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.
BOURBON PEACH GLAZED CHICKEN BREASTS RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- Preheat oven to 425F. Line roasting pan with foil leaving 2-inch overhang, for easy clean up. In blender puree peach preserves, Bourbon and vinegar until smooth. In small saucepot over medium-high heat cook peach mixture until reduced and thickened, about 5 minutes, stirring occasionally. Remove from heat and reserve. Arrange chicken in prepared pan. Sprinkle with paprika, salt, cinnamon, garlic powder and cayenne. Roast 45 minutes or until meat thermometer reads 165F, brushing with reserved glaze several times during last 20 minutes of cook time.
QUENTIN'S PEACH-BOURBON WINGS
My father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. -Christine Winston, Richmond, Virginia
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened., In a small bowl, mix cornstarch and water until smooth; stir into preserve mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/2 cup sauce for serving., Using a sharp knife, cut through the two wing joints; discard wing tips. Place remaining wing pieces in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until juices run clear, turning every 10 minutes and brushing with remaining sauce. Increase oven setting to broil., Broil 4-6 in. from heat 2-3 minutes on each side or until golden brown. Serve with reserved sauce.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 10g protein.
BOURBON PEACH-APRICOT GLAZED CHICKEN
This easy and beautiful, glistening brown chicken is great for Sunday's supper or for a really fancy dinner party. Originally on lando'lakes.com but it has been tweaked a bit since. Wonderful with a side of rice, green vegetables and garlic cheese biscuits and of course some nice wine.
Provided by Manami
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Rinse chicken all over in lime & orange juice.
- Pat chicken dry.
- Place chicken, breast side up, on rack in roasting pan.
- Combine all glaze ingredients in 1-quart saucepan.
- Cook over medium heat, stirring constantly, until butter is melted.
- Reserve 1/4 cup.
- Spoon remaining glaze over chicken.
- Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
- (If necessary, add water to basting juices to prevent burning).
- Loosely cover chicken with aluminum foil.
- Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
- Skim fat from pan juices.
- Combine pan juices with reserved glaze in 1 quart saucepan.
- Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
- Serve with chicken.
- Garnish with parsley leaves, if desired.
Nutrition Facts : Calories 1032.2, Fat 65.8, SaturatedFat 20.8, Cholesterol 313.2, Sodium 640.3, Carbohydrate 28.1, Fiber 0.3, Sugar 15.7, Protein 74.5
BOURBON GLAZED CHICKEN AND PEACHES
Make and share this bourbon glazed chicken and peaches recipe from Food.com.
Provided by chia2160
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
- heat a non stick grill pan coated with cooking spray over med hi heat.
- remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
- spoon sauce over chicken and peaches.
Nutrition Facts : Calories 306.9, Fat 5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 831.9, Carbohydrate 23.1, Fiber 0.9, Sugar 21.8, Protein 29.2
PAN ROASTED CHICKEN WITH BOURBON PEACH GLAZE
Quick and easy one dish meal! A healthy and yummy way to cook chicken breast! From Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
- Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
- Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
- Great served over rice, mashed potatoes or noodles.
Nutrition Facts : Calories 267.1, Fat 6.5, SaturatedFat 1.3, Cholesterol 67.1, Sodium 436.4, Carbohydrate 17.7, Fiber 0.6, Sugar 11.3, Protein 27.6
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