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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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