Sweet and Sticky Grilled Chicken

There’s something about the smell of grilled chicken that signals summer is here to stay. Sweet and Sticky Grilled Chicken takes that feeling and puts it on the plate—charred, glazed, and packed with bold flavor. Each bite brings together smoky depth and a balanced mix of sweet, savory, and tangy, thanks to a glaze that clings to the meat like a memory you don’t want to forget. Whether you're planning a casual get-together or just firing up the grill midweek, this recipe delivers that craveable backyard bite every time.

The secret to this dish lies in the contrast between the ingredients. A sticky glaze thickened with honey or brown sugar grips the charred edges of bone-in chicken, locking in juices without overpowering the natural flavor. A splash of vinegar keeps things bright, while your favorite chili paste or hot sauce brings the heat. The longer it cooks, the more that glaze caramelizes—turning each turn of the tongs into a moment of anticipation.

With American Made Grills, you can count on precise heat control and even cooking across every burner. Built entirely in the USA, our grills are made for those who take pride in precision and flavor. From the Hybrid Series to the Estate and Atlas lines, every model reflects our promise: durable construction, powerful performance, and thoughtful design.

Fire up your American Made Grill and give Sweet and Sticky Grilled Chicken the sear it deserves. Because flavor this bold deserves a grill that can handle it. Proudly built in the USA, it is crafted for those who care about what cooking outdoors really means.

Serves 4

Sweet and Sticky Grilled Chicken Ingredients

• 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 the grill
• Flaky sea salt

Sweet and Sticky Grilled Chicken Directions

1. Generously season chicken halves all over with salt (use about one tsp. Diamond Crystal or ½ tsp. Morton kosher salt per pound of chicken) and pepper. Let it sit at room temperature for at least 15 minutes or chill for up to one day. If chilling, let sit at room temperature for one hour before grilling.
2. Whisk marmalade, mustard, vinegar, soy sauce, jalapeño (if using), and garlic in a small bowl to combine. Set the glaze aside.
3. Prepare the grill for medium-high indirect heat. For a charcoal grill, bank the coals on one side of the grill. For a gas grill, leave one or two burners off. Lightly oil the grate. Pat the chicken dry with paper towels, then rub it with one tablespoon of oil. Place the skin side down over indirect heat. Cover the grill and cook the chicken, turning halfway through, until the skin is lightly browned and an instant-read thermometer inserted into the thickest part of the thighs registers 120°–130°, 15–20 minutes.
4. Uncover the grill, turn the 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 the 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 for 15 minutes.
5. While the chicken is resting, transfer any remaining glaze to a small saucepan and cook over medium-high heat, stirring occasionally, until it bubbles and slightly thickens, about five minutes.
6. Carve chicken and transfer to a platter; sprinkle with sea salt. Serve with sauce alongside.

Taken from bonappetit.com