Sunday, June 28, 2009

Apricot-Glazed Grilled Chicken



Another great thing about summer food is all the grilling you get to do! I love grilling for two reasons, it's a healthy and delicious way to eat your food, and it requires few ingredients for lots of deliciousness! I also love how every time I turn around, there are more and more fun ways to grill your food.

I wasn't quite sure about this recipe at first, mostly because of my grumbling husband who can't seem to grasp the magic behind combining fruit and meat. However, our whole family came out very pleasantly surprised by this recipe. The meat has more of a tang then a sweetness, and the flavor is so mouthwatering. This recipe calls for using bone in breasts, thighs, and legs, which I would really stick to. We used boneless, skinless chicken breasts, and while it was still delicious, I don't think it was quite as juicy and flavorful as if we had followed directions! This recipe calls for mostly your common pantry items, so get busy and let me know how you like it!

Apricot-Glazed Grilled Chicken
Found in Cooking Light June 2009

Ingredients

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 breasts halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cooking Spray

Directions

1. 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 (this will probably be how we grill our chicken from now on, it keeps it from charring).

3. Let chicken stand at room temp 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 five 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.

Serves 4: serving size one piece of chicken

Per Serving: 247cal, 10.7g fat, 26.5g prot, 10g carb, 0.1g fiber, 82mg chol, 1.2g iron, 370mg sod
Points per Serving: 6


Also, a thousand apologies to Rachel and Rachel vs. Kitchen and Julie at Sporadic Cook. These lovely ladies were nice enough to award me these awards a few weeks ago, and I have let way too much time go by before expressing my appreciation. This one is from Rachel...



And this one is from Julie...

Thank you so much ladies, and if you haven't visited Rachel and Julie yet, I can assure you that you are missing out on some good stuff! I am going to pass these out, but it's pretty late right now and my brain has pretty much shut down for now. So with that I bid you adieu and wish you a wonderful week!

25 comments:

the ungourmet said...

I bet this was really good! I love apricot jam and I can imagine the flavor of the grilled chicken with it is pretty amazing. I will have to give this a shot.

Jenn said...

I'm loving that apricot glaze. I've got to try that sometime.

Isn't grilling fantastic!!

Coleen's Recipes said...

I've always enjoyed apricot, I don't know why I don't cook with it more often. Your chicken sounds delicious.

Katy ~ said...

I love apricot and chicken together. This sounds very good! I can imagine how crispy and sweet it must be after grilling. Big YUM!

Mary said...

Congrats for the awards and great recipe !

Donna-FFW said...

Love the sound of the apricot glaze. Looks fantastic too. Perfect grilling recipe.

Melissa said...

This sounds yummy! I always love grilled chicken that has a fruity glaze. :)

Erica said...

I love the multiple uses you can get out of apricot jam! The glaze sounds fabulous! We haven't gotten a new grill since we moved and I feel like I'm missing out :( Hopefully we will get one soon!

girlichef said...

mMMMmmm...looks all yummy and glazed...drooling over here! What a typical guy reaction, LOL. My hubby is the same :)

Cathy said...

Wow, this looks good. I have some apricot preserves that need to be used up and this is perfect. I love summertime grilling.

Delectable Dining said...

I LOVE apricot chicken, but have never made it on the grill! I'll definitely have to try it!

finsmom said...

What a tasty way to use apricot preserves!

Reeni♥ said...

This looks delicious! I love sweet and savory together - the apricot sounds so goo!

Lara said...

What a savory sounding combination. Delicious!

Cori said...

My sister also has the meat + fruit aversion, but I love citrusy meats. And grilled to boot!

Leslie said...

We are a chicken boob house as well. I never buy dark meat. Maybe I should think outside the box.
But this looks amazing

burpandslurp said...

apricot and chicken goes SO well together! I love the sweet and savory combo. Will bookmark this, definitely!

biz319 said...

I love sweet with meat, my hubby can't stand it - I'll save this one for when he goes out of town!

Sara said...

I love grilling too, we try to do it at least once a week when the weather is nice. This looks like a great one to try!

Judy said...

My hubby is the same way. I made a chicken dish with a blueberry pepper sauce to enter into a contest and he wouldn't touch it. It was so delicious. Apricot preserves are delicious on chicken.

Talita said...

What a delicious combination! I'm sure I'll really like it.

MaryBeth said...

I love apricot jelly, this is a wonderful looking dinner

Ingrid said...

Looks and sounds good Teresa.

Do you have (or ever heard of)a Publix grocery store? They have what they call Aprons meals and most of them are excellent. Each week the demonstrate two complete meals (and allow you to sample them). I can email you the link if your interested.
~ingrid

Ingrid said...

Oops congrats on your awards. I have a few I need to send ou thanks for too.
~ingrid

teresa said...

Ingrid that sounds cool, do you think they have something like that in Philly. My email is tsajohnson@yahoo.com, thanks!