Honey-Pecan Chicken

Honey -Pecan Chicken

1/4 cup butter melted
2 tblsp lemon juice
2 tblsp water
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp pepper
3 to 3 1/2 lb. whole broiler-fryer chicken, cut into fourths

Brush grill rack with vegetable oil. Heat coals or gas for direct heat.

Prepare honey-pecan sauce

Mix all ingredients, except chicken in 1 qt. saucepan. Cook over low heat for 5 minutes, stirring occasionally. Mop or brush mixture over chicken,

Cover and grill chicken, skin sides up, 5-6 inches from MEDIUM heat for 25-35 minutes; turn chicken and brush with butter mixture. Cover and grill 35-45 minutes longer, turning and brushing with margarine mixture until juice of chicken is no longer pink when centers of largest pieces are cut. Discard any remaining butter mixture.

Serve with honey-pecan sauce.

Honey-Pecan Sauce
3 tblsp honey
2 tblsp butter, melted
2 tblsp chopped pecans, toasted
2 tsp lemon juice
1 tsp mustard

Mix all ingredients together.










We both really liked the way this chicken turned out. I baked it in the oven since it was raining and I did not want to send Richard out in the bad weather.

I had a package of chicken thighs in the freezer which is what I used for this recipe. And believe it or not, I did not make any changes.