Apricot Jam Marinade For Chicken Food

GOLDEN APRICOT MARINATED CHICKEN

Steps:

• Place mayo into a mixing bowl and mix in enough ketchup to make a dressing.
• Add the jam and onion soup mix.
• Place chicken in a single layer in a roasting pan.
• Pour the marinade over the chicken.
• Cover and marinate overnight.
• Bake for 1-1 1/2 hours at 350.

CHICKEN WITH APRICOT JAM

Steps:

• Preheat the oven to 350°F Lightly grease a baking dish.
• Salt and pepper the chicken. Put them in the baking dish and bake for 20-25 minutes or until cooked through.
• In a saucepan, mix the apricot jam and soy sauce. Bring the mix to a boil and then lower the heat. Simmer for 5 minutes. If you want a thicker sauce, let it simmer for longer.
• Pour the mix over the cooked chicken. Sprinkle with sesame seeds and garnish with sliced scallions.

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

MUSTARD / APRICOT JAM CHICKEN

Steps:

• Preheat oven to 350.
• Mix mustard, jam and garlic powder. Set aside.
• Mix bread crumbs, pepper and salt in a zip lock bag. Coat both sides of the chicken with the mustard/ jam mixture. Put chicken in zip lock bag and shake till evenly coated with bread crumbs. Shake off extra bread crumbs.
• Place chicken on a greased baking sheet.
• Bake for an hour uncovered.

GRAND MARNIER MARINATED CHICKEN

Steps:

• In a saucepan, combine Grand Marnier, jam, zest, vinegar, Worcestershire sauce, mustard, honey and red pepper flakes. Simmer over medium-low heat just until honey and jam are melted. Remove from heat; cool to room temperature.
• Place chicken breasts, then marinade, in a zip-top plastic bag; marinate at least 4 hours and preferably overnight, refrigerated.
• Preheat oven to 350°F.
• Place chicken breasts in a shallow glass baking dish. Pour marinade over all. Baste breasts with apricot jam.
• Cover loosely and bake 45 minutes to 1 hour, basting with remaining marinade every 15 minutes.

MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE

Steps:

• Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
• Preheat oven to 350°. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done.
• During last 15 minutes of roasting time, place ¾ cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
• Serve glaze over chicken thighs.

APRICOT BARBECUED CHICKEN

Steps:

• In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish., In a small bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken is no longer pink. Serve with rice.