1 tbsp plus 1 tsp minced fresh rosemary

1 tsp dark brown sugar

2 tsp sea salt

2 tbsp olive oil, more for grilling

2 1/2 lbs boneless, skinless chicken thighs

1 cup orangne marmalade

1/4 cup rice vinegar

In a small bowl, mix the 1 tbsp rosemary with the brown sugar, and salad.  In a shallow pan, drizzle the oil over the chicken and toss to coat.  Sprinkle the chicken even with the rosemary mixture.

Warm the marmalade, vinegar, and remaining 1 tsp rosemary in a small saucepan over low heat until just warm; set aside in warm spot.

Prepare a hot charcoal fire or heat a gas grill with all burners on medium heat for 10 mins.  Clean the hot grate with a wire brush and then lubricate it with an oil soaked paper towel.  Put the chick on the grate and grill until one side has dark grill marks, 5 to 6 mins. for large thighs or 4 to 5 mins for medium and small thighs.  Turn and continue to grill until well-marked on the other sides and cooked through.  Move the thighs to a platter and let rest for five mins.   Serve  with warm marmalade dipping sauce.