Grilled Rosemary Chicken with Sweet-and-Sour Orange Dipping Sauce

By Kathy_S

Cutting up chicken thighs and threading them on skewers makes for a nice change of pace. Serves 4 - 6

Ingredients

• 1 tbsp. plus 1 tsp. minced fresh rosemary
• 2 tsp. dark brown sugar
• 1 tsp. crushed red pepper flakes
• kosher salt and freshly ground black pepper
• 2 1/2 lb. boneless, skinless chicken thighs (about 8 large or 10 medium) trimmed of excess fat
• 2 tbsp. vegetable oil; more for grill
• 1 c. orange marmalade
• 1/4 c. rice vinegar

Preparation

Step 1

In small bowl, mix 1 tbsp. of the rosemary with the brown sugar, red pepper flakes, 2 tsp. salt, and 1 tsp. black pepper. Put the ckicken thighs on skewers and place in a shallow pan, drizzle with the oil, and toss to coat. Sprinkle the chicken evenly with the rosemary mixture.

In a small saucepan, warm the marmalade, the vinegar, and the remaining 1 tsp. rosemary over low heat until just warm. Set aside in a warm spot.

Prepare a hot grill. Clean the grates with a wire brush and lubricate with oil. Put chicken on grill until one side has dark grill marks, 5 to 6 minutes. Turn and continue to grill until well marked on the other sides and cooked through, another 5 to 6 minutes.

Transfer the thighs to a platter and let rest for 4 to 5 minutes. Serve hot, warm, or at room temperature, with individual bowls of wram marmalade dipping sauce.