Jalapeno Grilled Chicken

Jalapeño grilled chicken gives backyard barbecue a Tex-Mex shove in the right direction. The barbecue sauce builds in one small saucepan: sauteed onion and garlic, ketchup, vinegar, brown sugar, minced jalapeños, and a flick of dry mustard for bite. Fifteen minutes of low heat marries the flavors into something that tastes cooked-down and complex, not raw and flat.

The grilling strategy is what makes this chicken sing. Bare bird goes on the grate first for a full 40 minutes, flipping every 8 to 10. That dry grilling time renders fat, builds char, and keeps the skin from burning later. Only in the final stretch does the sugary sauce go on, brushed and flipped every 5 minutes until the chicken glazes to glossy mahogany without turning into charcoal.

Pro Tips

• Resist the urge to sauce early. Sugar burns fast over direct heat and leaves bitter black spots.
• Grill bone-in, skin-on pieces for maximum juiciness. Boneless breasts will dry out over the long cook.
• Double the sauce. You will want extra for dipping or drizzling at the table.
• Check for doneness at the thickest part of the thigh. Juices should run clear and the internal temp should hit 165°F (74°C).

Variations

• Swap jalapeños for chipotles in adobo for smoky heat instead of fresh green fire.
• Add a tablespoon of bourbon to the sauce for a sweeter, rounder finish.
• Use the same sauce on pork ribs or grilled shrimp skewers for easy variety.