Sticky Grilled Chicken

Sticky Grilled Chicken
Mark Lund

Serves 4-6
preparation
10
minutes
cooking
55
minutes

Ingredients

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

Directions

  1. In a small bowl, whisk together the ketchup, marmalade, garlic, vinegar, red pepper, and the chili powder and mustard (if using). (At this point, the glaze can be covered and refrigerated for up to 2 weeks.)
  2. 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.

 

 

Tara Bench
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 58 %
  • Fat 42 g
  • Sat Fat 12 g
  • Cholesterol 207 mg
  • Sodium 206 mg
  • Carbohydrate 16 g
  • Fiber 0 g
  • Sugar 10 g
  • Protein 51 g
What does this mean? See Nutrition 101.