Name: Spicy Molasses Glazed Grill-Roasted Chicken
Total time: 1 h 30 min
Ingredients: 2 whole chickens (3 1/2- to 4-pounds each); 1 tablespoon sugar; 1 tablespoon salt; 1 teaspoon pepper; 1/3 cup molasses; 1/4 cup cider vinegar; 1/2 teaspoon red pepper flakes; 1/4 teaspoon salt

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 molasses. 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.

Before You Begin

To prevent flare-ups, be sure that your grill is clean and the chickens are trimmed of any excess fat before cooking.

Instructions

Spray V-rack with cooking spray. Pat chickens dry with paper towels and prick skin all over with skewer or paring knife. Combine sugar, salt, and pepper in small bowl, then rub seasoning mixture all over chickens. Tuck wings behind back and tie legs together with kitchen twine. Following photo 2 at left, arrange chickens head to tail on prepared V-rack.

Heat all burners on high for 15 minutes. Turn all burners to low. (For charcoal grill, light 100 coals; when covered with fine gray ash, spread in even layer over grill. Set cooking grate in place and heat, covered, with lid vent halfway open, for 5 minutes.) Scrape cooking grate clean.

Arrange V-rack on cooking grate and grill, covered, until back of each chicken is well browned, about 30 minutes, carefully rotating V-rack 180 degrees after 15 minutes. Flip chickens and repeat until breasts are well browned and thigh meat registers 155 degrees, 30 to 40 minutes longer. Brush chickens with glaze and continue grilling with lid on, flipping and glazing chicken every 5 minutes, until lightly charred in spots and thigh meat registers 170 to 175 degrees, 15 to 25 minutes.

Transfer chickens to cutting board, tent with foil, and let rest 10 minutes. Carve and drizzle chicken with remaining glaze. Serve.

Spicy Molasses Glaze: Simmer molasses, cider vinegar, red pepper flakes, and salt in small saucepan over medium heat until thickened, 3 to 5 minutes. (Glaze can be refrigerated in airtight container for 3 days. Gently warm glaze in small saucepan or microwave before using.)