Apricot-Honey Glazed Chicken

Apricot-Honey Glazed Chicken
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 4 1/2 lb
    (2 kg)

    whole chicken

  • basting preparation

  • 1

    lemon, cut in two

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 2 tsp.
    (10 mL)

    Tabasco sauce

  • apricot and honey glaze

  • 2 Tbsp.
    (30 mL)

    sesame oil

  • 1 Tbsp.
    (15 mL)

    fresh grated ginger

  • 1/4 cup
    (60 mL)

    orange juice

  • 2

    cloves garlic, chopped

  • 1/4 cup
    (60 mL)


  • 1/2 cup
    (125 mL)

    apricot jelly

  • 1/4 cup
    (60 mL)

    liquid honey


Preheat the barbecue to medium heat.

Split chicken lengthways almost entirely and spread apart. Place butterflied chicken on a sheet of oiled aluminium foil.

Rub chicken skin with lemon. Oil and baste with Tabasco sauce.

In a glass bowl, mix apricot-honey glaze ingredients together. Set some aside.

Baste chicken with remaining apricot-honey glaze and barbecue covered for 40 to 45 minutes or until its internal temperature reads 85°C/185°F.

Baste frequently during cooking with reserved glaze.

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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Fruity and sweet
These wines or ciders stand out with their sugar content. Usually semi-dry or semi-sweet, they are characterised by notes of ripe fruit.
Product categories: white wine, Champagne and sparkling wine, cider.

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