Broiled Apricot Chicken Recipes

BROILED APRICOT CHICKEN

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Cook and stir for 1 minute or until thickened., Place chicken on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until chicken juices run clear, basting frequently with apricot 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).

BROILED CHICKEN WINGS WITH SPICY APRICOT SAUCE

Steps:

• Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan.
• Toss wings with oil, black pepper, and 2 teaspoons salt in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.
• While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 teaspoon salt in a food processor or blender until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute.
• Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes. Brush wings with 1/4 cup sauce again, then turn wings over and brush with another 1/4 cup sauce. Broil until more deeply browned, 2 to 3 minutes. Brush with remaining sauce before serving.

BROILED APRICOT CHICKEN

Steps:

• Preheat broiler. Combine apricot nectar, brown sugar, orange peel, catsup, cornstarch, horseradish mustard, and salt in saucepan. Stir until cornstarch is fully dissolved. Bring to a boil and hold for 1 minute. Remove from heat. Broil chicken breasts 4-5 minutes on each side. Brush often with apricot sauce during broiling and before serving. Garnish with apricot halves. Editor's Extra: A little on the "y" side of easy, but once you taste it, you'll know "y" we included it. Fun Fact: A recent study at the University of Massachusetts found that recipes using canned ingredients are comparable in nutritional value and taste appeal to those made with fresh or frozen items. The findings send a strong message to people looking for convenient ways to eat healthy.

GRILLED SPICY APRICOT CHICKEN - DELISH!!

Steps:

• 1. In a shallow dish, add all ingredients, except for the chicken, salt and pepper. Mix well and mash up any large pieces of apricot.
• 2. Once marinade is well blended, salt and pepper each piece of chicken and add the chicken pieces to the marinade, making sure all is coated well. Cover and refrigerate for an hour.
• 3. When ready to grill. Turn the grill on medium high. Once the grill is hot enough, place each chicken piece topside down on grids. Close the lid and cook for 5 minutes. Don't throw marinade away, you will be using it to baste the chicken, during the grilling process.
• 4. After 5 minutes turn the chicken 1/4 turn and continue cooking for another couple minutes to get some nice grill marks.
• 5. Turn to the other side and baste the grilled side. Close lid and cook for another 3 - 5 minutes. If the chicken is still pink in the center, continue basting and turning frequently, until chicken is completely cooked. Baste frequently and make sure to keep checking as they will caramelize quickly...
• 6. When no longer pink in center, remove to a baste the tops one last time, and remove to a serving platter. Serve immediately.