Broiled Apricot Chicken Recipes

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BROILED CHICKEN WINGS WITH SPICY APRICOT SAUCE



Broiled Chicken Wings with Spicy Apricot Sauce image

Broiled Chicken Wings with Spicy Apricot Sauce

Categories     Fruit Juice     Chicken     Fruit     Poultry     Broil     Quick & Easy     Lime     Apricot     Winter     Gourmet

Yield 4 servings

Number Of Ingredients 9

4 1/2 lb chicken wings (18 to 20), wing tips cut off and discarded
1 tablespoon vegetable oil
1/2 teaspoon black pepper
2 1/4 teaspoons salt
1 cup apricot preserves
1/2 cup fresh lime juice
1 garlic clove, smashed
1/2 teaspoon ground cumin
1/2 teaspoon cayenne

Steps:

  • Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan.
  • Toss wings with oil, black pepper, and 2 teaspoons salt in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.
  • While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 teaspoon salt in a food processor or blender until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute.
  • Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes. Brush wings with 1/4 cup sauce again, then turn wings over and brush with another 1/4 cup sauce. Broil until more deeply browned, 2 to 3 minutes. Brush with remaining sauce before serving.

GRILLED SPICY APRICOT CHICKEN - DELISH!!



Grilled Spicy Apricot Chicken - Delish!! image

An experiment of mine that turned out fantastic...the family just loved this chicken... tender, not too spicy, caramelized pieces of deliciousness...I used breasts and boneless thighs, each equally as good... Enjoy!

Provided by Cassie *

Categories     Chicken

Time 20m

Number Of Ingredients 9

2 lb boneless, skinless chicken breasts or thighs - i used both
4 1/2 Tbsp sweet chili sauce - i used franks redhot brand
4 1/2 Tbsp sriracha sauce
1/2 c apricot preserves
1/2 c brown sugar
1/2 tsp red pepper flakes
1/2 tsp garlic powder
4 Tbsp olive oil
salt & pepper

Steps:

  • 1. In a shallow dish, add all ingredients, except for the chicken, salt and pepper. Mix well and mash up any large pieces of apricot.
  • 2. Once marinade is well blended, salt and pepper each piece of chicken and add the chicken pieces to the marinade, making sure all is coated well. Cover and refrigerate for an hour.
  • 3. When ready to grill. Turn the grill on medium high. Once the grill is hot enough, place each chicken piece topside down on grids. Close the lid and cook for 5 minutes. Don't throw marinade away, you will be using it to baste the chicken, during the grilling process.
  • 4. After 5 minutes turn the chicken 1/4 turn and continue cooking for another couple minutes to get some nice grill marks.
  • 5. Turn to the other side and baste the grilled side. Close lid and cook for another 3 - 5 minutes. If the chicken is still pink in the center, continue basting and turning frequently, until chicken is completely cooked. Baste frequently and make sure to keep checking as they will caramelize quickly...
  • 6. When no longer pink in center, remove to a baste the tops one last time, and remove to a serving platter. Serve immediately.

BROILED APRICOT CHICKEN



Broiled Apricot Chicken image

A little sweet blends perfectly with the bold taste of horseradish. What a great treatment for lean, tender chicken breasts! If you don't mind wintertime grilling, this works great on the grill, too. Susan Warren - North Manchester, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 cup apricot nectar
3 tablespoons brown sugar
2 tablespoons ketchup
2 teaspoons cornstarch
1 teaspoon grated orange zest
1 teaspoon horseradish mustard
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a small saucepan, combine the first six ingredients. Bring to a boil. Cook and stir for 1 minute or until thickened., Place chicken on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until chicken juices run clear, basting frequently with apricot mixture.

Nutrition Facts : Calories 241 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 158mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)



Easy Apricot Chicken (only 5 ingredients) image

You can make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can't go wrong with this recipe!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 5

3 chicken breasts ((boneless, skinless))
1 cup apricot preserves
1 cup Catalina salad dressing ((or Russian dressing))
2 tablespoons Dijon mustard
2 ounces dried onion soup mix

Steps:

  • Cut chicken breasts in half or into serving-sized portions.
  • In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well.

Nutrition Facts : Calories 261 kcal, Carbohydrate 14 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 717 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

GRILLED SPICY APRICOT CHICKEN WINGS



Grilled Spicy Apricot Chicken Wings image

Make and share this Grilled Spicy Apricot Chicken Wings recipe from Food.com.

Provided by carolinafan

Categories     Chicken

Time 40m

Yield 8-10 wings

Number Of Ingredients 6

2 lbs chicken wings
1 cup apricot preserves
2 tablespoons cider vinegar
1 -2 teaspoon hot pepper sauce
1 teaspoon chili powder
1 garlic clove, minced

Steps:

  • Cut off and discard chicken wings' tips. Cut each chicken wing in half at the joint. Place in plastic bag; set aside.
  • Combine preserves, vinegar, hot pepper sauce (add up to 2 teaspoons more for extra spicy sauce), chili powder and garlic.
  • Pour 1/2 cup sauce in plastic bag with chicken; seal bag and marinate at least 1 hour or overnight. Refrigerate remaining sauce to use for dipping when served.
  • Place chicken wings on preheated grill (reserve marinade). Cook for 25 to 30 minutes; brushing chicken with reserved marinade during cooking.
  • Discard remaining marinade. Serve with reserved refrigerated sauce.

Nutrition Facts : Calories 351.2, Fat 18.3, SaturatedFat 5.1, Cholesterol 87.4, Sodium 117.9, Carbohydrate 26.1, Fiber 0.2, Sugar 14.8, Protein 21.1

APRICOT GLAZED GRILLED BBQ CHICKEN THIGHS



Apricot Glazed Grilled BBQ Chicken Thighs image

The sweetness of fruit preserves, the tanginess of balsamic vinegar and Dijon mustard--together they make a perfect glaze for juicy grilled thighs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 1/4 lb. boneless skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves, large pieces cut up
2 tablespoons balsamic or apple cider vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 garlic cloves, minced

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.

Nutrition Facts : Calories 255, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 240 mg, Sugar 3 g

APRICOT GLAZED GRILLED CHICKEN



Apricot Glazed Grilled Chicken image

We really like Apricot Chicken. In the summer I hate to heat up the house. DH made this for a cookout. Absolutely delicious! **There is also a variation in the directions for Asian Glazed Chicken. *PLEASE NOTE!* For easier clean up I would suggest using a grill pan or aluminum to cook the chicken on. Found this recipe in Cooking Light.

Provided by kittycatmom

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
cooking spray

Steps:

  • Combine first 4 ingredients in a small bowl, stirring well.
  • 2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
  • 3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
  • 4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
  • Asian-Glazed Grilled Chicken Variation:.
  • Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).

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2009-05-13 Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on …
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  • Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
  • Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
  • Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.


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