Recipe. You Won't Want to Miss This!

The Best Grilled Chicken!

A new family favorite from Master Griller Barry Novick.

1 whole chicken, cut into eighths

1-1/2 lemons

Grapeseed oil

Freshly grated pepper

Glaze

1/4 C tamari

1/6 C granulated sugar

1 tbsp balsamic vinegar

1/2 tsp red pepper flakes, or to taste

Clean chicken. Place in platter skin side down and squeeze lemon juice over chicken. Set aside, while mixing the glaze ingredients. Reserve 2 tbsp of glaze mixture separate for serving.

Preheat grill on high (all 3 burners). All cooking will be done on high, with the cover closed except when brushing on glaze and turning the chicken.

Pat chicken dry, but do not rinse. Drizzle grapeseed oil over skin, and rub over chicken parts to evenly distribute. Sprinkle with freshly ground pepper. You can also sprinkle the chicken with salt at this time. I do not because there is sufficient salt for my taste in the tamari that is contained in the glaze.

Place chicken on grill skin side up. Arrange chicken with the thickest pieces in the center of the grill to smallest pieces to the sides (breasts in middle, then thighs, then drumsticks, then wings). Cook for 3 minutes with grill closed.

Turn to skin-side down, close grill and cook 3 minutes.

Turn + baste skin side, cover 5-7 minutes, turn baste cover, continuously for 30 additional minutes-- total cooking times 35-40 minutes, based on size of chicken.

Place chicken on a serving platter and drizzle reserved glaze over chicken.

Serves 4.

Note: We cooked a 4.5 pound chicken cut into eighths for approximately 40 minutes. Skin was crisp, chicken was juicy and delicious! Serve with your favorite salads and/or potatoes and vegetables cooked on the grill.

Glaze recipe credit, Genevieve Ko, New York Times.