SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS
Provided by Valerie Bertinelli
Time 1h35m
Yield 8 servings, 2 cups sauce
Number Of Ingredients 16
Steps:
- For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
- Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
- For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
- Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
- Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
- Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.
BBQ CHICKEN BITES
Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. -Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Cut bacon crosswise into thirds. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-4 minutes or until partially cooked but not crisp., Place chicken in a small bowl; sprinkle with steak seasoning and toss to coat. Wrap a bacon piece around each chicken cube; secure with a toothpick. Place on a parchment-lined baking sheet., Bake 10 minutes. If desired, add horseradish to barbecue sauce; brush over wrapped chicken. Bake until chicken is no longer pink and bacon is crisp, 5-10 minutes longer.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
RHUBARB-APRICOT BARBECUED CHICKEN
Springtime brings back memories of rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. -Laurie Hudson, Westville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Stir in rhubarb, ketchup, water, preserves, vinegar, molasses, mustard, chipotle pepper, 1 teaspoon barbecue seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 8-10 minutes. Puree rhubarb mixture using an immersion blender, or cool slightly and puree in a blender. Reserve 2 cups sauce for serving., Meanwhile, in a small bowl, mix the remaining 4 teaspoons barbecue seasoning, 1 teaspoon salt and 1/2 teaspoon pepper; sprinkle over chicken. On a lightly oiled grill rack, grill chicken, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, brushing occasionally with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 469 calories, Fat 19g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 1801mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 39g protein.
APRICOT-BARBECUE CHICKEN CHUNKS
Steps:
- Lightly spray a large skillet with cooking spray. Cook the chicken over medium-high heat for 3 to 4 minutes, or until tender and no longer pink in the center, stirring occasionally.
- Stir in the barbecue sauce, apricot spread, and ginger. Cook for about 3 minutes, or until heated through, stirring constantly. Refrigerate half the chicken (2 cups) in an airtight container for use in Asian Chicken and Wild Rice Salad. Serve the remaining chicken.
- nutrition information
- (Per Serving)
- Calories: 195
- Total Fat: 1.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 66mg
- Sodium: 179mg
- Carbohydrates: 17g
- Fiber: 0g
- Sugars: 14g
- Protein: 26g
- Dietary Exchanges
- 1 Carbohydrate
- 3 Very Lean Meat
APRICOT BARBECUED CHICKEN
Steps:
- In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8 inch square baking dish.
- In a bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375 for 25-30 minutes or until chicken juices run clear. Serve with rice.
APRICOT BARBECUED CHICKEN
This looks so scrumptious and sweet, I can't wait to try it. It's from the Jan/Feb issue of Taste of Home's Quick Cooking magazine, and it's supposed to be very kid-friendly!
Provided by Kree6528
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes.
- Transer to a greased 8-inch square baking dish.
- In a bowl, combine the apricot preserves, barbecue sauce, water, and onion soup mix; pour over the chicken.
- Bake, uncovered, at 375 degrees for 25-30 minutes or until chicken juices run clear.
- Serve with rice.
CHICKEN WITH APRICOTS
Chicken with a fruit and nut sauce
Provided by amp1043
Time 40m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Chop the chicken breasts into small chunks, fry until cooked then set aside.
- Fry the onion for a few minutes, then add the sliced pepper for about 1 minute. Then add the orange rind and plain flour
- In a small jug, mix the orange juice and stock. GRADUALLY stir in the juice/stock mixture to the onion mixture.
- Add the apricots, chicken, walnuts and white wine. Then add salt, pepper and the grated nutmeg.
- Bring to the boil and simmer for 15 minutes.
- Can be served immediately or, preferebly, leave to cook and reheat later. If reheating, tranfer to a caserole and heat at 160C for 30-40 minutes. You can serve from the caserole at the table
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