Jen Causey

Recipe Summary

45 mins
45 mins
Max Servings:
16 chicken pieces


Ingredient Checklist


Instructions Checklist
  • Season chicken with salt and 1/2 tsp. pepper. Sprinkle with granulated garlic. Cover and refrigerate until ready to grill.

  • Prepare a grill for a two-zone fire. (For a gas grill, preheat one burner to medium-high heat and the rest of the burners to medium-low; for a charcoal grill, bank two thirds of the coals to one side of the grill and spread the remaining coals over the other side.) Clean and oil the grill grates.

  • Stir together brown sugar, vinegar, mustard, ketchup, paprika, and the remaining 1/4 tsp. pepper in a small bowl.

  • Place the chicken (skin sides down for the thighs) on the cooler side of the grill. Cover and cook, turning occasionally and switching positions (so all pieces cook evenly), until the chicken is cooked through (the internal temperature should read 165°F on an instant-read thermometer), 15 to 30 minutes. Uncover and transfer the chicken to the hotter part of the grill. Continue cooking, basting chicken with the glaze and turning often, until lightly charred and caramelized, 4 to 5 minutes. Transfer to a platter and let rest 5 to 10 minutes before serving.

Nutrition Facts

351 calories; total fat 17g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 182mg; sodium 385mg; potassium 378mg; carbohydrates 15g; fiberg; sugar 14g; protein 32g; trans fatty acidg; vitamin a 85IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 6mcg; vitamin b12 1mcg; calcium 27mg; iron 2mg.