STICKY APRICOT CHICKEN
Steps:
- Heat a large, deep frying pan over medium-high heat.
- Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
- In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
- When the chicken is golden brown and almost cooked through, pour off the excess fat.
- Return the pot to the heat and add the glaze.
- Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
- Serve the chicken on rice with a generous amount of glaze spooned over.
Nutrition Facts : Calories 200 kcal, Carbohydrate 15 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 129 mg, Sodium 288 mg, Sugar 10 g, ServingSize 1 serving
STICKY APRICOT DRUMSTICKS
Provided by Katie Lee Biegel
Categories main-dish
Time 7h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
- Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.
EASY APRICOT GLAZED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
- Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
- Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
- Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.
APRICOT-DIJON-GLAZED CHICKEN
Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 5
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.
APRICOT GLAZED CHICKEN
A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.
Provided by M. Burton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 5
Number Of Ingredients 6
Steps:
- Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
- Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
- Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g
STICKY GRILLED CHICKEN
Steps:
- Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
- Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
- Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.
APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES
You may use mixed chicken pieces in place of the legs for this recipe, also you can use about 3 to 3-1/2 pounds chicken wings, separated in half at the joint in place of the chicken pieces to serve at a get-togther, see note below --- I always add in a sliced green bell pepper and a sliced onion on the bottom of the pan but that is optional. Serve this with cooked rice. You will *love* this, I promise, the sauce is delicious and the amount is enough for up to 3 pounds of chicken legs or pieces :)
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- Sprinkle the sliced green pepper and sliced onion in the baking dish, if using.
- Season the chicken with salt and pepper on all sides.
- In a skillet, brown the chicken in hot oil until very well browned on all sides.
- Place the chicken in the prepared baking dish on top of the onions and pepper slices.
- In a saucepan melt butter and saute the onion and garlic with chili pepper (beware! use only 1/8 - 1/4 teaspoon chili powder it is VERY hot!) or chili flakes for about 3 minutes.
- Stir in all the remaining ingredients (except the cornstarch and water) bring to a boil and simmer for 15-20.
- In a small cup whisk together the cold water with cornstarch, add to the simmering sauce and cook for 2-3 minutes until thickened.
- Pour the sauce over the chicken, with tongs turn the chicken pieces to coat with the sauce.
- Bake for about 45-50 minutes, or until the chicken legs are cooked.
- NOTE* for wings (do not brown wings firstly)use about 3-1/2 pounds.
- Prepare the sauce as directed.
- Place the wings in a shallow baking sheet (omitting onion and green pepper) then pour the prepared sauce over wings, and turn to coat.
- Bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked.
- Delicious!
Nutrition Facts : Calories 1253.6, Fat 41.7, SaturatedFat 15.5, Cholesterol 306.9, Sodium 2285.4, Carbohydrate 156.1, Fiber 1.3, Sugar 117.6, Protein 70.2
HOT AND STICKY APRICOT-GLAZED CHICKEN
Categories Chicken Poultry Apricot Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
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-GLAZE CHICKEN
My husband knows what's on the supper menu when our boys are driving home from Abilene Christian University in Texas. This apricot-glazed chicken entree has become our homecoming tradition. It's easy to make for any number of people. -Retha Kaye Naylor, Frankton, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.
Nutrition Facts : Calories 431 calories, Fat 25g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 23g protein.
APRICOT-GLAZED CHICKEN
Rather than frying up chicken in a lot of oil, I prefer to cook it in this simple sauce-it's tasty and so much better for us.-Joy Cochran, Roy, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Line a shallow roasting pan with foil; spray foil with cooking spray and set aside. In a large microwave-safe bowl, combine the first eight ingredients. Microwave, uncovered, on high for 90 seconds, stirring once., Dip chicken into sauce. Arrange in prepared pan. Pour remaining sauce over chicken. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°, basting once.,
Nutrition Facts : Calories 273 calories, Fat 6g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 615mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
SO EASY STICKY APRICOT GARLIC GLAZED CHICKEN
I grill this chicken on my indoor grill instead of the broiler, it's just SO DELICIOUS and extremely easy! If you don't have any mustard then use regular mustard mixed with hot chili garlic sauce. This makes a lot of sauce but can be cut in half, there is enough sauce for about 12-14 pieces of chicken or 2 whole chickens cut into pieces.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan combine the apricot preserves, white wine vinegar, hot mustard and garlic, whisk over medium heat until the preserves melt; set aside.
- Set oven to broil heat, or heat outdoor (or indoor grill) grill to medium-high heat.
- Season the chicken pieces with seasoning salt and pepper.
- Place the chicken skin-side down on a broiler rack.
- Broil chicken for 20 minutes, turn over the chicken and continue to broil or grill for about another 15-20 minutes (or until chicken is cooked) brushing with glaze and turning occasionally.
Nutrition Facts : Calories 136.2, Fat 0.3, Sodium 105.6, Carbohydrate 35.4, Fiber 0.4, Sugar 19.9, Protein 0.8
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