Hot honey is the one ingredient upgrade your grilled chicken needs.
But we like them even better when theyre cut with a little sweetness likehot honey.
Ingredients
4(8- to 9-oz.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
Let stand at room temperature, uncovered, 20 minutes.
Meanwhile, preheat a gas grill to high (450F to 500F) on one side.
While grill preheats, melt butter in a saucepan over medium-high.
Whisk in honey and hot sauce.
Bring to a boil over medium-high, stirring occasionally.
Reduce heat to medium-low; simmer, stirring occasionally, until thickened and syrupy, 10 to 12 minutes.
Remove from heat; stir in vinegar and paprika.
Transfer 3 tablespoons hot-honey glaze to a small bowl, and set aside for serving.
Place chicken on oiled grates over lit side of grill.
Grill, covered, until grill marks form, about 3 minutes.
Turn chicken, transferring to unlit side of grill.
Brush top of each chicken breast with about 1 1/2 teaspoons of the hot-honey glaze.
Remove chicken from grill, and place on a platter.
Let stand 5 minutes.
Brush with reserved 3 tablespoons hot-honey glaze.
Garnish with sliced scallions, and sprinkle with flaky sea salt, if desired.
