Honey Lime Glazed Chicken

"This recipe came from Weber and the original recipe used Cornish Hens but DH used a fryer that we had in the freezer. We loved the distinctive flavor of the lime and rosemary. If you want to use Cornish Hens you will need two for this recipe."
 
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Ready In:
4hrs 30mins
Ingredients:
11
Serves:
2-4
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ingredients

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directions

  • Combine all marinade ingredients, mixing well.
  • Remove the giblets from the fryer.
  • Rinse the fryer, inside and out, under cold running water.
  • Pat dry with paper towels.
  • Using a sharp cleaver or poultry shears split the fryer in half.
  • Place the split fryer in a large zippered bag and pour marinade over meat.
  • Press the air out of the bag and seal.
  • Place the bag in the refrigerator for a minimum of 3 hours, turning occasionally.
  • Remove the bag from the refrigerator and take the halves out and discard the marinade.
  • Season the halves well with Tony Chacherie seasoning.
  • Preheat gas grill on high.
  • Turn fire down to low and sear skin-side of chicken over low direct heat.
  • After seared turn one burner to high and turn the fire off completely on other burner.
  • Place halves on the burner with no heat and cook on indirect high heat for 1 1/2 hours (350-375 degrees).

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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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