CHICKEN WITH APRICOT AND CHILI GLAZE
This is a very simple way to prepare chicken. We did it on the barbecue but you can do it with a broiler or grill pan also. If doing it on the barbecue, you can brush the glaze on the chicken while it is cooking.
Provided by Irmgard
Categories Healthy
Time 19m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the glaze ingredients in a small saucepan.
- Bring to a boil, then simmer for about 5 minutes, until thickened.
- Set aside.
- Brush a cold grill with oil and then preheat the barbecue to medium-high.
- Squeeze any remaining lime juice over the chicken breasts and season with salt and pepper.
- Grill for 6 to 7 minutes per side or until the juices run clear when pierced with a fork.
- Place on a serving platter and spoon the glaze over each breast.
Nutrition Facts : Calories 283.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 244.4, Carbohydrate 40.8, Fiber 0.4, Sugar 25.6, Protein 27.6
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 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
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.
SPICY APRICOT-GLAZED CHICKEN
Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
APRICOT GLAZED CHICKEN BREASTS
A simple and quick main dish designed for busy nights or cooking novices. Add a steamed vegetable and rice and a tasty dinner is on the table in 30 minutes or less. I like to include the hot sauce not to make this a spicy dish but to cut the sweetness just a bit. Planning to try this on the grill this summer as it should work very well. (WW 4 pts)
Provided by justcallmetoni
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler. Line the broiler pan with aluminum foil. (The foil is a must for quick clean up.) Spray the broiler-pan rack with nonstick vegetable cooking spray.
- In a cup, stir together the preserves or marmalade, ketchup, and vinegar. Add the tabasco if you are planning to include.
- Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. (If you are using larger chicken breasts, adjust the cooking time.)
- Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Turn the chicken (it should now be skin side up) and brush on the rest of the glaze an broil an additional minute.
- Remove from the broiler and serve.
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
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- Preheat oven to 450°F. Line a baking sheet with heavy-duty foil and place an oven safe rack over the foil. Spray the oven rack lightly with cooking spray.
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