Sticky Grilled Chicken
- Preparing Time: -
- Total Time: -
- Served Person:
- 2 tsp paprika
- 3/4 tsp ground cumin
- 1 1/2 tsp ground coriander
- 10 garlic cloves, forced through a garlic press or minced
- 1 tbsp grated peeled ginger
- rounded 1/4 tsp cayenne
- 1 1/2 tbsp olive oil or vegetable oil
- 2 cups bottled unsweetened pomegranate juice
- 1 cup apricot jam (12 oz.), forced through a sieve if chunky
- 2 tbsp molasses (not robust or blackstrap)
- 2 whole chickens (about 3 1/2 lb each), cut into 10 serving pieces (see cook’s note below)
- Carbohydrate 18 g(6%)
- Cholesterol 90 mg(30%)
- Fat 19 g(30%)
- Fiber 0 g(1%)
- Protein 23 g(45%)
- Saturated Fat 5 g(27%)
- Sodium 96 mg(4%)
- Calories 339
Preparation Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving. Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas). Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat. Cook’s notes:To cut a chicken into 10 pieces, cut each breast half into 3 pieces, then separate drumsticks and thighs. Backbones can be used to make chicken stock. Chicken can be roasted, skin side down first, in 2 foil-lined 17 by 11-inch 4 sided sheet pans in upper and lower third of oven at 475 ̊F, turning and basting occasionally, about 40 minutes. Sauce can be made 3 days ahead and chilled.
Preparation Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving. Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas). Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat. Cook’s notes:To cut a chicken into 10 pieces, cut each breast half into 3 pieces, then separate drumsticks and thighs. Backbones can be used to make chicken stock. Chicken can be roasted, skin side down first, in 2 foil-lined 17 by 11-inch 4 sided sheet pans in upper and lower third of oven at 475 ̊F, turning and basting occasionally, about 40 minutes. Sauce can be made 3 days ahead and chilled.
