4 hrs 30 mins
Luby Luby Luby's Note:
This recipe came from Weber and the original recipe used Cornish Hens but DH used a fryer that we had in the freezer. We loved the distinctive flavor of the lime and rosemary. If you want to use Cornish Hens you will need two for this recipe.
My Private Note
Units: US | Metric
For the marinade
- 1/4 cup fresh lime juice
- 3 tablespoons vegetable oil
- 4 tablespoons honey
- 2 teaspoons dried thyme leaves
- 3 teaspoons dried rosemary leaves
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 (3 1/2-4 lb) roasting chickens (3 1/2 to 4 1/2 pounds)
- cajun seasoning, such as tony chacherie
- 1Combine all marinade ingredients, mixing well.
- 2Remove the giblets from the fryer.
- 3Rinse the fryer, inside and out, under cold running water.
- 4Pat dry with paper towels.
- 5Using a sharp cleaver or poultry shears split the fryer in half.
- 6Place the split fryer in a large zippered bag and pour marinade over meat.
- 7Press the air out of the bag and seal.
- 8Place the bag in the refrigerator for a minimum of 3 hours, turning occasionally.
- 9Remove the bag from the refrigerator and take the halves out and discard the marinade.
- 10Season the halves well with Tony Chacherie seasoning.
- 11Preheat gas grill on high.
- 12Turn fire down to low and sear skin-side of chicken over low direct heat.
- 13After seared turn one burner to high and turn the fire off completely on other burner.
- 14Place halves on the burner with no heat and cook on indirect high heat for 1 1/2 hours (350-375 degrees).
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Nutritional Facts for Honey Lime Glazed Chicken
Serving Size: 1 (307 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1435.0
- Calories from Fat 918
- Total Fat 102.0 g
- Saturated Fat 26.0 g
- Cholesterol 374.3 mg
- Sodium 1224.7 mg
- Total Carbohydrate 39.6 g
- Dietary Fiber 1.4 g
- Sugars 35.0 g
- Protein 88.5 g