Honey Glazed Chicken Recipe (GAPS)

Honey Glazed Chicken (GAPS)

Honey Glazed Chicken

Recently on my Facebook page, I was asking for ideas for using up whole chickens.  I have been accumulating a few in my freezer lately,  but needed to clear out some room before picking up a large order of pork this week.  If you missed it, be sure to take a look at all of the fantastic ideas everyone shared!  I was quite inspired after reading the thread.

One that stood out to me, though, was posted by my sister-in-law, Jazmine.  She reminded me of a dish I had been making pretty regularly for a while, but had forgotten about for the past few months.  Her suggestion also reminded me that I have never shared this recipe on my blog.  I thought it was about time!

You can make this with a whole chicken or with just legs and thighs, or any other combo of cuts that you like.  It’s really quite flexible!  If you’re using pasture-raised chicken like I am, you’ll want to brine it first so that it’s not too tough.  I’ve included instructions for that below.  Enjoy!

 Honey Glazed Chicken


1 whole pastured chicken, cut into 6-8 pieces

For the brine:
1/4 cup sea salt
1 cup filtered water (more as needed)

For the glaze:
1/3 cup honey
1/4 cup Dijon mustard
2 cloves garlic, minced
3 Tbsp filtered water
3 Tbsp balsamic vinegar*
1 Tbsp olive oil
sea salt & pepper, to taste


Brined chicken

Brined chicken

Place chicen pieces into a large baking dish or bowl.  Dissolve sea salt in the cup of water; pour over chicken.  Add additional water to cover chicken, if needed.  (If you want to do it my lazy way and you’re using fine sea salt, just sprinkle it over the chicken and then pour the water on top.  You’ll want to stir it around a bit.)  Cover chicken and refrigerate for at least 3 hours up to 24 hours.

Preheat oven to 425 degrees.  Remove chicken from the fridge, rinse, and pat dry.  (I normally tend to ignore these directions when following recipes.  However, you definitely want to rinse off the salt of brined chicken or it will taste too salty!)  Place chicken pieces in a buttered 9×13 baking dish.

Honey glaze

Honey glaze


Whisk together in a small bowl: honey, mustard, garlic, water, vinegar, and olive oil.  Pour the glaze over the chicken.  Add sea salt (if you did not brine the chicken) and pepper, to your taste.

Chicken ready for oven

Ready for the oven

Bake for 30 minutes, turning the chicken over halfway through.  Lower the oven to 375 degrees and bake for an additional 20 minutes, or until the chicken reaches an internal temperature of 165 degrees.

This chicken dish is terrific when served with sautéed onions and chard.

What’s your favorite way to bake chicken?  Please share your ideas in the comments!

*Technically balsamic vinegar is not GAPS legal, especially since most on the market have added sugar.  I was able to find a high-quality balsamic vinegar at my local health food store that does not contain any added sugar.  If you can’t find one or don’t tolerate balsamic vinegar, I would recommend substituting apple cider vinegar instead. {Updated 9/12/12}

This post is part of Real Food Wednesday, Allergy Free Wednesdays, Eat Make Grow Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Freaky Friday, Monday Mania, Fat Tuesday.


  1. amber says:

    Hi There Mindy,

    This recipe looks amazing. I have pinned this and I can’t wait to make it soon. I’m always on the lookout for new chicken recipes. And I love the honey balsamic combo here. Just fabulous!!

    Hope you’re having a great week.

    Be Well,

  2. I pinned this too! Anything with honey is bound to win my kiddos over! I am also featuring your recipe this week on AFW!

  3. Melissa says:

    I was under the impression that balsamic vinegar is NOT GAPS legal, YaY! if I’m wrong, but if i’m right, what substitute would you recommend?? (as you have made this before I’m thinking you will know what the best substitute is)

    • Mindy says:

      Melissa, you made a good point and I’m editing my post so that it has all the information those on GAPS need. Technically, balsamic vinegar is not legal. The main reason being that most have added sugar. I’ve been able to find high-quality balsamic vinegar in my local health food store that doesn’t have any added sugar in it and I tolerate it fine.

      If balsamic vinegar is an issue for you, you could always try using apple cider vinegar instead. I use that as a substitute for a lot of different vinegars. Hope this clarifies everything for you!

  4. Melissa says:

    THANKS! I didn’t realize it was the added sugar, that was the culprit! I too have a high quality balsamic vinegar w/o sugar! So, So Thankful I asked and you clarified! YaY! I love B.V and have been missing it!! :)

    • Mindy says:

      I love it, too! It’s a bit confusing at first, and I remember being quite excited at being able to include it. 😉 Enjoy!


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