Grilled Rosemary Chicken Thighs With Sweet And Sour Orange Dipping Sauce

Grilled Rosemary Chicken Thighs with Sweet and Sour Orange Dipping Sauce is a flavorful and satisfying dish that combines the aromatic flavors of rosemary with the tanginess of orange marmalade. The chicken thighs are seasoned with a mixture of minced rosemary, brown sugar, salt, pepper, and red pepper flakes, giving them a delicious savory kick.

After marinating the chicken in the seasoning, they are grilled to perfection, developing beautiful grill marks and a juicy interior. The sweet and sour orange dipping sauce, made with warmed orange marmalade, rice vinegar, and rosemary, complements the grilled chicken beautifully, adding a tangy and citrusy element to each bite.

This dish is perfect for outdoor barbecues or casual gatherings, as it brings together the smoky flavors from the grill with the aromatic herbs and zesty orange notes. Whether served hot, warm, or at room temperature, these grilled rosemary chicken thighs with the sweet and sour orange dipping sauce are sure to be a crowd-pleaser.

SERVES: 4 T O 6

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
• 2½ lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 1 cup orange marmalade
• ¼ 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. 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.
3. Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel.
4. 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.
5. 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.
6. Move the thighs to a platter and let rest for 4 to 5 minutes. Serve hot, warm, or at room temperature with individual bowls of warm marmalade dipping sauce.

NUTRITIONAL INFORMATION:

PER SERVING

•  380 CALORIES | 34G PROTEIN | 19G CARB | 19G TOTAL FAT | 4.5G SAT FAT |
  7G MONO FAT | 5G POLY FAT | 125MG CHOL | 500MG SODIUM | 0G FIBER

NOTE:

• Chicken thighs offer all the benefits of boneless, skinless chicken breasts convenience and fast cooking without the tendency to turn tasteless and dry, thanks to their slightly higher fat content. The hearty flavor of thighs and their ability to stay juicy on the grill are sure to win over anyone who claims to be dark-meat averse.

MORE ABOUT ROSEMARY: 

• This classic herb, with its pine needlelike leaves and piney scent, is one of the few that’s truly hardy in cold weather, making it the perfect herb for winter cooking. Luckily, its flavor pairs well with other cold-weather foods.

CHOOSING

• Fresh rosemary is now available at most grocery stores. You’ll often see it in packages of 4- to 5-inch sprigs or as bundles of long, straight branches. Be sure the leaves look fresh, green, and pliable, not dry, brittle, or blackened.

STORING

• Store rosemary in the refrigerator wrapped in a damp dishtowel for up to a week.