Sweet and Sticky Grilled Chicken

Hello! Welcome to Djalali Cooks. We are slowly getting our grill back in action so today I have Sweet and Sticky Grilled Chicken. A recipe so simple, it’s a great way to get back out to the grill. Grilled chicken is always a winner for us and this sweet and sticky sauce really makes this grilled chicken a standout; it’s a nice changeup from barbecue sauce. Are you ready? Let’s get right to it.

This recipe is from the June issue of Bon Appétit magazine. In their recipe they use a whole, halved chicken. I didn’t feel like taking apart a whole chicken so I just used 2 pounds total of my favorite pre-cut pieces: thighs and drumsticks. You can use your favorite pieces; if you prefer breasts, go for it!

Season all sides of each piece of chicken with kosher salt and black pepper. Let the seasoned chicken sit out to come up in temperature before grilling. Meanwhile we can make the sauce.

Sweet and Sticky Sauce

This sauce incorporates fruit preserves to get the sweet and sticky. Since there isn’t any ketchup or tomato paste, it’s a wonderful barbecue sauce alternative. In addition to the wet ingredients, we have grated garlic and an optional diced jalapeño. For the fruit preserves, you want to use something seedless – think apricot, orange marmalade, or peach. I have a mango-peach preserves combo. You can also use peach jalapeño, or something like that for a spicy sweet sauce.

Grate the 5 cloves (or one giant clove) of garlic directly into the large measuring cup or medium bowl. Add the diced jalapeño, Dijon mustard, sherry or red wine vinegar, soy sauce and preserves to the garlic. Whisk to fully combine.

Grill Set Up

Set up your grill with an indirect heat side. Most of the chicken grilling will happen over indirect heat. If you’re using a gas grill, only turn on half of the burners. Once the grill is hot, clean and oil the grates.

Just before grilling, pat the chicken pieces dry and coat the pieces with vegetable or grapeseed oil.

Grilling

Place the chicken pieces skin side down on the indirect heat side of the grill. Close the lid and cook the chicken for 20-30 minutes, until the chicken pieces temp at 150 degrees. Then use barbecue tongs to transfer the chicken pieces to the direct heat side of the grill, when you do this, flip them so they are skin side up.

Brush sauce onto the chicken pieces and close the lid for a minute or two. Continue flipping and brushing sauce on the chicken pieces until they develop some char spots and the internal temperature reaches 165 degrees. Transfer grilled chicken to a clean sheet tray and let it rest. While it’s resting the chicken will come up to 170 degrees.

Pour the remaining sauce into a saucepan and heat over medium-high heat, whisking regularly, until the sauce is bubbling and thickens slightly.

Pour the sauce into a small bowl and serve alongside the chicken.

This chicken is definitely sweet and sticky! Such a flavorful sauce – it goes beautifully with the smoky, charred flavor from the grill. The sauce is fantastic with chicken, but I can see it being just as amazing on pork chops or ribs. Or what about glazing some chicken meatballs?

Definitely try this recipe for Sweet and Sticky Grilled Chicken! And be sure to pin it to make the sauce for the next time you grill up some pork chops or ribs! Looking for another sweet and sticky chicken recipe, minus the grill? Try Hot Honey Chicken. Have a great week, stay cool! Take care and be well, xo Kelly

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Sweet and Sticky Grilled Chicken

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Dinner, Main Course – American

By Zaynab Issa, via Bon Appétit – Serves: 4

Prep Time: 15 Minutes – Cooking Time: 30 Minutes – Total Time: ~45 Minutes

Fruit preserves-based sauce sets the stage for Sweet and Sticky Grilled Chicken – a new go-to for all your summer cookouts.

Ingredients

• 2 lbs. Chicken Pieces (breasts, drumsticks, thighs...)
• Kosher Salt
• Black Pepper
• 1/2 cup Seedless Fruit Preserves, such as orange marmalade, peach or apricot
• 1/3 cup Dijon Mustard
• 1/3 cup Sherry Vinegar or Red Wine Vinegar
• 3 tbsp. Soy Sauce
• 1 Jalapeño, diced
• 5 Cloves Garlic, grated
• Vegetable Oil, plus more for the grill grates

Instructions

1

Season all sides of each piece of chicken with kosher salt and black pepper. Let the seasoned chicken sit out to come up in temperature before grilling. Meanwhile we can make the sauce.

2

Grate the 5 cloves (or one giant clove) of garlic directly into the large measuring cup or medium bowl. Add the diced jalapeño, Dijon mustard, sherry or red wine vinegar, soy sauce and preserves to the garlic. Whisk to fully combine.

3

Set up your grill with an indirect heat side. Most of the chicken grilling will happen over indirect heat. If you're using a gas grill, only turn on half of the burners. Once the grill is hot, clean and oil the grates.

4

Just before grilling, pat the chicken pieces dry and coat the pieces with vegetable or grapeseed oil.

5

Place the chicken pieces skin side down on the indirect heat side of the grill. Close the lid and cook the chicken for 20-30 minutes, until the chicken pieces temp at 150 degrees. Then use barbecue tongs to transfer the chicken pieces to the direct heat side of the grill, when you do this, flip them so they are skin side up.

6

Brush sauce onto the chicken pieces and close the lid for a minute or two. Continue flipping and brushing sauce on the chicken pieces until they develop some char spots and the internal temperature reaches 165 degrees. Transfer grilled chicken to a clean sheet tray and let it rest. While it's resting the chicken will come up to 170 degrees.

7

Pour the remaining sauce into a saucepan and heat over medium-high heat, whisking regularly, until the sauce is bubbling and thickens slightly.

8

Pour the sauce into a small bowl and serve alongside the chicken.

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