Herbed Chicken with Honey-Lemon Glaze

You never know where you might find a great recipe.  This one came from the local paper.  It sounded good so I gave it a go and it's fantastic.  I served it with a roasted corn and edamame medley.


GLAZE
1 Tbsp. olive oil
3 medium cloves, garlic, peeled, minced
1 Tbsp. grated fresh ginger
1/2 C. Honey
3 Tbsp. fresh lemon juice
2 tsp. cornstarch dissolved in 2 tsp. water
1 tsp. lemon zest

CHICKEN RUB
(I prefer fresh herbs over dried, but dried are fine)
1 tsp. Marjoram
1 tsp. basil
1 tsp. garlic powder
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1/4 tsp. cinnamon
8 bone-in chicken thighs with skin

Prepare charcoals or preheat the gas grill for direct and indirect cooking over medium heat.


For the glaze, in a small saucepan, warm the oil over med-high heat.  Add garlic and ginger, cook about 1-2 minutes or just until they start to turn golden.  Add honey and bring to the boil, stirring.  Reduce heat, add lemon juice and cook another minute.  Stir in cornstarch mixture, raise heat and bring back to the boil until glaze thickens, about a minute or two.  Stir in lemon zest and remove from heat, let cool.

Combine all rub ingredients.  Season chicken thighs on both sides evenly with rub.  When grill is ready, brush grates with a little oil and heat another 5 minutes.  Grill chicken, skin side down at first, directly over the coals or heat source.  Cook until skin is a nice deep golden brown, about 8-10 minutes.  Move chicken away from coals or heat and turn to other side.  Brush each thigh with some of the glaze.  Cover  the grill with the lid and continue to cook chicken until done, about 25- 30 minutes.  Brush with glaze again and remove from grill.  Let rest 5-10 minutes before serving.  Enjoy!