So, the barbecue master in your life needs a new trick. Bring on a tangy, punchy, and perfectly balanced juniper-coriander mop laced with gin and juice to slather on their next chicken dinner. If you have a lot of barbecue lovers in your life, double, triple or even quadruple this recipe and make this in the biggest pot you have.
Gift Note: Preheat a grill for direct and indirect heat grilling. Sprinkle 2 to 4 bone-in, skin-on chicken breasts on all sides with salt and pepper. Grill, skin-side down, on the hotter side until the skin crisps and releases easily, 6 to 8 minutes. Transfer the chicken, skin-side up, to the cooler section the grill. Cover and continue cooking, 5 to 6 minutes more. Slather the mop on all sides of the chicken. Continue cooking, covered, mopping 3 to 4 times more, until cooked through but still tender and juicy, 12 to 15 minutes. Rest 5 minutes and serve.
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