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.
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
A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.
Make sure you are using only gluten-free cereals, flours and starches, 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.
Sorry, an error has occurred. Please refresh the page.