| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 5- to 7-pound roaster chicken, butterflied
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Neutral oil, for oiling grill grates
- 3 tablespoons unsalted butter
- 2 tablespoons grated onion
- 1/8 teaspoon allspice
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, grated on a rasp or finely minced
- 1/4 cup packed light brown sugar
- 1 tablespoon stone-ground mustard
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon hot sauce, such as Frank’s RedHot
Instructions
- For the chicken: Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature.
- Preheat a grill to 400 degrees F. Lightly oil the grill grates.
- Grill the chicken over indirect heat, rotating occasionally, until the internal temperature reaches 165 degrees F, about 50 minutes.
- For the glaze: While the chicken is grilling, melt the butter in a small pot. Add the onion, allspice, a pinch of salt and black pepper. Cook until the onion is tender, then add the garlic and cook until tender but not browned. Add the brown sugar, mustard, vinegar and hot sauce. Reduce about 5 minutes, then remove from the heat.
- When the chicken is nearly cooked through, brush on the glaze. Cover the grill and continue to cook until the glaze begins to color and the chicken is done. Cover the chicken loosely with foil and rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 874 |
| Total Fat | 64 g |
| Saturated Fat | 19 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 58 g |
| Cholesterol | 301 mg |
| Sodium | 1146 mg |
Reviews
I’ve done this twice. The second time I adjusted portion to make more glaze, which I creates such a delicious savory crispy covering. I also used the same glaze to coat carrots and petite potatoes in sauce pan ( after boiling them and browning in skillet), then added them to the roaster pan. (I don’t have a large enough deep sided pan to be able to press chicken down and the vegetables needed to be in larger pan)
I love many of Sunny’s recipes but this one is a bust. Bulk of the chicken had really no flavor. The few bites with the sauce on it were OK but very one note, like a thin weak teriyaki sauce. Actually pretty bad. My wife hated it. I give it two stars only because I learned how to splay the chicken, which I will try again but with a better preparation.
My first Sunny Recipe and it was AWESOME!!! Thanks Sunny…my new favorite marinade.
Awesome recipe! So easy to make, and the flavor was fantastic! Made this with the chicken a couple if weeks ago, and going to use the sauce today with grilled pork chops for a Father’s Day cook out today. This now our go to grilling recipe for entertaining!
Awesome! So easy to prep and the glaze so tasty! This is a no brainer. The glaze is so different then barbecue sauce and really a GREAT change! Way to go Sunny!
Ok made this last night and it was so easy and delicious. Definitely going to keep this recipe and make it over and over! YUMMMM
This was delicious!! I saw it on the show and made it that same night. It adds so much amazing flavor to the chicken. I think this sauce would taste amazing with pork chops as well!
The chicken looks perfect and we know we will LOVE it, if we can only GET the recipe.
We’ve tried twice and it came out the same way, as most all the recipes have been since food network decided to change the good thing they had going for them. None of the recipes print right anymore. There are always several lines missing or the link addresses show up and omit the necessary information, leaving us to write it out ourselves, or get so frustrated, we don’t bother to use it at all, and this is certainly not fair to all you hard working Chefs. Please ask Food Network for some decent quality control, and perhaps question them as to why we can’t get the 3×5 or 4×6 options anymore. For hundreds of us are still using the file boxes, which are easier to use, take up less space, and more simple to read…very annoying….and frustrating.
We’ve tried twice and it came out the same way, as most all the recipes have been since food network decided to change the good thing they had going for them. None of the recipes print right anymore. There are always several lines missing or the link addresses show up and omit the necessary information, leaving us to write it out ourselves, or get so frustrated, we don’t bother to use it at all, and this is certainly not fair to all you hard working Chefs. Please ask Food Network for some decent quality control, and perhaps question them as to why we can’t get the 3×5 or 4×6 options anymore. For hundreds of us are still using the file boxes, which are easier to use, take up less space, and more simple to read…very annoying….and frustrating.
OMG I did just right now and the chicken was so moisture. The glazed was out of this world!! Delicious, Sunny you are the best. Thanks
The chicken was moist and we loved the glaze.