Sticky Grilled Chicken

"Just another quick glaze for chicken on the grill. You can make the glaze ahead, cover and refrigerate it for up to 2 weeks, if you like."
photo by Boomette photo by Boomette
photo by Boomette
Ready In:




  • In a small bowl, whisk together the ketchup, marmalade, garlic, vinegar, red pepper, chili powder, and mustard.
  • Heat grill to medium. Place the chicken, skin-side up, over indirect heat, close lid, and cook for 25 minutes. Brush the glaze over the skin and continue to cook, brushing once more with the glaze, until cooked through, about 20 minutes more.

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  1. This grilled chicken recipe goes directly into my best-of-the-best file. We loved the marinade flavor!! I also loved the bit of heat from the crushed red pepper (without it being overly hot). We just thought this was perfect. It's super easy to pull together, too. We used chicken legs and devoured them! Made for the Spring Pick-A-Chef event.
  2. My DH really enjoyed this recipe, and rated it 4.... but I was hoping that the "ketchup taste" would be masked a bit more for my liking. I would have rated it 3 stars. I did cut the recipe in half as it was just DH and myself. It wasn't bad...but I would probably try and find something else
  3. This was delicious and easy; I used skinless breast pieces so I didn't grill as long.
  4. Excellent glaze! Sweet, with just a kick - the kids didn't notice, but I did. We used apricot preserves, and bone-in breasts and legs. Thank you for posting. Made for ZWT5, for the Groovy GastroGnomes.
  5. Made recipe as posted except I used 1/4 teaspoon red pepper flakes, and I used apricot preserves. SOOOOO GOOD!! These were to die for, picky daughter loved these also. Made for 1-2-3 hits


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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