Went and saw my parents this past weekend…
Oh enough with the shenanigans, let’s get to cooking!
4 bone-in skin-on chicken breasts (I used chicken thighs)
Kosher salt and freshly ground black pepper
2 tablespoons butter
½ cup brown sugar
¼ cup freshly squeezed lemon juice
2 Tablespoons orange marmalade
1 Tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon Sriracha
freshly ground black pepper
1. Rinse and dry the chicken. Trim any excess fat and place, skin side up, between two heavy-duty plastic bags. With a meat mallet, pound the chicken vigorously until flattened, even and approximately 1/2 inch thick. Pat dry with paper towels and transfer to a rack set over a baking sheet. Refrigerate the chicken, uncovered, for at least 1 hour and up to 12 hours.*
2. Meanwhile, combine the butter, sugar,
lemon juice, marmalade
mustard, Sriacha and smoked paprika.
Bring the mixture to a simmer and cook until the sugar has dissolved and the mixture is thick.
Transfer half of the sauce to a small bowl for basting and keep the remaining sauce warm over low heat until ready to serve.
3. Preheat the grill to medium high.
4. Brush the skin of the chicken with the canola oil and season both sides generously with sea salt and pepper. Clean and oil the grill grates. Place the chicken skin side down Cover the grill and cook until skin is lightly browned – about 5 minutes. Flip chicken so that the skin side is up and, using a basting brush, brush with some of the sauce. Cover and cook for another 4-5 minutes. Carefully turn the chicken again and brush underside with more sauce. Cover, lower heat a bit and cook for another 4-5 minutes. Turn chicken one more time and cook until done, about 4-5 minutes, or until the breasts registers 150º F, checking to make sure that the sauce isn’t caramelizing too quickly. If it is, move the chicken to a part of the grill that has indirect heat.
(The temperature will continue to rise as the chicken rests). Transfer the chicken to a serving platter, brush with additional sauce, and cover loosely with aluminum foil. Allow to rest for 5 minutes before serving. Serve with the reserved warm sauce. Enjoy!