I cooked this flavorful chicken over indirect heat, but directions are given for both direct and indirect heat. If you’re not familiar with Indirect heat, Epicurious has a great guide that explains the differences between direct and indirect heat, and how to configure your grill for it.
Prep Time:10 min
Cook Time:50-60 min
Total Time:60-70 min
Yield:4-6 servings 1x
Method:Grilling, Barbecue, Oven
1 whole chicken (about 4 lb, or 1.8kg), cut into pieces, OR 8 bone-in, skin-on chicken thighs, or breast-halves
1 clove garlic, minced
2 Tbls. Red Miso
4 Tbls. (1/4 cup) Apricot or Peach jam or preserves
Preheat Grill to Indirect heat – with high heat on one or both sides of a Heat-free zone. I like to heat the entire grill to high, then turn off just the middle heating elements, leaving 2 sides of Medium-High heat surrounding the food. This way the grate is still hot enough to cook, but no further heat will be under the food. If you are unfamiliar with cooking on indirect heat, or wish not to, set heat to Medium-Low.
Pat Chicken pieces dry. Season on both sides with salt and pepper.
Mix remaining ingredients together in a bowl for the sauce.
(Indirect Heat Instruction) Place Chicken pieces, skin-side down, on grill. Turn after 15 minutes. After 15 more minutes, turn again. They should be skin-side down. Brush the bottoms of each piece with sauce. After 15 minutes, brush the skin-sides of each piece. This will use most of the sauce, but will leave a little bit for those who like to dip at the table. Be sure to test the temperature before removing from the grill – chicken should be 165F.
(Direct Heat Instruction) With grill on Medium, cooking time should be about 30 minutes. After 15 minutes of cooking, skin-side down 7-8 minutes, skin-side up 7-8 minutes, turn the pieces over, coat with sauce, and cook 7-8 minutes. Turn again, brush sauce on the skin-side, then cook remaining 7-8 minutes. Be sure to test temperature when done. Chicken should be 165F at the thickest point.
After 60 minutes of total indirect cooking time, remove coated pieces from the grill and serve.
Epicurious has a good Guide for understanding direct vs. indirect heating. I like using indirect heating for chicken, because there’s less chance for a flame-up and burning. It does take longer, but the results are worth it!
If you know everyone at your table will want extra sauce, you may want to double the sauce recipe. I find the sauce so flavorful, I only like a little extra for dipping, so a single recipe is enough. But if my whole family were dippers, I’d double it. Extra Apricot-miso sauce is never a problem.