I first applied this zippy glaze to Cornish hens on the rotisserie, but it will boost the
deliciousness factor of any kind of barbecued or roast chicken, or simply wings. I discovered the recipe in the booklet that came with my Napoleon barbecue, then tweaked it. The glaze is perfectly balanced between sweet and sour, buttery and tart.
2 tbsp (30 mL) unsalted butter
1 clove garlic, pressed or minced
2 tbsp (30 mL) each: liquid honey, cider vinegar
1 tbsp (15 mL) dijon mustard
Freshly ground black pepper to taste
In small pan, melt butter on medium heat. Remove from heat. Stir in garlic 30 seconds. Add honey, vinegar, mustard and pepper. Stir to combine.
When ready to use glaze, return pan to medium heat. Bring to full boil, to thicken slightly, then immediately remove from heat.
Makes 1/3 cup (75 mL).
- This makes enough glaze for 1 chicken or 3 to 4 Cornish hens.
- Brush glaze on meat near the end of the cooking time, as it will otherwise scorch.
TESTED IN IMPERIAL