Grilled Chicken with Apricot-Balsamic Glaze

Grilled Chicken with Apricot-Balsamic Glaze
Photo by Scott Phillips


  • Kosher salt
  • 2 Tbs. unsalted butter
  • Two 4-lb. chickens, each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces
  • Vegetable oil for the grill
  • 3 Tbs. balsamic vinegar
  • Freshly ground black pepper
  • ½ cup apricot preserves (preferably without corn syrup; I like St. Dalfour's)
  • + 2 more ingredients
    • ¼ tsp. chopped fresh rosemary
    • ½ tsp. crushed red pepper flakes

In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the h...

View full recipe at Fine Cooking


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