Rosemary Glazed Grilled Chicken

14 chicken thighs, skinned (reserve 6 cooked thighs for another meal)
3 tablespoons fresh rosemary
2 garlic cloves
2 tablespoons paprika
1 tablespoon salt
½ tablespoon
Process to form marinade. Rub evenly over chicken thighs and marinate for 15 minutes. Grill on a medium hot grill for 35 minutes, turning several times.
Glaze:
1 cup apple jelly
1 tablespoon rosemary leaves
2 tablespoons soy sauce
2 tablespoons lemon juice
1 whole habanaro chili (optional)
Combine ingredients in saucepan and simmer 5 minutes.
Dip each piece of chicken in the glaze and grill for 15 more minutes.
Roast 2 bell peppers, peel and refrigerate along with extra chicken for a wonderful Sliced Chicken Sandwich with Tarragon Mayonnaise and Roasted Red Peppers with Provolone cheese. (See sandwiches)