Grilled Rosemary Chicken Thighs with Sweet & Sour Orange Dipping Sauce

Ingredients

• 1 tsp. crushed red pepper flakes
• 2 Tbs. vegetable oil; more for the grill
• 1 cup orange marmalade
• 2-½ lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 1 Tbs. plus 1 tsp. minced fresh rosemary
• ¼ cup rice vinegar
• 2 tsp. dark brown sugar
• + 2 more ingredients
• • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper

In a small bowl, mix the 1 Tbs. rosemary with the brown sugar, salt, pepper, and red pepper flakes. In a shallow pan, drizzle the oil over the chicken and toss to coat. Sprinkle the chicken evenly with the rosemary mixture. Warm the marmalade, vinegar, and remaining 1 tsp. rosemary in a small sa...

View full recipe at Fine Cooking