Start to finish: 1 hour (30 minutes active)
To make this tangy dish even easier to prepare, make the tomato-balsamic glaze and par-cook the chicken. Refrigerate both and when guests arrive, you can finish the chicken on the grill about 15 minutes before serving.
For the sauce:
6-ounce can basil-garlic flavored tomato paste (or a 6-ounce can of tomato paste mixed with a teaspoon of prepared pesto)
º cup balsamic vinegar
¼ cup olive oil
2 teaspoons minced garlic
2 teaspoons sugar
1½ teaspoons salt
1 teaspoon freshly ground black pepper
For the chicken:
5 pounds chicken thighs and drumsticks
½ teaspoon salt
½ teaspoon freshly ground black pepper
Preheat oven to 375 degrees.
To make the sauce, in a small bowl, whisk together the tomato paste, balsamic vinegar, olive oil, garlic, sugar and salt and pepper. Set aside.
Season the chicken with salt and pepper and place on two, rimmed baking sheets. Bake for 30 minutes.
Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire. Remove chicken from oven and cool for five minutes. If desired, remove the skin. Brush the chicken generously with the tomato- balsamic sauce.
Grill the chicken, turning and basting frequently, until well browned and cooked through, 15 to 20 minutes.