I love just about anything on the grill, but I have to say that grilled chicken is one of my most favorites! My friend, Betsy has been raising chickens, and we took the opportunity to try some with this great chicken recipe I found over at Amy’s Cooking Adventures.  I was lucky to cook from Amy’s blog a couple of months ago for my Secret Recipe Club blog post in June.  I was at a total fork in the road with what I wanted to make from her blog.  Did I make her Sweet & Sticky Baked Chicken or her Jack & Coke Steaks?

Well, the Jack & Coke Steaks won out for the recipe post, but I made this chicken shortly after, following Amy’s recipe to the letter, with the only exception being that we grilled it.  We loved it so much we tried it with chicken breasts and baked them in the oven, too.

So, either way you cook it…this Sweet & Sticky Chicken is one heckuva good meal.  Think sweet Asian BBQ… heavenly.

We served it up with some Roasted Cauliflower and my Asian Slaw with Ginger Soy Dressing.

Amy’s Cooking Adventures – Sweet & Sticky Baked Chicken

Using the original recipe with baking instructions from Amy I made another night using chicken breasts… very good!

Don’t second guess if your chicken is done or not.  This Thermapen Mk4 is the best meat thermometer I have ever owned!  

Yield: 6

Sweet & Sticky Grilled Chicken

Print

Asian BBQ Tasting sweet & Sticky Grilled chicken... fabulous recipe!

Prep Time 8 hours

Cook Time 20 minutes

Total Time 8 hours 20 minutes

Ingredients

• 6 chicken legs (about 1 ½ lbs) (Feel free to use whatever parts of the chicken your family enjoys)
• ¼ cup balsamic vinegar
• ¼ cup honey
• ¼ cup packed brown sugar
• 2 tbsp low sodium soy sauce
• 1 ½ tsp minced garlic (3 cloves)
• ½ tsp ground ginger
• ½ tsp black pepper

Instructions

In a small bowl, whisk together the balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger, and pepper for the marinade.

Pour the marinade into a large zipper bag along with the chicken legs.

Seal and shake to coat.

Place the bag in the refrigerator for 8 hours or overnight, turning several times.

Remove Chicken from bag.

Pour the remaining marinade from the zipper bag into a small saucepan over medium heat. Bring the marinade to a boil, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until the sauce has thickened; about 15 minutes.

Grill at about 350 degrees until chicken is done. Basting every now and then with the marinade.

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• 
  Thermapen Mk4 Instant-read Thermometer 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 592 Total Fat: 25g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 341mg Sodium: 439mg Carbohydrates: 22g Fiber: 0g Sugar: 21g Protein: 66g

Nutrition isn't always accurate.

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela