This Sweet and Spicy Grilled Chicken recipe combines a tangy glaze with a hint of heat, perfect for a summer barbecue.
Combine the barbecue sauce, marmalade, minced garlic, vinegar, red pepper flakes, chili powder, and mustard in a small bowl.
Mix the glaze ingredients thoroughly to ensure an even distribution of flavors.
Preheat the grill to medium heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Place the chicken skin-side up on the grill over indirect heat. Close the lid and cook for 25 minutes.
Use indirect heat to cook the chicken evenly without burning the skin.
Brush the glaze over the chicken skin and continue cooking for another 20 minutes, brushing once more halfway through.
Apply the glaze generously to create a flavorful coating on the chicken.
Check the internal temperature of the chicken to ensure it has reached 165°F (74°C). Remove from the grill and let rest for 5 minutes before serving.
Letting the chicken rest allows the juices to redistribute, keeping it moist and flavorful.
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