“I am always looking for another good marinade/glaze. This one comes from Cooks Illustrated”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Process ketchup, sugar, soy sauce, vinegar, mustard, garlic, chili powder, and liquid smoke in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling.
  2. Grill chicken until instant-read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.
  3. Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.
  4. Brush second side of chicken with remaining glaze reserved for grilling, then turn chicken and cook until browned and instant-read thermometer registers 160 degrees for breasts and 175 degrees for legs or thighs, 1 to 3 minutes longer. Let chicken rest 5 minutes. Serve, passing remaining glaze at table.

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