You may also like
Categories:
light brown sugar ground coriander kosher salt chickens pepper cider vinegar fresh rosemary vegetable oil potatoes
Viewed: 34 - Published at: 4 years agoIngredients
- 2 tablespoons light brown sugar
- 1 teaspoon ground coriander
- Kosher salt and freshly ground pepper
- 2 half chickens (about 3 pounds total)
- 1 (10-ounce) jar red jalapeno pepper jelly (about 1 1/4 cups)
- 1/4 cup cider vinegar
- 1 teaspoon minced fresh rosemary
- Vegetable oil, for grilling
- Grilled potatoes, for serving
Method
- 1.
- Prepare a grill for medium-high heat cooking.
- In a small bowl, combine the brown sugar, coriander, 1 tablespoon salt, and 1 teaspoon pepper.
- Rub the mixture over the chicken.
- In another bowl, whisk together the jelly, vinegar, and rosemary.
- 2.
- Brush the grill grate with oil.
- Grill the chicken halves, bone side down, for 10 minutes.
- Flip the chicken and cook until there are dark grill marks on the skin, about 10 minutes.
- Flip the chicken again and brush the skin with the jelly mixture.
- Continue cooking, brushing the skin every 10 minutes with the jelly mixture, reserving some for serving, until an instant-read thermometer inserted into the thigh but not touching the bone registers 165 degrees F, about 20 minutes more.
- Transfer the chicken to a cutting board and let rest for 5 minutes.
- Cut the chicken into serving pieces and serve with the extra glaze on the side.
