Grilled Rosemary Chicken Thighs w/ Sweet & Sour Orange Dipping Sauce

{Grilled Rosemary Chick Thighs with a side
of Israeli couscous and fresh mango}

One of our weeknight favorites comes from Fine Cooking's summer grilling magazine, Grilled Rosemary Chicken Thighs with Sweet & Sour Orange Dipping Sauce. Not only is it fast and easy to prepare, it also goes with many different sides such as grilled vegetables, sweet potato fries and in this case, Israeli couscous with fresh mango.  The orange dipping sauce also has a sweet and savory flavor.

Recipe:

4-6 servings

Time: 25 minutes 

Ingredients:

1 Tbsp plus 1 tsp minced fresh rosemary (one of my favorite ingredients)

2 tsp dark brown sugar

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp crushed red pepper flakes

2 Tbsp vegetable oil; more for the grill

2-1/2 lb boneless, skinless chicken thighs, trimmed of excess fat 

1 cup orange marmalade

1/4 cup rice vinegar

Prep:

In a small bowl, mix 1 Tbsp rosemary with brown sugar, salt, pepper and red pepper flakes.  In a shallow pan, drizzle the oil over the chick and toss to coat.  Sprinkle both sides of the chicken evenly with the rosemary mixture.

Warm the marmalade, vinegar and remaining 1 tsp. rosemary in a small saucepan over low heat until just warm; set aside in a warm spot (be careful to not add to much vinegar otherwise your dipping sauce will be too runny).

Heat grill to medium heat and brush oil on to prepare for chicken.  Grill each side for 5-6 minutes for large thighs, and 4-5 minutes for small thighs.  Serve warm and drizzle the dipping sauce on top.