out when to apply glazes or sauces.  Many people think that chicken is easy to cook.  However this is misleading, chicken can burn or dry out very easily.  Below is a very easy recipe that will make your guest going for seconds!
The meal below will cook for about 4 people.

Prep Time: 1 hour
Cook Time: 30 Minutes
Total Time: 1.5 Hours

Ingredients: 
1 lb of thinly sliced chicken cutlets
3 Tablespoons of Honey
2/3 Cup of BBQ Sauce. (I used Sweet Baby Ray's maple and brown sugar)
1 table spoon minced garlic
Basting Oil (olive old mixed with variety herbs)
Salt and Pepper

Directions:
Lay out your chicken on a cutting board and use a culinary meat hammer to pound down the thick parts.  Just a little because think cutlets won't need much work on them.
Then just lightly salt and pepper each side of the chicken cutlets
Drizzle some basting oil on them and cover each side.  Basting oil is olive oil with some herbs in it, like basil, time paprika.  You should be able to buy a pre-made bottle at the store.
Let the chicken sit for about 1/2 hr to 40 minutes.
Make your glaze as you wait.
In a small bowl mix your BBQ sauce, honey and garlic.  If you want a thinker sauce use more BBQ.  If you want a lighter sauce you more honey.  You ca start with little amounts and go from there.  I usually have more BBQ sauce to give a good coat on the chicken.
Start your gill and have the temp at low to med.
Place your chickens on the grill, not near the hot sides and let cook.
Cook on low for about 8-10 minutes.  Move the chicken around and lift to check.
Flip if they are looking cooked.  Let cook again for about 8-10 minutes.
Once cooked glaze the tops and then flip and glaze the other side.  Let cook again a few more minutes and flip a glaze again.
After about 5 minutes turn the heat to high and move the chickens to the hotter area.
Now that they are glazed and cooked you want to just crisp them.
Let them cook for about 3-5 minutes or you see nice grill marks.
Take off and glaze the top one more time.
Let sit a minute or two so the glaze sits in and thickens.

                                                                       Serve with a nice healthy side!  We chose couscous. 

Let marinate for about 45 minutes

The chicken has great gill marks and won't dry out.

 We served them over vegetables and had a side of couscous.  The chicken was absolutely awesome and didn't dry out, even after a day or two.  After reheating it, the chicken still had a great taste and was a great lunch for work.  I hope you use and try this dish out you won't serve dry chicken again.

Let me know any tips or tricks you have or dishes you enjoy I would love to try them,

Thanks!

Chef

Christopher 

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