Grilled Chicken With Apricot-Balsamic Glaze

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Vegetable oil for the grill

1/2 cup apricot preserves (preferably without corn syrup; I like St. Dalfour's)

1/2 tsp. crushed red pepper flakes

Freshly ground black pepper

3 Tbs. balsamic vinegar

1/4 tsp. chopped fresh rosemary

2 Tbs. unsalted butter

Two 4-lb. chickens, each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces

Kosher salt

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