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.