Grilled Cumin Honey Glazed Chicken with Charred Chile Black Bean
A smoky grilled chicken glazed with honey-cumin mixture and served alongside a hearty black bean dressing studded with charred chiles and crispy tortilla strips. The two-zone grilling method ensures juicy meat with perfectly crispy skin, while the accompanying black bean mixture combines roasted peppers, charred tortillas, and fresh cilantro for a complete Southwestern-inspired meal. Perfect for weekend barbecues or outdoor entertaining when you want something more substantial than typical grilled chicken.
Ingredients
- 5 pounds whole chicken or equal amount skin on chicken pieces, rinsed and patted drychicken thighssame weightpreference
shorter cook time needed
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 teaspoons canola oil
- 1 tablespoon cumin seed
- 3 tablespoons agave syrup or honey
- 1 each green pasilla chilepoblano pepper1:1availability
similar heat and flavor
- 1 each jalapeño pepper
- 4 each corn tortillas (6 inch)
- 1 can (15 ounces) black beans, drained and rinsed
- ¼ cup chicken stock
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ cup fresh cilantro, chopped
- 6 wedges lime
Instructions
- 1
Season chicken pieces with salt and pepper and lightly coat with oil
- 2
Mix cumin seeds with agave syrup and set aside
- 3
Set up grill with one side at medium-high heat and other side at medium-low heat
- 4
Place chicken skin-side down on hot side of grill until grill marks form
- 5
Flip chicken skin-side up and move to cooler side of grill, close lid and cook until done
- 6
Brush both sides of chicken with cumin-agave mixture in last two minutes of cooking
- 7
Remove chicken from grill and let rest at least 10 minutes
- 8
Blacken chile and jalapeño peppers on grill using metal tongs
- 9
Place charred peppers in bowl, cover tightly with foil and let sit 10 minutes
- 10
Wipe skin off peppers, discard stems and seeds, then chop into pieces
- 11
Grill tortillas briefly on each side until slightly charred, then chop into strips
- 12
Combine black beans, chopped peppers, tortilla strips, chicken stock, paprika and salt in grill-safe pan
- 13
Heat bean mixture on grill until it comes to a boil, then remove and cool briefly
- 14
Serve chicken with black bean mixture, garnished with cilantro and lime wedges
Tips
Use a meat thermometer to ensure chicken reaches 160°F internal temperature for food safety
Don't skip the resting period after grilling as it allows juices to redistribute throughout the meat
Char the peppers well for maximum smoky flavor in the black bean mixture
Good to Know
Refrigerate cooked chicken up to 3 days. Store black bean mixture separately up to 4 days.
Black bean mixture can be made 1 day ahead and reheated. Marinate chicken in spice mixture up to 4 hours ahead.
Serve immediately while chicken is warm. Black bean mixture can be served warm or at room temperature.
Common Mistakes
Don't move chicken too early to avoid tearing skin and losing grill marks
Don't rinse charred peppers with water to avoid losing smoky flavor
Substitutions
similar heat and flavor
FAQ
Can I use boneless chicken instead?
Yes, but reduce cooking time significantly. Boneless pieces will cook in 6-8 minutes total and won't need the two-zone method.
What if I don't have a grill?
Use a grill pan or cast iron skillet for chicken, and char peppers over gas burner flame or under broiler until blackened.
How long does the black bean mixture keep?
Refrigerate up to 4 days. The flavors actually improve after a day as ingredients meld together.