Sticky Grilled Chicken Recipes

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STICKY GRILLED CHICKEN



Sticky Grilled Chicken image

There will never be too many ways to barbecue chicken. In this recipe, molasses and apricot jam lend a sweet and sticky glaze.

Provided by Maggie Ruggiero

Categories     Chicken     Grill/Barbecue     Molasses     Apricot     Summer     Gourmet     Ginger

Number Of Ingredients 11

10 garlic cloves, forced through a garlic press or minced
1 Tbsp grated peeled ginger
2 tsp paprika
1 1/2 tsp ground coriander
3/4 tsp ground cumin
Rounded 1/4 tsp cayenne
1 1/2 Tbsp olive oil or vegetable oil
2 cups bottled unsweetened pomegranate juice
1 cup apricot jam (12 oz.), forced through a sieve if chunky
2 Tbsp molasses (not robust or blackstrap)
2 whole chickens (about 3 1/2 lb each), cut into 10 serving pieces (see cook's note below)

Steps:

  • Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
  • Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
  • Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.

STICKY GRILLED CHICKEN



Sticky Grilled Chicken image

Just another quick glaze for chicken on the grill. You can make the glaze ahead, cover and refrigerate it for up to 2 weeks, if you like.

Provided by JackieOhNo

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup ketchup
1/4 cup apricot preserves or 1/4 cup peach preserves
1/2 garlic clove, finely chopped
1 tablespoon cider vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/4 teaspoon dry mustard
1 (3 1/2-4 lb) chicken, cut into pieces

Steps:

  • In a small bowl, whisk together the ketchup, marmalade, garlic, vinegar, red pepper, chili powder, and mustard.
  • Heat grill to medium. Place the chicken, skin-side up, over indirect heat, close lid, and cook for 25 minutes. Brush the glaze over the skin and continue to cook, brushing once more with the glaze, until cooked through, about 20 minutes more.

Nutrition Facts : Calories 587, Fat 36.6, SaturatedFat 10.4, Cholesterol 181.1, Sodium 351, Carbohydrate 17.6, Fiber 0.4, Sugar 15.5, Protein 45.4

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