Apricot Glazed Chicken Recipe
The sweetness and color of the apricots combines with the rest of the ingredients to create the rich glaze and delightful flavor to the chicken without overwhelming the dish. You can remake the recipe with different combination of fruits and spices; leave the chicken a little longer than needed to get that attractive glaze; but make sure not to burn it. Have a taste of this apricots glazed chicken; especially the fans of fruit and chicken combination.
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- 4 boneless and skinless chicken breasts
- ¾ cup apricot preserves
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon balsamic vinegar
- Salt to taste
- ½ teaspoon minced garlic
- ½ teaspoon fresh rosemary (minced)
- 1 tablespoon soy sauce
- ½ teaspoon freshly ground black pepper
Rinse the chicken under running water; dry off excess with paper towels.
Cover chicken breasts in a twofold plastic wrap or wax paper; flatten them to ½ inch thickness by pounding them with the flat side of a meat mallet. Repeat the process for all pieces.
Sprinkle salt, pepper and a tablespoon of olive oil over the pieces evenly. Make sure to coat on all sides.
Add ¾ cup apricot preserves to a saucepan over medium flame along with ½ teaspoon of crushed red pepper flakes, 1 tablespoon balsamic vinegar, ½ teaspoon minced garlic, ½ teaspoon fresh rosemary, 1 tablespoon soy sauce and salt (if needed). Stir and cook for 1-2 minute until sugar melts and all the ingredients combines into a smooth texture. Off the heat when you get the desired consistency. Taste the sauce; add/adjust ingredients and increase its quantities if necessary.
Preheat grill to medium – high; lightly coat the grate with oil.
Place chicken on the hot grill; cook for 12-15 minutes, flip the pieces and glaze with apricot sauce twice after every 6 minutes until both sides browned and chicken cooked through. Test the doneness of the chicken by cutting the thickest part of the chicken with fork tip; remove from the grill when it’s done; transfer to a serving platter; garnish with fresh herbs if you like; serve hot with roasted potatoes and green salad.
Notes & Tips:
- For variations use pineapple or other fruit preserves in this recipe.
- Use stovetop to cook it if you cannot use a grill. Brown the chicken for 3 minutes; set aside. Boil the sauce ingredients; add browned chicken to the sauce; cook for 12 minutes.
- Grilling time varies depending on the thickness of the chicken.
- Any part of the chicken can be used for this recipe.
- Using tenders instead of full breasts decreases the grilling time.
- Leftovers will make a delicious salad.