Sticky Grilled Jalapeño Glazed Chicken

Ingredients:

• 2 tablespoons light brown sugar
• 1 teaspoon ground coriander
• 2 chicken halves (about 1.3 kg total)
• 1 jar (280 g) red jalapeño jelly (about 1 1/4 cups)
• 1/4 cup apple cider vinegar
• 1 teaspoon chopped fresh rosemary
• Vegetable oil, for frying
• Grilled potatoes, for serving

Preparation:

1. Preheat the grill to medium-high heat. In a small bowl, combine the brown sugar, coriander, 1 teaspoon salt, and 1 teaspoon black pepper. Rub the mixture all over the chicken. In another bowl, combine the pepper jelly, vinegar, and rosemary.
2. Brush the grill grate with vegetable oil. Grill the chicken halves skin-side up for 10 minutes. Turn the chicken over and grill until the skin is darkened by the grill marks, about 10 minutes more.
3. Flip the chicken again and brush the skin with the pepper jelly mixture. Continue roasting, brushing every 10 minutes, reserving some of the sauce for serving, until a thermometer inserted into the thigh, away from the bone, registers 165°F (74°C), about 20 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Slice the chicken into portions and serve with the remaining sauce.