4 lb. chicken, cut into 8 pieces, backbone removed
2 tsp. coarse sea salt (Himalayan Pink)
1 tsp. Spaghettata plus 1 tsp. for the glaze
4 Tbsp. medium flavored Extra Virgin Olive Oil (Frantoio)
1/2 c. C&C Peach White Balsamic Vinegar
4 Tbsp. of Spicy Peach Relish (optional)
Combine balsamic vinegar and Spaghettata in a wide saucepan over medium-high heat. Bring to a boil. Continue to boil until thick, syrupy and reduced to 1/3 cup, about 6 minutes.
Meanwhile, Place chicken pieces in 1 to 2 large re-sealable plastic bags and add sea salt, Spaghettata and olive oil. Seal the bag and shake to mix. refrigerate at least 1 hour or overnight.
Heat grill to medium heat, or until lightly covered with ash. Oil the grill. Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes or until a meat thermometer inserted reaches 155 degrees and the chicken is fork tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Brush chicken with reduced balsamic mixture and continue cooking on the grill for 1 to 3 minutes. Romove from heat. Spoon peach relish over chicken if desired. Serve.