I have had my eye on this recipe for a while. It is part of Matthew Kenney’s “Big City Cooking” and something that I always felt would be tasty. The original recipe calls for it to be cooked in a pan but I threw it on our Traeger and the smokiness was the perfect touch for the spices.
- 1/4 cup honey
- 2 tbsp fresh lime juice
- 1/2 tsp chile powder
- 2 tbsp minced ginger
- 1 tbsp plus 1 tsp finely chopped rosemary
- 1 1/2 tbsp lime zest
- 4 tbsp olive oil
- 4 whole chicken breasts, bone in skin on
In a small bowl, combine honey, lime juice and half the chile powder.
In another small bowl, combine the ginger, rosemary, lime zest, remaining chile powder, half the oil, salt and pepper.
Gently loosen the skin from the chicken breast but make sure to leave one side attached. Spread the ginger mixture under the skin. Season chicken with salt and pepper.
Cook until just before done and start basting with the honey mixture. If you baste too early it will burn.
Serve and enjoy.