Looking for a dish that is ideal for a small cookout? Try this grilled chicken recipe featuring a mix of chicken pieces and a balsamic-apricot glaze. It serves six to eight people and the glaze features the perfect combination of sweetness and tangy flavor. To get the correct mix of chicken pieces, purchase two whole chickens approximately four pounds each and cut them yourself or buy bone-in parts that are approximately the same size. Legs should be approximately five ounces each, thighs should each weigh approximately six ounces, and the breast halves should weigh a bit more than one pound each.
- Two whole chickens cut into 8 pieces each or chicken drumsticks, thighs, and halved breasts
- ½ cup apricot preserves
- 3 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter
- ½ teaspoon red pepper flakes, crushed
- ¼ teaspoon fresh rosemary, chopped
- Vegetable oil
- Black pepper
Step 1: Melt butter on medium heat in a small saucepan. Add vinegar, apricot preserves, chopped rosemary, crushed red pepper flakes, and a large pinch of the salt. Stir ingredients to combine them.
Step 2: Bring mixture to boiling and then reduce heat to medium-low. Simmer, occasionally stirring, for 3 to 5 minutes or until the glaze has thickened slightly. Remove pan from heat and allow contents to cool until they reach room temperature. If preparing this glaze in advance, cover it and store it in the refrigerator. To liquefy, warm on low heat before using.
Step 3: Prepare the grill by wiping the grate with a paper towel dipped in vegetable oil. Adjust grill temperature to medium.
Step 4: Lightly season chicken pieces with pepper and salt. Place chicken on the grill grate with the skin side facing down. Cook approximately 10 minutes or until the skin turns golden brown. Flip each piece over and cook 5 to 10 minutes longer or until a meat thermometer reads 165 degrees Fahrenheit in the thickest portion of each piece. Legs, thighs, and thin breasts may cook faster than thicker breast pieces.
Step 5: As chicken pieces complete cooking, remove them from the grill, transfer them to a serving platter, and cover the platter with foil.
Step 6: Once all chicken pieces have cooked, remove the foil and brush all sides of each piece with the prepared glaze. Return the chicken pieces to the grill and cook them an additional minute or two on each side so the glaze caramelizes.
Step 7: Before serving, brush chicken pieces with remaining glaze.