Apricot-glazed Grilled Chicken

Apricot-glazed Grilled Chicken
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 2:30 Total Time

Ingredients

Add all
  • 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

  • 4x6 oz
    (4x170 g)

    boneless 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 4-5 min. per side, basting frequently with apricot sauce.

Remove from heat and serve with grilled, halved apricots.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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