Monday, August 16, 2010

Apricot Grilled Chicken

Time for me to make dinner, time to get out and grill up something yummy! For this meal, I had boned, skinned, chicken breasts and a request for more grilled polenta. Here is what I came up with...


4 chicken breast, halved
1/4 cup Apricot jam
3 cloves garlic
1/2 teaspoon ginger, finely chopped
1 teaspoon minced onion
1 teaspoon red pepper flakes
salt & pepper to taste
3/4 cup Chardonnay
  • In a medium sized mixing bowl, combine jam, garlic, ginger, onion, red pepper flakes, salt & pepper and Chardonnay; whisk until well combined. Remove 4 tablespoons of the marinated to a smaller bowl, cover and refrigerate.
  • In a large zip locked bag, add the chicken and the majority of the marinade; close the zip locked bag, coat well and refrigerate the chicken for at least 1 hour.
  • Prepare grill and get the temperature to medium-high. Add the chicken and cook for approximately 10 minutes per side. You don't want to overcook the chicken or it will be really dried out and burned - so check it and adjust your grill as needed. When you have about 2 minutes left to cook, baste the chicken on each side with the marinade that you removed earlier.
I served this with the grilled polenta that I blogged about earlier - the grilled polenta has become a family favorite and grilled peaches (see Wednesday's blog). I think that this would have also made tasty kabobs, you would just need to cut the chicken into bite sized pieces, soak some skewers and cut down on the cooking time. I thought that the marinade lent itself well to the chicken and I enjoyed the balance of savory and sweet.

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