2 apricots
2 T Red Wine Vinegar
1 1/2 T Olive Oil
1 Garlic Clove, minced
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Instructions:
- Peel, pit, and dice the apricots very small.
-Combine the vinegar, oil and garlic in a small bowl, stirring well
-Add the apricots to the mixture and stir again
- Let chicken stand at room temperature for 30 minutes.
- Sprinkle chicken evenly with salt and pepper.
-Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
-Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
-Turn chicken over; baste with apricot mixture; Grill 5 minutes over direct heat or until browned.
-Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes.
-Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
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