This Grilled Chicken with Grape Glaze is a different take on grilled chicken. The glaze is sweetish and flavourful but more subtle than a commercial BBQ sauce.
If it is true that you eat with your eyes then this recipe is an absolute winner ‘cuz it looked absolutely gorgeous coming off the grill!
This recipe comes from a Cooking Light magazine from 2005 so it clocks in at under 300 calories per serving.
You can use chicken thighs or drumsticks but remove the skin if you want to keep it light.
I used breasts and grilled them over medium heat, basting and turning every five minutes. I was very pleased with how juicy the breasts still were.
The glaze caramelizes on the grill but doesn’t burn as much as commercial BBQ sauce, most likely due to lower sugar levels.
Having said that – you may see in the photo that I used a BBQ mat when I grilled the chicken… big mistake…. The sauce did burn into the mesh and it took a lot of soaking, elbow grease and popping of individual squares to get it clean again. So… just oil your grill and you are good to go.
While I was BBQing the chicken I also roasted some tomatoes to make this Curried Grilled Tomato Spread.
BBQ Chicken With Grape Glaze
- 6 chicken breasts boneless, skinless
- 1 Tbsp olive oil
- 2 tsps fresh chopped rosemary
- 1 tsp black pepper
- 3/4 tsp salt
- 3 cups seedless red grapes
- 2 tsps olive oil
- 1 cup chopped onion
- 2 cloves garlic minced
- 2 Tbsps balsamic viegar
- 2 tsps soy sauce
- 1 Tbsp brown sugar
- 1 tsp chopped fresh rosemary
- Rinse and pick 3 cups of grapes from stems. Blend in blender until smooth. (You will see little flecks of the skin still).
- Heat oil in saucepan over medium heat. Add onion and cook 3 minutes. Add garlic and cook another 3 minutes. Stir occasionally.
- Add pureed grapes, vinegar, soy sauce, sugar and rosemary. Reduce heat and simmer about 20 minutes until mixture is thick like a commercial BBQ sauce. Cool slightly and blend in blender till smooth.
- Can be made a day ahead.
- Heat grill. Add rosemary, salt and pepper to olive oil. Brush over chicken.
- Grill chicken over medium heat. Baste with sauce. Cover and allow to cook 5 minutes. Flip breasts, baste again and cover. Repeat basting and turning every 5 minutes for a total of 30 minutes. Try to use all the glaze. Discard any left over. Keep cover closed except for turning and basting. Taste for doneness after 25 minutes.
- Remove chicken from grill, over loosely for 5 minutes and serve.