2 Pieces Grilled Downriver Chicken Special Recipe

Prepare chicken

Pat the 2 chicken pieces dry with paper towels. Using a sharp knife, score the skin in 2–3 shallow diagonal slashes to help the marinade penetrate and to promote even rendering of fat.

Make marinade

In a medium bowl, whisk together 2 tbs olive oil, 1 tbs packed light brown sugar, 2 tbs soy sauce, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 2 cloves minced garlic, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp kosher salt, and 1 tsp red pepper flakes until smooth.

Marinate

Place the chicken pieces in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it coats evenly. Seal or cover and refrigerate for at least 2 hours, ideally overnight (6–12 hours) for best flavor. If short on time, allow at least 30 minutes at room temperature before grilling.

Make glaze

About 20 minutes before grilling, melt 2 tbs unsalted butter in a small saucepan over low heat. Stir in 2 tbs honey, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1 tsp hot sauce (if using), and 1 tsp freshly ground black pepper. Warm until combined and slightly thickened, then remove from heat and set aside. Keep warm or reheat slightly when needed for basting.

Prepare grill

Preheat a gas or charcoal grill for two-zone cooking: one side medium-high (about 400–450°F / 200–230°C) for searing, the other side medium-low (about 300–325°F / 150–160°C) for indirect cooking. Oil the grill grates lightly to prevent sticking.

Sear chicken

Remove chicken from the marinade and let excess drip off. Place chicken skin-side down over the medium-high zone. Sear for 3–4 minutes without moving to get good char and render the skin. Rotate 90° after 3–4 minutes if you want cross-hatch grill marks and sear another 2 minutes. Watch for flare-ups; move to indirect side if flames get large.

Finish over indirect heat

Move the seared chicken to the cooler side of the grill, skin-side up. Close the lid and cook indirectly until the internal temperature reaches 165°F (74°C) in the thickest part of the meat (about 20–30 minutes depending on piece size). Test with an instant-read thermometer inserted near but not touching bone.

Baste and crisp

During the last 6–8 minutes of cooking, brush the reserved warm glaze (basting sauce) in 2–3 coats onto the chicken, leaving 2–3 minutes between coats to set. After the final baste, if you want a crisper, caramelized skin, move briefly (1–2 minutes) over direct medium-high heat, watching carefully to avoid burning the honey in the glaze.

Rest

Remove chicken from the grill and transfer to a cutting board. Tent loosely with foil and rest for 5–7 minutes; this lets juices redistribute and the internal temperature settle.

Brush any remaining glaze over the chicken, sprinkle with 1 tbs chopped fresh parsley, and serve with lemon wedges on the side. Squeeze fresh lemon over the chicken at the table if desired.