Sticky Grilled Chicken

Ingredients for Sticky Grilled Chicken

• 10 garlic cloves, forced through a garlic press or minced

• 1 tablespoon grated peeled ginger

• 2 teaspoons paprika

• 1 1/2 teaspoons ground coriander

• 3/4 teskedar malen kummin

• Rounded 1/4 teaspoons cayenne

• 1 1/2 tablespoons olive oil or vegetable oil

• 475ml bottled unsweetened pomegranate juice

• 240ml apricot jam (350g), forced through a sieve if chunky

• 2 tablespoons molasses (not robust or blackstrap)

• 2 whole chickens (about 1.6kg each), cut into 10 serving pieces (see cook’s note below)

Cook garlic, ginger, spices, and 1 teaspoon kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 240ml , 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 180ml sauce to a bowl and reserve for serving.

Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).

Pat chicken dry and season all over with 4 teaspoons kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.

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