Grilled Chicken with Fresh Grape Glaze

By Ckelley116

Bruce Aidells, Cooking Light

JUNE 2005

Ingredients

• 3 cups seedless red grapes
• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon olive oil
• 6 chicken drumsticks (about 1 1/2 pounds), skinned
• 6 chicken thighs (about 1 1/2 pounds), skinned
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt
• Cooking spray
• Fresh rosemary leaves (optional)

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

To prepare glaze, place grapes in a blender; process until smooth. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion; cover and cook 10 minutes. Add garlic; cover and cook 3 minutes, stirring occasionally. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly. Place grape mixture in blender; process until smooth. Set aside.

Prepare grill.

To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired.