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Roasted Chicken Grilled With Hot Pepper Pears and Honey

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“From "Mastering the Grill" by Andrew Schloss and David Joachim, Chronicle Books: The crisp skin cracks like a single layer of Chinese lacquer as you carve into this savory, spicy, sweet roast chicken. The aromas of herbs swirl with the scent of soy sauce and honey, while the texture of the crackled skin, moistened by meaty steam and syrupy pears, is enough to make your head swim.”
1hr 49mins

Ingredients Nutrition


  1. To Make Tuscan Rosemary Rub: Combine all of the ingredients. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks. Reserve 2 tablespoons for this recipe.
  2. To Make Peking Crackle: Combine all of the ingredients. Serve at room temperature. Refrigerate in a tightly closed container for up to 1 month. Bring back to room temperature before serving. This makes about 1/2 cup; reserve for this recipe.
  3. To Grill the Chicken: Heat the grill.
  4. For a gas grill: Use Indirect heat, medium (325º to 350ºF). If using a 3-burner grill--middle burner off or 2-burner grill--1 side off.
  5. For a charcoal grill: Indirect heat, medium ash and split the charcoal bed (about 2 dozen coals per side & have ready about 20 replacement coals) with a heavy-duty drip pan set between banks of charcoal.
  7. Mix 1 tablespoon of the rub with the butter by mashing them with a fork on a clean work surface until well blended.
  8. Separate the skin from the breast and legs of the chicken and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin from the meat underneath. Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
  9. Spoon the herb butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.
  10. Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity. Tie the legs of the chicken together with kitchen twine.
  11. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste with half the glaze during the last 20 minutes of cooking. (See note below.) If your grill has a temperature gauge, it should stay at around 350°F If you are using charcoal, you will probably have to replenish the coals after the first hour.
  12. Meanwhile, cut the pears in half lengthwise, remove the core with a melon baller and coat the pear halves with the oil.
  13. During the last 10 minutes of cooking, put the pears directly over the heat, and cook until browned and tender, brushing with the remaining glaze and turning once.
  14. Remove the chicken and pears to a large serving platter, lifting the chicken with tongs and using a spatula for support. Let rest for 8 to 10 minutes; carve and serve.
  15. NOTE REGARDING THE PEKING CRACKLE: This salty, sweet and savory glaze is delicious on any poultry. It is best used with indirect grilling. If used directly over a flame, watch its progress very carefully. It can reduce to a blackened sheen in a few untended seconds.

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