Grilled Rosemary Chicken w. Sweet & Sour Sauce

1 T. plus 1 tsp. minced fresh rosemary
2 tsp. dark brown s ugars
2 tsp. kosher salt
1 tsp. freshly ground pepper
1 tsp. crushed red pepper flakes
2 T. canola oil
2-1/2 lb. boneless, skinless chicken thighs or breasts, trimmed of fat
1 c. orange marmalade
1/4 c. rice vinegar

In small bowl, mix 1 T. rosemary with brown sugar, salt, peppers. In shallow pan, drizzle oil over chicken and toss to coat. Sprinkle evenly with rosemary mixture.

Warm marmalade, vinegar, and 1 tsp. rosemary until just warm; set aside.

Grill