Chef's Hat Recipe: Grilled Chicken with Apricot-Balsamic Glaze
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
Vegetable oil for the grill
5 to 6 pounds of chicken, thigh, drumsticks or breasts (if using breasts cut each breast in half)
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