It did take a lot of prep work, but it turned out alright. My family doesn't necessarily like grapes so I took out half of them and the chicken still turned out well. It tasted pretty good and I got quite a few compliments when I took it to a gathering! I will definitely make this again!
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.
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- 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
- 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)
- 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.
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