Grilled Chicken With Apricot Balsamic Glaze Recipes

APRICOT-BALSAMIC GLAZED AND GRILLED CHICKEN

Steps:

• Preheat grill to medium-high, brush off the grates to remove crusty, gritty stuff.
• While that's heating up, bring preserves and vinegar to a boil in a medium saucepan; lower the heat and simmer until thick and syrupy (7-8 minutes or longer).
• While THAT's cooking, drizzle oil over the chicken (on a plate or in a bowl); season with S & P; grill until cooked through (about 6 minutes per side).
• Remove chicken from grill to a serving platter, drizzle jam-vinegar mixture over the meat and serve!
• We had this with potato wedges baked in foil on the grill.
• PLANNED OVERS --
• Use any leftovers to make sandwiches for lunch the next day, or cut into bite-size pieces and add to a "grilled chicken" salad. Delicimosio!

BALSAMIC-GLAZED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
• Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

APRICOT CHICKEN WITH BALSAMIC VINEGAR

Steps:

• Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
• Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

APRICOT GLAZED GRILLED BBQ CHICKEN THIGHS

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.

APRICOT GLAZED GRILLED CHICKEN

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).