Monday, April 29, 2013

Apricot Glazed Grilled Chicken

I don't know who your husband is...but mine's better than yours.  You know why?  He makes me chicken like this:

I mean, did your mouth just drool all over the place, cause mine did.  Disclaimer:  my husband is not responsible for the beautiful, artfully placed thyme.  Just thought I'd throw that out there.  He is, however, responsible for everything else.  Including grilling on our roof deck and not starting a fire. 

The glaze is super simple.  Apricot preserves, olive oil, soy sauce, fresh thyme...

...and some smashed garlic.

Let the glaze sim-simma, who got the keys to my bimma?

Once it bubbles on low heat for 2-3 minutes, shut the heat off and let it thicken up.

While the glaze is doing its thing, you can start on the chicken.  We like dark meat, mostly because it's way more flavorful than white meat, but you can really put this glaze on anything - including pork.  Spray your hot, preheated grill down with a grill safe non-stick spray (we like Weber), and put the chicken skin side down. 

I am an absolute cross contamination NAZI and have thankfully passed my psychosis on to my husband.  He uses disposable gloves to handle the raw meat, and then once the meat has begun to cook, he switched to tongs. Smart man. 

This is what you want.  Nice crispy skin.

Once the chicken is nearly cooked (about 13-15 minutes on a super hot grill), begin to glaze it up. Glaze, flip.  Let the glaze caramelize while you glaze the other side.  YUM.

We like tin pans when we makes clean up a breeze.  Now, that doesn't mean you can't spruce it up with a little fresh herbs.  

Oh hello.

Drool.  Face.  All over. 

Here's the recipe:

1 Cup Apricot Preserves
1/4 Cup EV Olive Oil 
3-4 Sprigs of Fresh Thyme 
1 Tbs of Low Sodium Soy Sauce 
2 Large Garlic Cloves, Smashed 

5 Chicken Thighs 
5 Chicken Drumsticks 

Heat the glaze ingredients in a heavy sauce pan over low - medium heat until glaze begins to bubble.  Let bubble for 2-3 minutes then shut heat off.  Grill chicken until done, about 13-15 minutes on very hot grill, turning periodically to prevent burning.  Brush the chicken with the glaze and turn, allowing the glaze to caramelize.  Let cool for 5 minutes then serve.

Wait til you see the amazing side I whipped up for this on Wednesday...stay tuned...and stay hungry!


  1. Yummmmm (and your write-up made me giggle--love your description of your husband!)

    1. haha...he makes me giggle too :) Thanks for reading!

  2. Drooling is correct, that looks amazing! Love that its grilling season once again!

    1. ME TOO!! Plenty more grilling recipes to come :) What are some of your favorites?


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