Grape and Rosemary
Glazed Grilled Chicken
3 cups seedless Red Grapes
2 teaspoons Rosemary Olive Oil
1 cup Chopped Onion
1 Garlic Clove minced
2 tablespoons Mandarin Orange Balsamic Vinegar
2 teaspoons Soy Sauce
6 each Chicken Thighs & Drumsticks Skinned
1 teaspoon Freshly Ground Black Pepper
¾ teaspoon salt
2 teaspoons Chopped Fresh Rosemary
Fresh Rosemary Leaves (optional)
To prepare glaze, place grapes in a blender, process until smooth. Heat 2 teaspoons rosemary olive 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, and 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.
Brush 1 tablespoon rosemary olive oil over chicken, sprinkle with salt and pepper. Place chicken on grill, cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves if desired.