Chicken Thighs with Apricots

Chicken Thighs with Apricots
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 8

    chicken thighs boneless and skin removed

  • apricot flavoured sauce:

  • 3 Tbsp.
    (45 mL)

    apricot jelly

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    apple cider

  • 2 tsp.
    (10 mL)

    fresh tarragon, chopped

  • 1/2 cup
    (125 mL)

    salad dressing


Preheat the barbecue to medium heat.

Mix all the ingredients for the sauce in a bowl.

Place the chicken thighs on an oiled sheet of aluminum foil.

Brush with the sauce and grill for 10 to 15 minutes or until the meat is no longer pink.

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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