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)
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 the heat to medium low and simmer, stirring occasionally, until slightly thickened, approximately 3 to 5 minutes. Remove from the heat and let cool to room temperature. (Note: The glaze can be made ahead of time and stored in the refrigerator. Then before using, warm over low heat to desired consistency.)
Prepare a gas grill to medium or start your charcoal grill. Let the charcoal heat until the coals are white. Use a stiff wire brush and scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate.
Season the chicken lightly with salt and pepper. Set the chicken parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups. If there are flare-ups, move the chicken pieces away from the flames.
If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook another 8 to 14 minutes until a thermometer reads 165. As each piece reaches the correct temperature, remove it from the grill and transfer it to a platter. Cover the pieces with foil.
When all the chicken is done, brush all the pieces with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze.