Apricot Balsamic Glazed And Grilled Chicken Recipes

GRILLED CHICKEN WITH APRICOT-BALSAMIC GLAZE

Steps:

• In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.) Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate. Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil. When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

APRICOT GLAZED GRILLED BBQ CHICKEN THIGHS

Steps:

• Heat gas or charcoal grill. Sprinkle chicken thighs with salt and pepper. In small bowl, combine all remaining ingredients; mix well. Set aside.
• When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with preserves mixture once halfway through cooking time. Discard any remaining preserves mixture.

APRICOT-BALSAMIC GLAZED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Place breasts on lightly sprayed, foil lined baking sheet and bake in oven.
• Meanwhile, in a small saucepan, melt butter over medium heat. Add jam, vinegar, rosemary, red pepper flakes and salt; stir to combine. Simmer for 3 to 5 minutes for flavors to meld. Set aside and keep warm.
• Bake frozen breasts, about 25 minutes, until internal temperature reaches 165°F.
• Remove cooked breasts from oven and brush both sides with glaze. Return glazed breasts to baking sheet and place under the broiler for 1-2 minutes to caramelize.
• Serve chicken breasts with additional glaze on the side or spooned on top. Yields 1 chicken breast per serving.

GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO

Steps:

• For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.
• Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.
• For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.
• For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.
• Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.
• Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.
• Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze.

APRICOT-BALSAMIC GLAZED AND GRILLED CHICKEN

Steps:

• Preheat grill to medium-high, brush off the grates to remove crusty, gritty stuff.
• While that's heating up, bring preserves and vinegar to a boil in a medium saucepan; lower the heat and simmer until thick and syrupy (7-8 minutes or longer).
• While THAT's cooking, drizzle oil over the chicken (on a plate or in a bowl); season with S & P; grill until cooked through (about 6 minutes per side).
• Remove chicken from grill to a serving platter, drizzle jam-vinegar mixture over the meat and serve!
• We had this with potato wedges baked in foil on the grill.
• PLANNED OVERS --
• Use any leftovers to make sandwiches for lunch the next day, or cut into bite-size pieces and add to a "grilled chicken" salad. Delicimosio!