Wednesday, June 2, 2010

Rosemary Chicken with Sweet and Sour Dipping Sauce

This chicken was incredible! I took advantage of my new herb garden for the fresh rosemary.  I quickly realized that I'm going to need another rosemary plant.  It took quite a few little branches to make the required amount of minced rosemary for this recipe. 

The dipping sauce was so easy to make and  went perfectly with the chicken.  We will be having this chicken again very soon.

Rosemary Chicken with Sweet and Sour Dipping Sauce
from The Best of Fine Cooking
         Fresh and Quick

1Tbsp plus 1tsp minced fresh rosemary
2 tsp dark brown sugar
1 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat
2 tbsp vegetable oil; more for the grill
1 cup orange marmalade
1/4 cup rice vinegar


In a small bowl, mix 1 tbsp fo the rosemary with the brown sugar, red pepper flakes, 2 tsp salt, and 1tsp black pepper.  Put the chicken thighs in a shallow pan, drizzle with the oil, and toss to coat.  Sprinkle the chicken evenly with the rosemary mixture.

In a small saucepan, warm the marmalade, the vinegar and the remaining 1 tsp rosemary over low heat until just warm.  Set aside in a warm spot.

Prepare a hot charcoal fire or gas grill with all burners on medium high for 10 minutes.  Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel.  Put the chicken on the grate and grill (uncovered over a charcoal fire, or covered on a gas grill) until one side has dark grill marks, 5 to 6 minutes for large thighs or 4 to 5 minutes for medium and small thighs.  Turn and continue to grill until well marked on the other sides and cooked through, another 5 to 6 minute for large thighs or 4 to 5 minutes for medium and small thighs. 

Transfer the thighs to a platter and let rest for 4 to 5 minutes.  Serve hot, warm, or at room temperature, with individual bowls of warm marmalade dipping sauce. 

No comments:

Post a Comment