GotGarlic
New member
Enlightened Grilled Glazed Chicken
one 3.5-4 lb. chicken, cut into 10 serving pieces
1/4 cup olive oil
S&P
1/4 cup Penzey's Raspberry Enlightenment
1/4 cup blackberry jam
1 tsp. Dijon mustard
1 tsp. Fig & Vanilla Balsamic Vinegar
Heat grill to medium-high. Brush chicken pieces with olive oil and sprinkle with salt and pepper to taste. Grill skin-side down for 10 minutes or so to brown the skin well. Turn and grill another 10 minutes.
Meanwhile, to make glaze, whisk together Raspberry Enlightenment, blackberry jam, Dijon mustard and fig-balsamic vinegar in a small bowl. Reserve half of mixture in a small serving bowl.
After 20 minutes of grilling chicken, turn grill to low. Brush skin side with glaze, turn over, and grill 3-5 minutes to caramelize glaze a bit; be careful not to burn it. Glaze bottom side of chicken pieces, turn and grill just a minute or two. Remove to a platter, tent loosely with foil, and let rest 5 minutes. Serve with grilled veggies, passing remaining glaze at the table.
one 3.5-4 lb. chicken, cut into 10 serving pieces
1/4 cup olive oil
S&P
1/4 cup Penzey's Raspberry Enlightenment
1/4 cup blackberry jam
1 tsp. Dijon mustard
1 tsp. Fig & Vanilla Balsamic Vinegar
Heat grill to medium-high. Brush chicken pieces with olive oil and sprinkle with salt and pepper to taste. Grill skin-side down for 10 minutes or so to brown the skin well. Turn and grill another 10 minutes.
Meanwhile, to make glaze, whisk together Raspberry Enlightenment, blackberry jam, Dijon mustard and fig-balsamic vinegar in a small bowl. Reserve half of mixture in a small serving bowl.
After 20 minutes of grilling chicken, turn grill to low. Brush skin side with glaze, turn over, and grill 3-5 minutes to caramelize glaze a bit; be careful not to burn it. Glaze bottom side of chicken pieces, turn and grill just a minute or two. Remove to a platter, tent loosely with foil, and let rest 5 minutes. Serve with grilled veggies, passing remaining glaze at the table.