Six ordinary pantry ingredients infuse my new gluten free honey soy garlic chipotle butterflied chicken with its out-of-this-world taste and texture, y’all. Reserving half of the marinade to use as a glaze deepens the color and intensity of the flavors, making this incredible recipe a keeper for when you need an easy, breezy home cooked meal. Yep and yay…
Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Gluten Free Honey Soy Garlic Chipotle Butterflied Chicken is an Oh Sooo Chilling Grilling or Baking Experience, Yep…
In the summer, I usually develop new recipes inside of my air-conditioned kitchen, then pass them along to grillmaster Mark out on our back patio for their final preparation. Since this arrangement is sooo freeing, I usually spend the extra time I gain by not having to actually cook the meal by experimenting with different pantry ingredients.
For this butterflied chicken, I wanted something oh sooo simple and easy that doesn’t require a long marinating time to reach its optimal flavor and texture. I also wanted the marinade to double as a glaze, and I wanted to keep the ingredients down to just over a handful.
So, I spun my sauce and spice carousels around a half a dozen times each. Then, I finally settled on a brand new mix of six scrumptidelicious ingredients for this gluten free honey soy garlic chipotle butterflied chicken that can also be baked in the oven, too.
There’s About 15 Whole Minutes of Hands-On Time For This Gluten Free Honey Soy Garlic Chipotle Butterflied Chicken, Y’all…
The reason that I love pantry ingredient meals so much is because the bottled sauces that I use make the meat really tender, really fast. So, I started this butterflied chicken recipe with my favorite gluten free soy sauce. Then, I added TABASCO chipotle pepper sauce to deepen the earthiness of the soy sauce base.
Finally, I added honey, parsley of course, and minced garlic and onion powder. I stirred it, then reserved half of it for the glaze. Then, I (I mean Mark) butterflied the chicken, and I (yes, I) marinated the chicken breast-side up for 1 hour.
Once the hot grill coals were ready, Mark grilled the marinated bird in cast iron for almost an hour. Then, I added a bit of thickener to the marinade, and heated it up on the stove until it became a glaze.
I glazed the bird with the sauce, and 10 minutes later this honey soy garlic chipotle butterflied chicken was ready to come off of the grill. So, we rested it for a bit til it stopping sizzling and came down in temperature enough to carve and devour.
And then we tried to lift it out of the skillet, and the meat started to fall right off of the bone, y’all!! Every bite is sooo tender, with even the breasts as tender and juicy as the thighs and legs. And the flavor…a symphony of earthiness with a subtle sweet finish that’s enhanced to perfection with a few fresh parsley bit pops sprinkled here and there.
And the hands-on time is like an entire 15 minutes, too. Just a few minutes to butterfly, a couple of minutes to marinade, a quick minute to heat the coals, and less than a minute to put on the grill. We left the bird uninterruptedly covered until it was time to glaze, so that only leaves a couple more minutes to heat the glaze and baste the bird. It’s a win, win, win situation that ends with a big flavor bang at the end.
Share this gluten free honey soy garlic chipotle butterflied chicken with those who love your company just as much as they love your food. And see y’all on the yum side…
Honey Soy Garlic Chipotle Butterflied Chicken
- 1 5-pound whole chicken
- Butterfly the chicken. Set aside.
- Stir the gluten free soy sauce, minced garlic, onion powder, TABASCO chipotle pepper sauce and honey together in a small bowl.
- Reserve half of the sauce.
- Pour the remaining sauce into a large, rectangular glass or plastic container with a fitted lid.
- Place the chicken breast-side down into the marinade. Use a spoon to ladle some of the marinade on the other side of the chicken.
- Cover and refrigerate for at least 1 hour, or up to 6 hours. Discard marinade.
- Grease a 12-inch cast iron skillet. Place the marinated chicken breast side up in the skillet.
- Preheat grill to medium heat, or preheat oven to 400 degrees F.
- Grill or bake the chicken for about 50 minutes or until a digital meat thermometer inserted deep into the breast or thigh reads 155 to 160 degrees F. (Please see recipe notes)
- When the chicken cooks, add 1/2 teaspoon of tapioca starch or arrowroot starch to the reserved marinade Heat the marinade over medium high heat until it thickens slightly.
- Baste the chicken with some of the glaze, then let the chicken cook up to 165 degrees F before serving.