Honey Garlic Glaze for Poultry

I first discovered this dry rub and glaze when I made my first beer can chicken. It was the first time I roasted a whole chicken and I was a little traumatized. It was such a hit though and I got request for the glaze for chicken wings and even our THANKSGIVING TURKEY. It was the first time I ever cooked a whole Thanksgiving meal and everyone loved it. This recipe will be a winner. You’ll have to adjust depending on how much meat you are cooking, but keep the general ratios the same.

IMG_4726

Ingredients (dry rub):

  • 1/2 tsp. sea salt
  • 1/2 tsp. paprika
  • 1/4 tsp. chili powder
  • 1/4 tsp. black pepper
  • 1 1/2 tsp. garlic powder

**I tripled the dry rub recipe for a whole chicken or a whole tray of chicken wings.

Ingredients (glaze):

  • 1/3 cup honey
  • 1 tbsp. soy sauce
  • 1 tsp. coarse mustard
  • 1/2 tsp. red pepper flakes
  • minced garlic

**Add more honey to thicken the glaze. If you add too much mustard and soy sauce, it will thin out the glaze and not stick to the poultry. You just want a splash of soy sauce.

Directions:

Depending on what poultry you’re cooking, the oven temperature will be based on that. Apply the dry rub to the meat. Add a splash of canola or olive oil to help rub the spices on the meat.

Cook the meat in the oven…..

During the last 10 minutes, brush the glaze on one side of the meat and let sit for 5 minutes. Flip the meat and brush the glaze and let it sit for 5 minutes as well.

 

 

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