Recipe for: Grilled chicken pieces in honey glaze - photo 1
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Recipe for: Grilled chicken pieces in honey glaze

Pikantne Main Dishes Grilling Regional Cuisine of Poland 45 min Medium 8 wyświetleń ~21.24 PLN * - (0)
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Description

Delicate pieces of chicken (thighs) marinated in a sweet and sour honey-mustard glaze, then grilled on the skin until crispy. The dish combines traditional Polish ingredients (honey, lemon, thyme) with a modern approach to grilling and a glossy, slightly sticky skin that tempts with its color and aroma. Recommended with young seasonal vegetables (e.g., asparagus), spelt, or a young cabbage salad. Qualities: contrast of honey's sweetness and mustard's spiciness, crispy skin, juicy interior; aesthetically — golden color and shiny glaze.

Ingredients Used

Ingredients (12)

Servings:
4
  • Chicken thigh 800 g
  • Honey 60 ml
  • Mustard 30 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • Garlic 2 ząbki (~10 g)
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 2 g
  • ✨ Opcjonalne
  • Fresh thyme 30 g
  • Green asparagus 200 g
💰 Szacowany koszt dania: ~21.24 PLN (5.31 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the glaze: pour honey (60 g) into a medium bowl. If the honey is thick, place the jar in a bowl of warm water for 2-3 minutes and stir until it becomes liquid. Add mustard (30 g), rapeseed oil (30 g), apple cider vinegar (15 g), juice and grated zest from half a lemon (about 50 g of juice/60 g of pulp — squeeze the lemon by hand over the bowl). Press the garlic (10 g) through a garlic press. Add sweet paprika (2 g), salt (6 g), and pepper (2 g). Stir with a spoon or whisk until the ingredients are combined and a smooth, sticky emulsion forms.

Ingredients: Honey, Mustard, Rapeseed oil, Apple cider vinegar, Lemon, Garlic, sweet paprika, Salt, Black pepper
Use a large bowl and a silicone spoon or whisk. Gently heat the honey — do not boil. If you don't want to use the whole lemon, save the rest for finishing the dish.
2

Prepare the thighs: dry the chicken thighs (800 g) with a paper towel. If they have long skin ends, trim them. Optionally, make light diagonal cuts in the skin (3-4 cuts) without cutting deeply into the meat — this will help the glaze penetrate and the skin will shrink evenly. Sprinkle the meat with a little salt (leave about half of the salt for the marinade) and rub it in lightly.

Ingredients: Chicken thigh, Salt
Use a cutting board and a sharp knife for the incisions. The incisions should be shallow to avoid exposing the meat. Drying the skin is crucial for achieving crispiness — do not skip this step.
3

Combine: pour 2 tablespoons (about 30 g) of fresh glaze into a separate bowl and set aside (this part will be used for decoration or as a base for later heating and drizzling). Thoroughly rub the remaining glaze onto the thighs — use a spoon or brush and massage the marinade under the skin and on top. If using fresh thyme (optional), strip the leaves from the stems and mix them into the marinade. Set the meat aside for at least 20 minutes at room temperature or up to 2 hours in the refrigerator — shorter exposure will impart flavor, while longer will intensify the aroma.

Ingredients: Chicken thigh, Honey, Mustard, Fresh thyme
Always reserve part of the marinade before it comes into contact with raw meat if you want to use it uncooked. If you plan to use the marinade after it has come into contact with raw meat, boil it for 2-3 minutes and let it reduce slightly to make it safe for serving.

Grilling

4

Preheat the grill with a lid or a grill pan: set to medium-high heat (if using a charcoal grill, heat the coals to about 200–220°C; if using a gas grill, set to medium-high). Before placing the meat, lightly oil the grill grates with a brush. Place the thighs skin-side down. Cook/grill without moving for 6–8 minutes, until the skin is deeply golden and starts to lightly smoke with aroma; check the color—it should be a deep golden with caramelization spots.

Ingredients: Chicken thigh, Rapeseed oil
The best tools are wide tongs and a grill brush. Don't flip the meat too often — let the skin sear. The grill pan should be heated well before adding the meat to achieve a searing effect.
5

After browning, flip the thighs to the other side and reduce the heat to medium. Grill for another 8–12 minutes, until the meat is almost cooked through. In the last 4–5 minutes, brush the reserved marinade (30 g) in thin layers every 1–2 minutes — this will create a shiny glaze. If you didn't reserve the marinade earlier, bring the remaining marinade to a boil in a saucepan for 2–3 minutes and use it as a warm sauce.

Ingredients: Chicken thigh, Honey, Mustard
The time depends on the size of the pieces — look for signs: the juices running from the meat should be clear, and there should be no pink color around the bones. If you have a thermometer, the internal temperature near the bone should reach 74°C.

Finishing and serving

6

Transfer the thighs to a board or plate and let them rest for 5–8 minutes — resting allows the juices to distribute evenly throughout the meat. Just before serving, drizzle the meat with juice from the remaining half of the lemon, sprinkle with fresh thyme (optional), and serve with grilled asparagus (200 g) — lightly coat the asparagus with oil and season with salt before grilling, and cook for 2–3 minutes on each side until they are tender-crisp.

Ingredients: Chicken thigh, Lemon, Fresh thyme, green asparagus
Use sharp knives for slicing, and serve on a warmed plate or at least not cold. Resting the meat is key — do not slice immediately after removing from the grill.

Fun Fact

💡

Honey has been used in Polish cuisine for centuries as a sweetener and preservative; the combination of honey and mustard is a classic of Polish marinades, but the glaze achieved during grilling is a modern twist that gives a glossy, aromatic crust.

Best for

letni grill rodzinny obiad spotkanie przy ogrodzie

Tips

🍽️ Serving

Serve with pearl barley or young potatoes with dill, and grilled asparagus or a young cabbage salad. For contrast, add a garlic yogurt dip (buttermilk or natural yogurt, garlic, dill). Serve lemon wedges for additional squeezing.

🥡 Storage

Store in the refrigerator for up to 2 days in an airtight container. For reheating, it's best to use the oven at 160°C for 8–12 minutes to avoid softening the crust; you can also finish on a hot grill for 2–3 minutes to restore crispness. Do not store at room temperature for longer than 2 hours.

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