Grilled Chicken with Fresh Grape Glaze

Serves 4

Glaze:
3 cups seedless red grapes
2 teaspoons olive oil
1 cup chopped onion (about 1/2 onion)
2 garlic cloves, minced
2 tablespoons balsamic vinegar
2 teaspoons soy sauce
1 teaspoon brown sugar
1 teaspoon chopped fresh rosemary

Chicken:
1 tablespoon olive oil
4 chicken drumsticks
4 chicken thighs
2 teaspoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
cooking spray

1. 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, stirring occasionally. Add garlic; cover and cook about 2 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.
2. Prepare grill.
3. 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.

Served with rice and salad with broccoli.

Results: This is now one of my favorite chicken recipes: it was amazingly good! Henry not only requested seconds, but dug in for thirds! Steven wouldn't touch it, even though he picked the recipe out. I thought for sure the grapes would tempt him, but alas...NO! A definite keeper!