Grilled Rosemary Chicken Thighs with Sweet and Sour Orange Dipping Sauce

Chicken thighs are not my favorite part of the chicken, as they have a funky taste, but this recipe works perfectly with thighs. The effects of the grilling and the flavoring of the marinade and sauce complement each other well. This is from Fine Cooking.

Ingredients

• 1 Tbs. plus 1 tsp. minced fresh rosemary
• 2 tsp. dark brown sugar
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. crushed red pepper flakes
• 2 Tbs. vegetable oil; more for the grill
• 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 1 cup orange marmalade
• 1/4 cup rice vinegar

Instructions

1. In a small bowl, mix the 1 Tbs. rosemary with the brown sugar, salt, pepper, and red pepper flakes. In a shallow pan, drizzle the oil over the chicken and toss to coat. Sprinkle the chicken evenly with the rosemary mixture.
2. Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel.
   
3. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 minutes for large thighs or 4 to 5 minutes for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 minutes longer for large thighs or 4 to 5 minutes for medium and small thighs. Move the thighs to a platter and let rest for a few minutes.
   
4. Make the sauce now. 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.
5. Serve the chicken with individual bowls of warm marmalade dipping sauce.

Eat them. Serves 4.