Caramelized Lemon and Apricot Chicken

Caramelized Lemon and Apricot Chicken
  • 4 servings
  • 0:15 Preparation
  • 0:40 Cooking
  • 4:25 Total Time


Add all
  • 1 kg

    whole fresh chicken or legs and breasts

  • marinade:

  • 1/2 cup
    (125 mL)

    dry white wine

  • 3 Tbsp.
    (45 mL)

    lemon juice

  • 1 cup
    (250 mL)

    apricot nectar

  • 1 Tbsp.
    (15 mL)


  • 1

    shallot, finely chopped

  • 1

    garlic clove, finely chopped

  • 1/4 cup
    (60 mL)


  • Salt and freshly ground pepper to taste


Make a cut along the middle of the chicken's back, along its entire length. Split the chicken along the cut to flatten (you can ask the butcher to do it). Place the chicken in an airtight container and add all marinade ingredients. Refrigerate approximately 3 1/2 hrs. Remove the chicken from the marinade. Set the marinade aside.

Preheat the barbecue to high.

In a small pan, melt the butter on medium and sauté the shallot and garlic. Deglaze with the marinade and simmer to reduce by a third. Incorporate the honey and simmer approx. 3 min. Set the lemon and apricot sauce aside.

Salt and pepper the chicken then sear it on the barbecue for 2 minutes. Reduce the heat to medium and continue cooking approximately 35 min. for meat that is cooked just right. After approx. 20 min., brush frequently with the lemon and apricot sauce. Avoid brushing with sauce during the final 5 minutes of cooking.

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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