Grilled Chicken with Fresh Grape Glaze

The finished glaze will have the consistency of bottled barbecue sauce. Natural sugars in the grapes caramelize on the chicken. The sweet glaze is also delightful on pork tenderloin medallions.

Yield: 6 servings (serving size: 1 thigh and 1 drumstick)

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)

Preparation

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.

Nutritional Information

Calories:

262 (30% from fat)

Fat:

8.7g (sat 1.8g,mono 4.2g,poly 1.6g)

Protein:

26.8g

Carbohydrate:

19.5g

Fiber:

1.2g

Cholesterol:

103mg

Iron:

2mg

Sodium:

470mg

Calcium:

37mg