Like I said, I really love grapes. Use them as a part of your healthy fuel this week…
Recipe of the Week: Grilled Chicken with Grape Glaze
- 3 cups seedless red grapes
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 2 teaspoons Bragg’s liquid aminos or low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon olive oil
- 6 chicken drumsticks (about 1 1/2 pounds), skinned, organic & free-range if possible
- 6 chicken thighs (about 1 1/2 pounds), skinned, organic & free-range if possible
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon sea salt
- Cooking spray
- Fresh rosemary leaves (optional)
First, prepare glaze, place grapes in a blender; process until smooth. Heat 2 teaspoons olive oil in a saucepan over medium heat. Then, add chopped onion; cover and cook 10 minutes. Add garlic; cover and cook 3 minutes, stirring occasionally. Next, 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.
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. Garnish with rosemary leaves, if desired. (adapted from http://www.myrecipes.com/recipe/grilled-chicken-with-fresh-grape-glaze-10000001065491/).
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