Preparation

• In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.)

  Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate.

  用盐和胡椒轻轻调味鸡肉。将零件皮肤侧放在烤架上。煮熟，覆盖，直到皮肤变成金黄色，约10分钟。留在烤架附近，尤其是在最初的10分钟内，通过移动碎片来管理任何爆炸。如果鸡肉呈褐色太快，请稍微稍微降低热量或部分关闭通风孔。翻转鸡并煮熟，直到即时阅读的温度计在每片最厚的部分中读取165°F，再增加5至10分钟。大腿，腿部和较薄的乳房易于烹饪比较厚的乳房碎片更快。完成后，将每块转移到盘子上，并用箔纸将帐篷转移到帐篷中。

  所有鸡肉都完成后，将其用釉在各个侧面刷。将鸡肉放在烤架上，在两侧煮一分钟左右，以使釉料焦糖。用剩余的釉刷鸡肉，然后食用。

提前提示

杏釉可以在未来一天之前制成，并在冰箱中盖上储存。在使用之前，请在低热量上加热以松开稠度。

To start things off, let the guests nibble onGrilled Flatbreads和Lemon-Garlic Oil with Herbs并用土豆沙拉配橄榄，葱和花园草药and绿豆沙拉与西红柿，芝麻菜和罗勒酱和Lemon-Buttermilk Pudding Cakesfor dessert.