We just can’t get enough of roasted or grilled chicken. The bird is so versatile and the ways to prepare it are endless! “Pantry superstars do the heavy lifting in this easy, crowd-pleasing grilled chicken dinner.”
Now If you can find a whole chicken that is already split, the result is a chicken dinner with the same properties of spatchcocking (quick-cooking, lots of surface area to get charred, crispy skin) but which is more manageable than dealing with a whole bird. If you can’t score one, buy a whole chicken, butterfly it, then split it yourself by slicing directly between the two breasts.
For the tangy glaze, stir up a few condiment powerhouses like marmalade, Dijon mustard, and sherry vinegar, and brush them onto the chicken after cooking it most of the way through, covered over indirect heat. For the final 10 to 15 minutes, transfer the chicken halves to direct heat and baste with every flip until glistening and charred. Leftover glaze can be cooked down as a sauce to serve alongside the finished dish.
Word to the wise, have extra napkins on hand 😉
Sweet and Sticky Grilled Chicken
- 1 3½–4-lb. chicken, backbone removed, halved
- Kosher salt, freshly ground pepper
- ½ cup orange marmalade or seedless jam of choice
- ⅓ cup Dijon mustard
- ⅓ cup sherry vinegar or red wine vinegar
- 3 Tbsp. soy sauce
- 1 jalapeño, finely chopped (optional)
- 5 garlic cloves, finely grated
- 1 Tbsp. vegetable oil, plus more for grill
- Flaky sea salt
- Generously season chicken halves all over with salt and pepper. Let sit at room temperature at least 15 minutes, or chill up to 1 day. If chilling, let sit at room temperature 1 hour before grilling.
- Whisk marmalade, mustard, vinegar, soy sauce, jalapeño (if using), and garlic in a small bowl to combine. Set glaze aside.
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate. Pat chicken dry with paper towels, then rub with 1 Tbsp. oil. Place, skin side down, over indirect heat. Cover grill and grill chicken, turning halfway through, until skin is lightly browned and an instant-read thermometer inserted into thickest part of thighs registers 120°–130°, 15–20 minutes.
- Uncover grill, turn chicken over, and move over direct heat. Brush chicken with reserved glaze. Grill, turning often and brushing generously with glaze (move to indirect heat if browning too quickly), until charred in spots and an instant-read thermometer inserted into thickest part of breast registers 150° (it will climb to 160° as chicken rests), 10–15 minutes. Transfer chicken, skin side up, to a cutting board; let rest 15 minutes.
- While chicken is resting, transfer any remaining glaze to a small saucepan and cook over medium-high heat, stirring occasionally, until bubbling and slightly thickened, about 5 minutes.
- Carve chicken and transfer to a platter; sprinkle with sea salt. Serve with sauce alongside.
Recipe by Zaynab Issa For Bon Appétit