Sweet and Sticky Grilled Chicken

Pantry superstars do the heavy lifting in this easy, crowd-pleasing grilled chicken dinner. It starts with you buying a chicken that’s already been cut in half (which is increasingly easier to find in many supermarkets). If you can’t score one, buy a whole chicken, butterfly it, then split it yourself by slicing directly between the two breasts (you’ll need to exert a little force to get through the breastbone). The result is a chicken dinner with the same properties of spatchcocking (quick-cooking, lots of surface area to get charred, crispy skin) but which is more manageable than dealing with a whole bird.

For the tangy glaze, stir up a few heavy hitters (marmalade, Dijon mustard, and sherry vinegar) and brush them onto the chicken after cooking it most of the way through, covered over indirect heat. For the final 10 to 15 minutes, transfer the chicken halves to direct heat and baste with every flip until glistening and charred. Leftover glaze can be cooked down as a sauce to serve alongside the finished dish. If you’re not into orange marmalade, this method—like any good pantry-forward recipe—is riff-friendly: Use any good quality fruit preserve you love. And if you can’t find chicken halves and don’t want to butcher them yourself, this recipe works just as well with any cut of bone-in, skin-on chicken (just adjust the cook time accordingly). —Zaynab Issa