Grilled Apricot Mustard Glazed Chicken Breasts Recipes

APRICOT GLAZED GRILLED CHICKEN

Steps:

• Pat dry chicken.
• In a large bowl or wide deep dish combine buttermilk, dry rub, salt, and pepper, and stir to combine. Place chicken into buttermilk bath, cover with plastic wrap, and place in fridge to marinate for 2-3 hours.
• Remove chicken from the marinade. Place on a drying rack (we used a drying rack on top of a foil lined cookie sheet pan). Place back in fridge, uncovered, for one hour.
• In a small saucepan over medium heat sauté shallots and jalapeños in olive oil for 8 minutes or until translucent. Add garlic and let cook 1-2 minutes. Add jam and honey, stir, and bring to a slight simmer. Reduce heat and simmer for 5 additional minutes.
• Remove from heat, stir in the lime, and let cool at least 15 minutes to set and thicken.
• Prepare grill for direct/indirect cooking. (If using a gas grill preheat grill to medium heat.)
• Place chicken pieces on grill over direct heat, but be careful of flare-ups. After 4-5 minutes (or when a nice crust starts to develop) turn chicken over and allow it to cook an additional 4-5 minutes per side. When the other side has developed a nice crust, move the pieces to indirect heat to avoid flare-ups.
• As the chicken nears appropriate finish temperature (165 degrees for breast, 180 for thighs) begin to brush chicken pieces liberally with the glaze.Apply all of the glaze between the chicken pieces, top side only!
• Allow the chicken to finish cooking to temperature (165 degrees), and then remove from the grill. Let the chicken pieces rest 10 minutes to allow juices to redistribute. Serve

APRICOT-DIJON-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
• Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
• Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

GRILLED APRICOT-MUSTARD GLAZED CHICKEN BREASTS

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chicken until blended.
• Grill 4 min. on each side. Brush with half the mustard mixture. Grill 5 to 8 min. or until chicken is done (165ºF), turning after 3 min. and brushing with remaining mustard mixture.

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD

Steps:

• For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
• For the grape salad: Prepare the grill for direct grilling.
• Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
• For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
• Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
• To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• Preheat the grill for medium heat.
• In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
• Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

HOT AND STICKY APRICOT-GLAZED CHICKEN

Steps:

• Prepare barbecue (medium-high heat). Combine first 4 ingredients in small saucepan. Whisk over medium heat until preserves melt. Set glaze aside.
• Sprinkle chicken generously on all sides with salt and pepper. Place chicken, skin side down, on outer edges of grill rack. Cover grill and cook chicken until skin is light golden, turning occasionally, about 15 minutes total. Continue to grill, brushing with glaze and turning occasionally, until skin is blackened in spots and juices run clear when thighs are pierced with fork, about 10 minutes longer. Divide among 4 plates and serve.

APRICOT MUSTARD GLAZED CHICKEN BREASTS

Steps:

• Preheat oven to 375. In a small saucepan, whisk together jam, mustard and broth. Bring to a boil over high heat, whisking occasionally. Reduce heat to medium-low and cook, stirring, until jam has dissolved, about 3 minutes.
• Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken butter. Scatter apricots over chicken and bake, uncovered, until chicken is lightly browned and cooked through, about 1 hour, turning and basting chicken often during baking time. Let chicken rest for 10 minutes before serving.
• Serve hot with sauce from baking dishes spooned over top.

SPICY APRICOT-GLAZED CHICKEN

Steps:

• Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.

QUICK APRICOT GLAZED CHICKEN

Steps:

• Coat a broiler pan with cooking spray; place chicken on pan. Combine remaining ingredients; brush half over the chicken. Broil 5-6 in. from the heat for 5 minutes. Turn chicken over; brush with remaining apricot mixture. Broil until juices run clear.