Ingredients
Glaze:
3 cups seedless red grapes
2 teaspoons olive oil
1 cup chopped onion
2 garlic cloves, minced
2 tablespoons balsamic vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon brown sugar
1 teaspoon chopped fresh rosemary
Chicken:
1 tablespoon olive oil
6 chicken drumsticks (about 1 1/2 pounds), skinned
6 chicken thighs (about 1 1/2 pounds), skinned
2 teaspoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
Cooking spray
Fresh rosemary leaves (optional)
How to Make It
To prepare glaze, place grapes in a blender; process until smooth. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion; cover and cook 10 minutes. Add garlic; cover and cook 3 minutes, stirring occasionally. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly. Place grape mixture in blender; process until smooth. Set aside.
Prepare grill.
To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired.
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