This is what I call picnic chicken. You know the kind … dripping with glaze and so sticky that the only way to clean up after yourself is with a wet washcloth. Heck, it would take a dozen wet naps to clean your hands alone. So get out the potato salad and lemonade and dig into this ultimate glazed chicken.

10 chicken legs

2 tablespoons brown sugar

2 teaspoons each salt, garlic powder, black pepper and chili powder

1 cup orange marmalade

2 tablespoons each molasses, soy sauce and Dijon mustard

In a bowl, blend brown sugar, salt, garlic powder, black pepper and chili powder well. Season each chicken leg well, rubbing it all over. Cover and let sit for at least 2 hours. When ready, fire up only one side of your barbecue grill to about 300-degrees F or preheat oven to 350-degrees F. Put the chicken drums on the side of the grill that has no heat. Close lid and cook about 35-45 minutes, or until juices run clear or the chicken has reached about 175-degrees F.

If using an oven, layer some tin foil over a baking sheet and bake chicken for 30-35 minutes. While chicken is cooking, make glaze by whisking marmalade, molasses, soy and mustard together well in a bowl. When chicken is cooked through, remove from grill, dip each in the glaze and place back on the grates to cook an additional 6-8 minutes, or until the sauce has caramelized. If baking, brush glaze over chicken and continue cooking the same allotted time.

— Chef Jim Bailey is a respected food columnist from Maine. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef.blogspot.com.