Honey-glazed pepper chicken from Bon Appétit Magazine, Jun/Jul 2020: The Grilling Issue (page 78)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute honey or maple syrup for fermented garlic honey.

  • Kduncan on July 07, 2020

    Cooked these for the fourth with the miso-y potatoes. We didn't use the fermented honey (as we didn't have any). We didn't find the prep that intensive, as it was create the rub the night before, and then create the basting liquid the day of, and cook the chicken. Overall this was a winner for us. The skin was amazing, and the chicken juicy.

  • lils74 on June 27, 2020

    Made this last week--mixed results, but it was my first time brining(overnight) and I also made a lot of substitutions. Didn't realize in time to make the fermented honey, so just tossed in a few garlic gloves when I cooked my mixture up, but I'd love to try again with the fermented. Also didn't have pink peppercorns so used a few pickled green ones, and I'm not sure they added much, also dried chilli flakes for the fresh slices, no problem there. I also grilled it on a rack in the oven which worked well and that I will do again. Verdict? Super flavorful out of the oven, a little salty possibly because I didn't think about the brine and kept rebasting it with the juices from the pan below, which one wouldn't do on the grill obviously. I cook a chicken to eat it for the next few days and while this was fine the next day, I kinda wondered if it was worth the work. I think I would do it again if I had people coming over, but not just for me. Fun to experiment though.

  • lils74 on June 27, 2020

    Note that from the BA recipe for this you can click through to another on their site for the fermented garlic honey.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.