Grilled chicken with raspberry-balsamic glaze
and crushed baby potatoes
Prep time
15min
Cook time
45min
Serves
4
A glaze made with jam and orange liqueur makes for a showstopping dish that bursts with memorable flavours.
Ingredients:
- 3 Tbsp (45ml) onion salt
- 1 tsp (5ml) black pepper
- 1 tsp (5ml) dried basil
- ½ tsp (2.5ml) dried thyme
- 1 x pack of chicken thighs and drumsticks
- Baby potatoes
Glaze
- 1 cup (250ml) raspberry jam
- ¼ cup (60ml) balsamic vinegar
- 1 tsp (5ml) orange liqueur or fresh orange juice
- Salt and pepper
Method:
- Preheat the oven to 200°C.
- Mix the onion salt, black pepper, dried basil and dried thyme in a small bowl. Season the chicken with the rub and set aside.
- To make the glaze, mix the raspberry jam, balsamic vinegar, orange liqueur (or orange juice), salt and pepper in a saucepan. Cook over medium heat for about 10 minutes, whisking continuously.
- Grill the chicken, skin side down, in a nonstick ovenproof pan over medium heat. Turn the chicken skin side up and place it in the preheated oven. Glaze the chicken regularly and let it cook for about 30 to 45 minutes, or until it becomes sticky.
- Parboil the baby potatoes. Put them onto a baking tray and crush each one lightly. Season with salt and pepper, and finish with a drizzle of olive oil. Roast for about 30 minutes or until golden brown and crispy.
- Serve the chicken and potatoes.
