Chicken Legs with Glazed Eggplant, Zucchini, and Apricot Skewers

Chicken Ingredients

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

Skewers Ingredients

• 3/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon lemon juice
• 1 small eggplant, sliced into 1/2 inch slices
• 2 small zucchini, sliced into 1/2 inch slices
• 8 dried apricots
• 8 wooden or metal skewers

Directions

1. 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.
2. Place chicken legs into a baking dish and rub all over with the garlic and rosemary paste, rubbing over and under the skin. Allow chicken to marinate for 30 minutes.
3. While chicken is marinating, combine balsamic vinegar, honey, salt, pepper, and lemon juice in small saucepan. Bring to a boil and reduce by half, about 15 minutes.
4. If using wooden skewers, soak skewers 2-3 minutes in water to prevent burning while cooking.
5. 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.
6. Pre-heat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium-high after preheating. Sear or broil chicken on lightly oiled rack.
7. Turn chicken over when 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 20-25 minutes.
8. 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 the skewers, about 15-20 minutes.
9. To serve, place chicken on a platter, arrange skewers next to chicken. Drizzle warm vegetables with remaining honey and balsamic glaze.