This is excellent; my mother-in-law made it a week or so ago. Although maybe it's a little late in the season to still be thinking about grilling, this dish is worth bundling up for and firing the up the grill one last time.
from Fine Cooking, Aug/Sept 2007
Serves 4-6
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2Tb minced fresh rosemary
2 tsp dark brown sugar
2 tsp salt (kosher suggested but not required)
1 tsp ground pepper
1 tsp red pepper flakes
2Tb oil (olive or otherwise), plus more for grill
2.5 lb chicken thighs (boneless + skinless best) (2.5lb = 8pc large / 10pc medium / 12pc small)
1 cup orange marmalade
1/4 cup rice vinegar
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In small bowl, mix 1 Tb rosemary, brown sugar, salt, pepper, and red pepper flakes. In shallow pan or plate, drizzle oil over chicken and toss to coat. Sprinkle chicken evenly with rosemary mixture.
Warm marmalade, vinegar, and remaining 1 Tb rosemary in small saucepan over low heat. Warm to just before boiling, then set aside.
Grill chicken, transfer to serving platter, top with marmalade sauce and serve.
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1 comment:
Martha, I saw this in the magazine too and flagged the page. Glad you tasted and recommended it; we grill here all year long.
Plus, this is the "have in the pantry" ingredients list. Yum!
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