Grilled Rosemary Chicken Thighs with Sweet and Sour Orange Dipping Sauce

Serves 4-6

1TBL plus 1tsp minced fresh rosemary
2tsp brown sugar
2tsp kosher salt
1tsp freshly ground pepper
1tsp crushed red pepper flakes
2TBL vegetable oil
2 1/2 boneless, skinless chicken thighs
1C orange marmalade
1/4C rice vinegar

In a small bowl, mix the 1TBL rosemary with the brown sugar, salt, pepper, and red pepper flakes. In a swallow pan, drizzle the oil over the chicken and toss to coat. Sprinkle the chicken evenly with the rosemary mixture.

Warm the marmalade, vinegar and remaining rosemary in a small saucepan over low heat until just warm: set aside in a warm spot.

Prepare BBQ and BBQ chicken until well marked and cooked through.

Move thighs to a platter and let rest 4-5 minutes. Serve hot, warm or at room temp. with individual bowls of warm dipping sauce.

I served this chicken when I had company and got rave reviews. Is spicy with the red pepper flakes. If you do not want it spicy, simply omit the red pepper. Also fun to serve the chicken on skewers!