Balsamic Glazed Grilled Chicken

Ingredients:


1 whole chicken (around 4 – 5 pounds)
1/2 cup honey
6 tablespoons balsamic vinegar
Kosher salt
Fresh ground black pepper

Directions:

Light your grill for a two zone, indirect grilling session. If you are using gas, you’ve got it easy, just light half of your burners to medium high and leave the other half off (preferably the center burners should be off). For you charcoal folks, pile up a chimney full of charcoal on one side of the grill. Combine the honey and balsamic vinegar in a bowl and whisk thoroughly to form our glaze.

Generously salt and pepper both sides of your chicken.Once the grill is ready, place the chicken skin side down on the hot side of the grill. Stay close by, the fat from the skin is going to flare up! When it does, just move your chicken off the flame until the flare up goes out.Sear the chicken for 5 – 10 minutes (depending on the temperature of your grill). We are looking to crisp up the skin and create a little char, but not burn the entire skin.

Once you are done searing, flip the chicken over skin side up and move the chicken to the cool side of the grill.Using a mop or brush, baste the chicken with the honey balsamic glaze and close the grill’s lid.We want to keep the grill at as close to 350 as possible and only open the lid to baste the chicken. Just like your oven, the grill looses all of the heat each time you open the lid. Continue to baste the chicken with the glaze every 10 minutes or so and keep the lid closed in between basting.

Grill the chicken until a thermometer inserted into the deepest part of the breast reads around 160 degrees and the outside skin has darkened.Hit the chicken with a little more glaze and place on a platter to serve.Allow the chicken to rest for about 10 minutes before you carve.