Tomato-Balsamic Barbecued Chicken

This Mediterranean-inspired recipe was posted in my local paper. This chicken has a flavorful, tangy glaze that takes advantage of pre-seasoned tomato paste and the complex sweet acidity of balsamic vinegar. Enjoy.

• Ready In: 55 mins
• Serves: 10

Ingredients

• Sauce

• 1 (6 ounce) can tomato paste with basil and garlic
• 2⁄3 cup  balsamic vinegar
• 1⁄4 cup olive oil
• 2  teaspoons  minced garlic
• 2  teaspoons sugar
• 1 1⁄2 teaspoons salt
• 1  teaspoon black pepper, freshly ground

• Chicken

• 5  lbs chicken thighs, and drumsticks
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper, freshly ground

Directions

1. Preheat oven to 375 degrees.
2. To make the sauce: In a small bowl, whisk together the tomato paste, balsamic vinegar, olive oil, garlic, sugar, salt and pepper. Set aside.
3. Season the chicken with salt and pepper and place on two, rimmed baking sheets. Bake for 30 minutes.
4. Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire.
5. Remove chicken from oven and cool for 5 minutes. If desired, remove the skin. Brush the chicken generously with the tomato-balsamic sauce.
6. Grill the chicken, turning and basting frequently until browned and cooked through, about 15 to 20 minutes.