A winner from the Fine Cooking Grilling magazine! (You may want to double the glaze ingredients...it's that good!!)
In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce heat and simmer, stirring occasionally, until slightly thickened, about 3-5 minutes.
Heat a gas grill to medium-high or prepare a medium-hot charcoal fire. Season the chicken with salt and pepper. Cook till skin is golden brown. When all the chicken is cooked, brush it with the glaze on all sides and return to the grill, cooking for another minute or so to caramelize the glaze. Brush with any remaining glaze and serve.
2 T. unsalted butter
1/2 cup apricot preserves (or apricot-pineapple!)
3 T. good Balsamic vinegar
1/2 tsp. crushed red pepper flakes
1/4 tsp. chopped fresh rosemary
5-6 pounds bone-in, skin-on chicken parts (thighs, drumsticks, breasts)