So Easy Sticky Apricot Garlic Glazed Chicken Food

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.

3-INGREDIENT APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 350F (180C).
• For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
• Place chicken, skin-side up, on prepared pan.
• In a medium bowl, whisk together 3 glaze ingredients.
• Pour sauce over chicken and spread liberally on each piece.
• Bake, uncovered, for about 1 hour, or until chicken is cooked through.

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.

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.

STICKY APRICOT DRUMSTICKS

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.

SO EASY STICKY APRICOT GARLIC GLAZED CHICKEN

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.

ROAST CHICKEN WITH APRICOT-ROSEMARY GLAZE

Steps:

• Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F.
• Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
• Transfer 1/2 cup glaze to bowl; reserve.
• Arrange chicken breasts and wings on 1 large rimmed baking sheet.
• Arrange thighs and drumsticks on second rimmed sheet.
• Brush chicken with 1 cup glaze; sprinkle with salt and pepper.
• Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
• Increase oven temperature to 500*F.
• Roast until chicken begins to brown, about 10 minutes longer.
• Transfer chicken to platter.
• Scrape pan juices and any browned bits from baking sheets into glass measuring cup.
• Spoon off fat from top of juices.
• Add enough broth to juices to mesure 1 3/4 cups sauce.
• Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
• Serve chicken with sauce.

APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES

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!