Grilling Glazes for Chicken

Glazes are a quick and easy way to flavor grilled chicken. Keep in mind--these four glazes are for 4-5 pounds of chicken. Divide in half if desired.

Apricot-Mustard Glaze

• 3/4 cup apricot preserves
• 1/4 cup whole-grain mustard
• 3 tablespoons Dijon mustard
• 4 tablespoons unsalted butter, melted and cooled
• 2 medium shallots, chopped coarse
• 1/2 tsp table salt
• 3 tablespoons water

This glaze is only mildly sweet thanks to the 2 mustards used. Process all ingredients in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling (See How to Glaze Grilled Chicken, below).

Hoisin-Sesame Glaze

• 2/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 tablespoons dry sherry
• 1 tablespoon vegetable oil
• 2 tsps toasted sesame oil
• 1 (1-inch) piece fresh ginger, peeled and sliced thin
• 2 medium garlic cloves, chopped coarse
• 6 scallions, chopped coarse
• 1/2 tsp ground white pepper (optional)

Process all ingredients in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling (See How to Glaze Grilled Chicken, below).

Barbecue Glaze

• 1 cup ketchup
• 1/4 cup packed light brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 2 medium garlic cloves, chopped coarse
• 1-1/2 tsp chili powder
• 1/2 tsp liquid smoke (optional)

Process all ingredients in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling (See How to Glaze Grilled Chicken, below).

Indonesian Peanut Glaze

• 1/2 cup creamy peanut butter
• 1/3 cup coconut milk
• 1/2 cup lightly packed fresh cilantro leaves
• 1/4 cup honey
• 1 tsp grated zest and 5 tablespoons juice from 2-3 limes
• 2 tablespoons water
• 1 tablespoon fish sauce
• 1/2 tsp hot red pepper flakes
• 1 (1-inch) piece fresh ginger, peeled and sliced thin
• 2 garlic cloves
• 1/2 tsp curry powder (optional)

Process all ingredients in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling (See How to Glaze Grilled Chicken, below).

How to Glaze Grilled Chicken

1. Grill chicken until instant read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.

2. Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.

3. Brush second side of chicken with remaining glaze reserved for grilling, then turn chicken and cook until browned and instant-read thermometer registers 160 degrees for breasts and 175 degrees for legs or thighs, 1 to 3 minutes longer. Let chicken rest 5 minutes. Serve, passing remaining glaze at table.

From Cook's Illustrated Magazine, October 2008.