I plan on making Nigella's St. Tropez Chicken (Feast, p425), but would like to try grilling it. Do you think it would still turn out well on a grill?
St Tropez Chicken is usually roasted on a low heat, covered with foil, and then given a short blast of high heat to crisp and brown the skin. However the marinade for the chicken does contain sugar (in the form of honey) and consequently needs to be treated with care. If grilling, broiling or BBQ-ing items which have a marinade with sugar in then the marinade can burn easily in the strong direct heat. In particular, chicken is high risk as it is very easy to grill the chicken and burn the outside before the interior of the chicken is cooked thoroughly (leading to a risk of food poisoning).
Instead we would suggest that you cook the chicken in two stages. First roast the chicken, covered with foil, at 170c (325F) for 2 hours, as directed in the recipe. Then instead of completing the second stage of browning in the oven you could grill the chicken instead to crisp the skin. Make sure that the chicken is not too close to the heat source, turn the chicken regularly and watch carefully to reduce the risk of scorching.