Basic Grilled and Glazed Chicken
Mary Cressler | Vindulge
basic dry rub
any jam will do, we just used raspberry
Prepare grill or charcoal.
Prepare chicken by trimming excess fat and bone fragements, rinse in cold water and pat dry.
Coat chicken in olive oil and apply dry rub. The rub will stick to the oil. Be sure to apply rub under skin on breast, thigh and leg. This can be done up to four hours in advance.
For coals, if it’s still too hot, just wait another few minutes until desired heat. Coals should be red, not too many flames.
Place chicken on direct heat for 2 minutes or until desired look of skin and then flip.
Move chicken to indirect heat and cover for up to 20 minutes (But check often to be sure you don’t overcook as each cut of meat will vary in time).
When meat reaches close to final temperature (155 – 160 degrees) brush first coat of glaze over all sides of chicken.
Remove chicken when temp is at 165 degrees and add second coat of glaze.
Let the chicken stand 10 minutes to let juices redistribute and glaze thicken.
Combine the barbecue sauce and the jam and stir over low to medium heat for about 5 minutes.
Remove from heat.
Follow the instructions above for more detail.