Mix brown sugar, coriander, pepper and salt together in a small bowl and rub all over chicken. Whisk jalapeno jelly, vinegar and rosemary in a small bowl.
Preheat a grill to medium-high. Brush grates with oil. Grill the chicken, bone side down, for 10 minutes. Turn chicken, and cook until distinct grill marks appear on the skin, about 10 minutes. Turn chicken skin side up; brush with the jalapeno glaze every 10 minutes until a thermometer inserted into the thigh reaches 165 degrees, about 20 minutes more. Transfer to a cutting board and let rest for 5 minutes. Cut chicken into pieces and serve with extra glaze and Bush's® Black Bean Fiesta Grillin' Beans®.
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