Appears in Cook's Country June/July 2008
A smoky grill-roasted chicken finished with a sweet, sticky glaze certainly sounds appealing, but plenty of problems lurk.
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 ele...