Apricot-glazed Grilled Chicken
| Preparation: | 20 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 10 min |
| Total: | 2 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- Marinade
- 1/3 cup (80 mL) fresh-squeezed lemon juice
- 1/2 cup (125 mL) apricot nectar*
- 1 Tbsp. (15 mL) coarse ground black pepper
- 1/4 cup (60 mL) olive oil*
- 4 6-oz. (170-g) boneless Maple Leaf Prime Naturally chicken breasts
- Sauce
- 6 ripe apricots, diced
- 2 green onions, chopped
- 2 Tbsp. (30 mL) olive oil*
- 2 Tbsp. (30 mL) fresh-squeezed lemon juice
- 1 Tbsp. (15 mL) chopped fresh tarragon
- 1/2 cup (125 mL) chili sauce*
- 1/4 cup (60 mL) ketchup*
- 1/4 tsp. (1 mL) Tabasco sauce
Preparation
In a glass dish, combine marinade ingredients. Add chicken, cover and refrigerate for 2-4 hours.
Meanwhile, mince apricots and green onions in a blender or food processor. Add olive oil, lemon juice, tarragon, chili sauce, ketchup and Tabasco sauce. Blend until smooth. Transfer sauce to a bowl.
Preheat barbecue to maximum.
Remove chicken from marinade, draining surplus. Reduce heat to medium-high and cook chicken 5-8 min. per side, basting frequently with apricot sauce.
Remove from heat and serve with grilled, halved apricots.
Suggestion
If sauce is to be served with the chicken, boil it for 5 min. or set some aside before dipping the basting brush into it.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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