- Prep time: 10 minutes
- Cook time: 35 minutes
- Marinating time: 30 minutes
- Yield: Serves 6
- 1/4 cup white vinegar
- 1/4 cup coconut oil
- 1 chicken, cut into parts after removing skin
- Freshly ground black pepper
- 1/2 cup RAW ORGANIC HONEY
- 2-3 tablespoons water
- 1/2 cup chopped fresh spearmint (or 2 tablespoons dried spearmint)
1 Marinate the chicken: Place chicken pieces in a bowl after removing skin. Mix vinegar with oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.
2 Make honey spearmint glaze: In a small bowl mix honey, spearmint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
3 Grill the chicken: Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill. Cook for approximately 25-40 minutes, covered, turning every 7 or 8 minutes.
4 Baste with the glaze: For the last 5-10 minutes of cooking, baste all sides with the honey spearmint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast
Note that although the breast pieces are bigger, they may finish cooking earlier than thighs.