Photo by: Photo: Mark Lund

Sticky Grilled Chicken

  • Yield: Makes 4 to 6 servings


  • 1/4 cup ketchup
  • 1/4 cup marmalade or apricot or peach preserves
  • 1/2 none 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 none 3 1/2- to 4-pound chicken, cut into pieces


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.)

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.

Nutritional Information

Amount per serving
  • Calories: 655none
  • Calories from fat: 58%
  • Fat: 42g
  • Saturated fat: 12g
  • Cholesterol: 207mg
  • Sodium: 206mg
  • Carbohydrate: 16g
  • Fiber: 0g
  • Sugars: 10g
  • Protein: 51g

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Sticky Grilled Chicken Recipe