Ingredients & Prep for Orange Dipping Sauce:
3/4 tsp fresh rosemary, finely chopped
1/2 cup orange marmalade
2 TBS rice vinegar
Ingredients and Prep for Chicken:
1 TBS fresh rosemary, finely chopped
2 tsp dark brown sugar
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp crushed red pepper flakes
vegetable oil to coat chicken; and more to lubricate grill grates with oil soaked paper towel
1 1/2 lbs. boneless, skinless chicken thighs (about 6), trimmed of excess fat
Prepare dipping sauce by placing ingredients in a small saucepan over low heat until just warm; move to the side until ready to serve.
Mix in a small bowl the 1 TBS of rosemary, sugar, salt, pepper, and red pepper flakes.
Place chicken on a plate or shallow baking dish/pan, and drizzle a little oil over chicken. Flip and turn chicken in oil to coat lightly.
Sprinkle the chicken with the dry rosemary mixture evenly on both sides. For about 30 to 45 minutes, chicken should be out of the refrigerator to return to room temp before grilling, otherwise it will not cook through evenly.
Prepare a hot charcoal fire or heat a gas grill with all burners on high for 10 minutes.
Turn the heat to medium-high and grill (closed on a gas grill or lid open over a charcoal fire) for about 5 – 6 minutes on 1st side. There should be dark grill marks visible. Turn and continue to grill for 4 to 5 minutes, until well marked on the other side. For large thighs, adjust time accordingly.
Place grilled thighs on a plate or a platter and cover with another plate or cover loosely with foil. Let rest 5 minutes. Serve chicken immediately with a side of the orange dipping sauce in individual small bowls or ramekins.