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Chef's Hat Recipe: Grilled Chicken with Apricot-Balsamic Glaze

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2 tablespoons butter

1/2 cup apricot preserves

3 tablespoons balsamic vinegar

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon chopped fresh rosemary

Salt

Vegetable oil for the grill

5 to 6 pounds of chicken, thigh, drumsticks or breasts (if using breasts cut each breast in half)

Black pepper

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