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Grilled Chicken with Fresh Grape Glaze

Randy Mayor
Yield 6 servings (serving size: 1 thigh and 1 drumstick)
The finished glaze will have the consistency of bottled barbecue sauce. Natural sugars in the grapes caramelize on the chicken. The sweet glaze is also delightful on pork tenderloin medallions.

Ingredients

  • Glaze:
  • 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
  • Chicken:
  • 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)

Nutrition Information

  • calories 262
  • caloriesfromfat 30 %
  • fat 8.7 g
  • satfat 1.8 g
  • monofat 4.2 g
  • polyfat 1.6 g
  • protein 26.8 g
  • carbohydrate 19.5 g
  • fiber 1.2 g
  • cholesterol 103 mg
  • iron 2 mg
  • sodium 470 mg
  • calcium 37 mg

How to Make It

  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.

  2. Prepare grill.

  3. 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.