Name: Sticky Grilled Chicken with Pomegranate-Apricot Glaze
Cook time: 45 minutes
Total time: 1 hour
Ingredients: 10 garlic cloves, forced through a garlic press or minced; 1 Tbsp grated peeled ginger; 2 tsp paprika; 1 1/2 tsp ground coriander; 3/4 tsp ground cumin; 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)

Photo of Grilled Sticky Molasses Chicken

Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Simon Andrews

There will never be too many ways to barbecue chicken. In this recipe, molasses and apricot jam lend a deliciously sweet and sticky glaze to this summertime grilling staple.

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.

Recipe notes

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