Grilled Chicken with Fresh Grape Glaze

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.

Yield: 6 servings (serving size: 1 thigh and 1 drumstick)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 30%
  • Fat: 8.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 26.8g
  • Carbohydrate: 19.5g
  • Fiber: 1.2g
  • Cholesterol: 103mg
  • Iron: 2mg
  • Sodium: 470mg
  • Calcium: 37mg

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)

Preparation

  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.
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