There are two dangers to grilling chicken. One is that the chicken burns on the outside and is raw on the inside. The easy solution for this is to use indirect, rather than direct, heat. The next problem is that the chicken gets dry. Brining -- soaking the pieces in a salt solution -- is the way to ensure moistness. Even a 15-minute soak makes a difference.
For further flavor, the chicken is glazed with a made-in-a-minute sweet and spicy sauce. Serve with steamed green beans and corn on the cob.
- 1/2 cup salt
- 3 cups orange juice
- 1 teaspoon red pepper flakes
- 3 1/2 to 4 pounds bone-in, skin-on chicken parts
- 1/2 cup ketchup
- 1/2 cup orange marmalade
- Hot red pepper sauce, such as Tabasco
In a bowl large enough to comfortably hold all the chicken, whisk together the salt, orange juice and red pepper flakes until most of the salt has dissolved. Add the chicken, making sure it is completely covered by the liquid. Cover with plastic wrap and set aside for 15 to 20 minutes while the grill heats.
(If you plan on cooking the chicken at a later time, remove the chicken from the soaking liquid after 20 minutes, cover it and refrigerate.)
When ready to cook the chicken, prepare the grill for indirect cooking. If it is a charcoal grill, build the fire on one side. If it's a gas grill, turn all the burners to preheat and then turn off one burner just before you begin cooking.
While the grill is heating, combine the ketchup, orange marmalade and hot red pepper sauce to taste in a medium bowl. Set aside.
Remove the chicken from the soaking liquid and discard the liquid. Place the chicken on the grill, skin side down, making sure it is not over direct heat. Cover the grill. Cook the chicken 20 to 25 minutes or until it is cooked through, turning it over once. Brush with the glaze during the last 5 minutes of cooking time. Serve with a drizzle of the remaining glaze.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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