Grilled Chicken with Apricot-Balsamic Glaze

Ingredients

• ½ tsp. crushed red pepper flakes
• Kosher salt
• 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
• 3 Tbs. balsamic vinegar
• ½ cup apricot preserves (preferably without corn syrup; I like St. Dalfour's)
• 2 Tbs. unsalted butter
• Freshly ground black pepper
• + 2 more ingredients
• • Vegetable oil for the grill
  • ¼ tsp. chopped fresh rosemary

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