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.
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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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