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Credit: Mark Lund

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

655 calories; calories from fat 58%; fat 42g; saturated fat 12g; cholesterol 207mg; sodium 206mg; carbohydrates 16g; fiber 0g; sugars 10g; protein 51g.
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