Grilled Apricot Mustard Glazed Chicken Breasts Food

CHICKEN WITH APRICOT DIJON MUSTARD

Steps:

• 1.Combine all ingredients except chicken in small bowl; mix well. 2.Grill chicken 5 inches from heat for 12 to 15 minutes or until juices are clear when pierced, turning once and brushing frequently with prepared sauce. 3.Discard sauce after cooking.

EASY APRICOT GLAZED CHICKEN

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.

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD

Steps:

• For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
• For the grape salad: Prepare the grill for direct grilling.
• Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
• For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
• Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
• To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

APRICOT GLAZED GRILLED CHICKEN

Steps:

• Pat dry chicken.
• In a large bowl or wide deep dish combine buttermilk, dry rub, salt, and pepper, and stir to combine. Place chicken into buttermilk bath, cover with plastic wrap, and place in fridge to marinate for 2-3 hours.
• Remove chicken from the marinade. Place on a drying rack (we used a drying rack on top of a foil lined cookie sheet pan). Place back in fridge, uncovered, for one hour.
• In a small saucepan over medium heat sauté shallots and jalapeños in olive oil for 8 minutes or until translucent. Add garlic and let cook 1-2 minutes. Add jam and honey, stir, and bring to a slight simmer. Reduce heat and simmer for 5 additional minutes.
• Remove from heat, stir in the lime, and let cool at least 15 minutes to set and thicken.
• Prepare grill for direct/indirect cooking. (If using a gas grill preheat grill to medium heat.)
• Place chicken pieces on grill over direct heat, but be careful of flare-ups. After 4-5 minutes (or when a nice crust starts to develop) turn chicken over and allow it to cook an additional 4-5 minutes per side. When the other side has developed a nice crust, move the pieces to indirect heat to avoid flare-ups.
• As the chicken nears appropriate finish temperature (165 degrees for breast, 180 for thighs) begin to brush chicken pieces liberally with the glaze.Apply all of the glaze between the chicken pieces, top side only!
• Allow the chicken to finish cooking to temperature (165 degrees), and then remove from the grill. Let the chicken pieces rest 10 minutes to allow juices to redistribute. Serve

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

GRILLED APRICOT-MUSTARD GLAZED CHICKEN BREASTS

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chicken until blended.
• Grill 4 min. on each side. Brush with half the mustard mixture. Grill 5 to 8 min. or until chicken is done (165ºF), turning after 3 min. and brushing with remaining mustard mixture.

APRICOT-GLAZED CHICKEN WITH SPRING VEGETABLES

Steps:

• Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
• Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
• Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

APRICOT-GLAZED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
• Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
• Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

APRICOT GLAZED CHICKEN BREASTS

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.

QUICK APRICOT GLAZED CHICKEN

Steps:

• Coat a broiler pan with cooking spray; place chicken on pan. Combine remaining ingredients; brush half over the chicken. Broil 5-6 in. from the heat for 5 minutes. Turn chicken over; brush with remaining apricot mixture. Broil until juices run clear.

GRILLED GINGER APRICOT CHICKEN BREASTS

Steps:

• Prepare a medium-hot fire in grill.
• In a small saucepan, warm preserves, lemon juice, ginger, mustard, salt and pepper over medium heat, stirring, just until preserves melt, about 2 minutes.
• Grill chicken, skin side down, 10 minutes.
• Turn and grill 5 minutes.
• Brush with some of glaze and continue to grill, turning occasionally and brushing with more glaze, until chicken juice run clear when pricked with a knife, 15 to 20 minutes longer.
• Stop basting about 5 minutes before chicken is done.

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).

APRICOT MUSTARD GLAZED CHICKEN BREASTS

Steps:

• Preheat oven to 375. In a small saucepan, whisk together jam, mustard and broth. Bring to a boil over high heat, whisking occasionally. Reduce heat to medium-low and cook, stirring, until jam has dissolved, about 3 minutes.
• Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken butter. Scatter apricots over chicken and bake, uncovered, until chicken is lightly browned and cooked through, about 1 hour, turning and basting chicken often during baking time. Let chicken rest for 10 minutes before serving.
• Serve hot with sauce from baking dishes spooned over top.