Grilled Chicken with Apricot-balsamic Glaze
- 2 T butter
- 1/2 c apricot preserves
- 3 T balsamic vinegar
- 1/2 t. crushed red pepper
- 1/4 t. chopped fresh rosemary
- Kosher salt & freshly ground pepper
In small saucepan melt butter over med. heat. add preserves, vinegar, red pepper flakes, rosemary & large pinch salt; stir to combine. Bring to a boil, reduce heat to med low & simmer, stirring occasionally, til slightly thickened, 3-5 min. remove from heat & let cool to room temp.
Prepare grill. season chicken lightly with salt & pepper. Grill @ 10 min. Flip chicken & cook through, 165 temp. Brush glaze on all sides. Return chicken to grill for another min. to caramelize glaze. Brush with any remaining glaze & serve.