Just so yummy! I made it with some flattened chicken breasts on my outdoor grill but next time I'm going to use it on pork, just to see if it's as good. It was SO good and my neighbor liked it, too. This recipe is a keeper. Easy and delicious!
Also outstanding on pork shoulder roast on the gas grill. Slow cook the roast on indirect heat. When internal temp reaches 120, begin basting with the glaze every 20 degrees of heat until it is done.
Sounds amazing but I'm curious to know if anyone has tried this with boneless skinless chicken. I prefer not to eat the skin and peeling it off you lose the glaze. I bet the glaze would also be good on pork tenderloin or BBQ Baby Back Ribs!
I love this recipe. I use more red pepper flakes most of the time, more balsamic sometimes, more rosemary when I've got it in the garden. I use it on every cut of chicken and it is great baked or grilled. I marinade it in the glaze, sometimes for a few days and I always brine my chicken (makes all the difference for any recipe). This time I'm using it for satays.
Great recipe. I used chicken thighs and did them in the oven. Doubled the sauce recipe. Tasted fantastic
My family and I loved this dish. I used chicken thighs instead of whole chickens, and I roasted them in glass casserole pans in the oven at 425 degrees. When the thighs were cooked, I drained the juices, glazed the thighs and put them back in the oven for a minute. To serve, I put Bazmati rice on a platter and heaped the glazed thighs on top, drizzling the small amount of remaining glaze and juices from the second turn in the oven over the thighs and rice. AMAZING!!!
This glaze was great, I doubled the recipe so that there was extra sauce. It was a huge hit.
Recipe works well with chicken thighs as well.
Rather than cook individual pieces, I cut a whole chicken up the back and flattened it and cooked it on the grill - I used a baking sheet to avoid flare-ups. The chicken was good, but I didn't really feel that the glaze imparted much extra flavor. I think in the future, I might add the glaze earlier in the cooking process - possibly starting with some on the bird from the beginning, and brushing more on throughout.