Apricot-Balsamic Glazed and Grilled Chicken |
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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 5 |
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From Rachael Ray's Sept. '08 Everyday magazine, so you know it's savory and simple-all at once. Her recipe called for apricot preserves, but I'm using up MIL's Peach Jam, and we loved it just fine. Also, I used only 2 chicken breast halves (paillard-cut) for four of us and we had leftovers (our chickens are very large!), so adjust the recipe up or down accordingly. Ingredients:
1/2 cup apple juice or 1/2 cup cider |
1/4 cup apricot preserves or 1/4 cup peach preserves |
1/4 cup balsamic vinegar |
olive oil, for drizzling |
4 chicken breast halves |
salt & pepper |
Directions:
1. Preheat grill to medium-high, brush off the grates to remove crusty, gritty stuff.
2. While that's heating up, bring preserves and vinegar to a boil in a medium saucepan; lower the heat and simmer until thick and syrupy (7-8 minutes or longer).
3. While THAT's cooking, drizzle oil over the chicken (on a plate or in a bowl); season with S & P; grill until cooked through (about 6 minutes per side).
4. Remove chicken from grill to a serving platter, drizzle jam-vinegar mixture over the meat and serve!
5. We had this with potato wedges baked in foil on the grill.
6. PLANNED OVERS -
7. Use any leftovers to make sandwiches for lunch the next day, or cut into bite-size pieces and add to a grilled chicken salad. Delicimosio!
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