Brown Sugar-Balsamic Glazed Grill-Roasted Chicken
A smoky grill-roasted chicken finished with a sweet, sticky glaze certainly sounds appealing, but plenty of problems lurk.
Why This Recipe Works
We wanted a recipe for smoky grill-roasted chicken finished with a sweet, sticky glaze that avoided common pitfalls: unevenly cooked meat and potential flare-ups. To get direct heat on the chicken without burning it, we used a V-rack to elevate the birds above the flame. We pricked the chicken skin all over with a skewer to allow the fat an escape route. To evenly brown and render the skin before glazing, we grilled the chickens on each side, rotating the V-rack 180 degrees halfway through. To ensure the glaze had a viscous texture that adhered when brushed on the skin, we precooked the glaze, which thickened the mixture and concentrated the flavor, especially when starting with an intensely flavored base such as brown sugar. Glazing the chickens too soon slowed their cooking to a crawl. We found it best to wait until the chickens had reached an internal temperature of 155 degrees before beginning to glaze them. For a substantial coating, we brushed the chickens with the glaze and turned the birds at least three times during their final minutes on the grill.
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