Apricot-Glazed Grilled Chicken

Ingredients

• 3 tablespoons apricot preserves 
• 0.3 teaspoon pepper black freshly ground
• 2  chicken thighs bone-in
• 2  chicken breast halves bone-in
• 2  skin-on chicken drumsticks 
• 1  garlic clove minced
• 1.5 tablespoons olive oil extra virgin extra-virgin
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon sea salt fine

Equipment

• bowl
• grill

Directions

1. Combine first 4 ingredients in a small bowl, stirring well.
2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
3. Let chicken stand at room temperature for 30 minutes.
4. Sprinkle chicken evenly with salt and pepper.
5. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
6. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
7. Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn.