Recipe: Rosemary Garlic Chicken Legs with Balsamic Glazed Eggplant and Zucchini Skewers

ROSEMARY GARLIC CHICKEN LEGS WITH
BALSAMIC GLAZED EGGPLANT AND ZUCCHINI SKEWERS

FOR THE CHICKEN:
4 whole chicken leg quarters
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 tablespoon finely chopped fresh rosemary
4 cloves garlic, minced
2 tablespoons olive oil

FOR THE BALSAMIC GLAZE:
3/4 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon lemon juice

FOR THE VEGETABLE SKEWERS:
1 small eggplant, sliced into 1/2 to 3/4-inch slices
2 small zucchini, sliced into 1/2 to 3/4-inch slices
8 dried apricots
8 wooden or metal skewers

TO MARINATE THE CHICKEN:
In a small bowl, combine salt, pepper, rosemary, garlic and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon. Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin. Allow chicken to marinate for 30 minutes.

TO PREPARE THE BALSAMIC GLAZE:
While chicken is marinating, combine balsamic vinegar, honey, 1/2 teaspoon salt, 1/2 teaspoon pepper and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15-20 minutes.

TO PREPARE THE VEGETABLE SKEWERS:
If using wooden skewers, soak skewers in water to prevent burning while cooking.

Place vegetables and apricots in a large bowl. Pour balsamic glaze over; toss to coat well. String vegetables and apricots onto skewers, alternating between eggplant, zucchini and apricots. Reserve any remaining glaze in bowl.

WHEN READY TO COOK:
Pre-heat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium high after preheating. Over medium high heat, sear or broil chicken on lightly oiled rack. Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, moving and turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170 degrees F, about another 20 to 25 minutes.

When chicken is halfway done, place vegetable skewers on grill or under broiler. Grill, turning often, until vegetables are tender and browned but not falling off of skewers, about 15-20 minutes.

TO SERVE:
Place chicken on a platter, arrange skewers (or remove vegetables from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze.

Makes 4 servings
Source: National Chicken Council