This bright red chicken’s color is matched by its bold flavors. It is a mix of sweet and savory with a lovely mix of spices. It is sticky and delicious. The chicken marinates for several days giving the flavor a chance to really soak in. You finish it with a great glaze as it cooks giving you that finger licking good shiny finish. This is a fun way to switch up your grilled chicken routine!
In a large zipper top bag, mix together all of the marinade ingredients. Add the chicken pieces. (The thighs are our favorite, but drumsticks are good too.) Place in refrigerator and let marinate for 1-3 days. Every so often adjust the chicken in the bag so that all of the chicken gets plenty of contact with the goodness.
The day of grilling, stir together the basting liquid. Remove chicken from the marinade and add about 1 cup of the marinating liquid to the basting mixture.
Preheat your grill. Because of the high sugar content in the basting liquid, cook over indirect heat or a low flame.
Cook chicken, basting frequently until a meat thermometer reads 165°F. Because the basting liquid has raw chicken juice in it, quit basting about 5 minutes before the chicken is done cooking.
Rest for 5 minutes and then serve.
Nutrition
Serving: 1Serving | Calories: 400kcal
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