1. Heat all burners of a gas grill to medium-low. Wipe grates with a lightly oiled bunch of paper towels.
2. Set the chicken skin side down on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5-10 minutes. Watch carefully during this stage. If a flare-up occurs, move the chicken away from the flames until they die down.
3. Flip the chicken and move it to the cooler zone of the grill (this is called indirect cooking).
4. Cook until the chicken is done, approximately 30–35 minutes, until the chicken is cooked through.
5. Brush with glaze in the last five minutes of cooking. (You can test by inserting a fork into thickest part and seeing if juices run clear.)
As an alternative, the chicken can be roasted in the oven: Preheat your oven to 400 degrees Fahrenheit (180 degrees Celsius). Place marinated chicken on a roasting pan and roast for approximately 40 minutes. Brush with glaze and roast five minutes more. Let rest for five minutes before serving.