Orange 'N Chicken Breasts

This grilled chicken plays both sides of the citrus aisle. A garlicky lemon butter handles the heavy seasoning up front, soaking into split breasts while the coals heat, then a brush of orange marmalade goes on right at the end for a glossy, sticky-sweet finish.

Timing the marmalade is what keeps it from scorching. Sugary glazes burn fast over open flame, so it goes on only in the last minute or two, just long enough to caramelize into a sheen without turning bitter. Up to that point, the reserved lemon-garlic marinade does the basting, layering tang and richness as the chicken cooks.

One smart move from the directions: the chicken grills on a sheet of foil rather than straight on the grate. That keeps delicate chicken breast meat from sticking and tearing, catches the buttery juices, and makes for a cleaner flip. Start skin side down to render and crisp, then turn and finish until golden and cooked through.

Pro Tips

• Brush the marmalade on only in the final minute or two. Any earlier and the sugars char into bitterness over the coals.
• Pour the marinade over the chicken and let it sit while the fire heats; even ten minutes adds noticeable flavor.
• If you baste with the reserved marinade, stop early enough that it cooks through, since it touched raw chicken.

Variations

• Swap the orange marmalade for apricot or peach preserves for a different sweet glaze.
• Use bone-in, skin-on thighs for juicier, more forgiving grilling.
• Stir a pinch of chili flakes or grated fresh ginger into the glaze for sweet heat.