Chicken Breasts with Marmalade Glaze

Preheat an outdoor grill for medium heat and lightly oil the grate.

Whisk ketchup, marmalade, garlic, red pepper flakes, chili powder, and dry mustard together in a small bowl.

Place chicken on the preheated grill and cook, flipping occasionally, for 25 minutes. Brush on glaze and cook, flipping as needed, until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Remove from the grill, brush on more glaze, and serve.