Apricot-Glazed Grilled Chicken

 

Grilled Wings with Apricot-Mustard Glaze

Video taken from the channel: Andrew Zimmern


 

Sticky Apricot Glazed Chicken Wings

Video taken from the channel: StokedOnSmoke


 

BBQ Chicken (With Apricot Brandy Glaze)

Video taken from the channel: Ballistic BBQ


 

Apricot Glazed Chicken Wings

Video taken from the channel: PaleoHacks


 

BBQ Apricot Glazed Chicken Thighs

Video taken from the channel: Kitchen Divas


 

Apricot Glazed Grilled Chicken

Video taken from the channel: Shelby Law Ruttan


 

How To Make Apricot Glazed Chicken Recipe

httpv://youtu.be/IXD-VeeBt8?rel=0&modestbranding=1

Video taken from the channel: Cooking With Tammy


Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Apricot Glazed Grilled Chicken A tangy marinade made with apricot jam, soy sauce, Mirin, ginger and Dijon mustard. The marinade pairs beautifully with chicken breasts but can also be paired with any type f chicken or pork.

The longer the meat marinates, the better!Instructions Prepare grill with medium-hot coals, or heat gas grill to medium-high. For the Apricot BBQ sauce: Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. In a medium-sized pot, add apricot paste with all the ingredients except the chicken thighs.

Bring ingredients to a boil and then lower to a simmer; cook for 20 minutes. Let cool slightly before marinating chicken for at least 1 hour in fridge, but ideally overnight. Preheat grill to medium-high and lightly oil grates. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.

Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with preserves mixture once halfway through cooking time. Discard any remaining preserves mixture. Grilled Chicken with Apricot-Balsamic Glaze. This simple lick-your-fingers, glaze-y chicken is perfect for a small cookout. The glaze has just.

In a medium bowl, combine the apricot preserves, chopped apricots, 4 tablespoons of the chicken broth. Stir in the mustard, soy sauce, lemon zest, pepper flakes, salt, pepper and garlic powder. Let this rest at room temperature while the grill is heating. Heat grill. Spray a large skillet with nonstick cooking spray.

Brown chicken in heated skillet. Step 2 Add chicken broth, jam and soy sauce. Sprinkle chicken with salt and pepper. 2 Place chicken on grill; cover grill. Cook with medium heat 5 minutes.

Put apricots, ginger, honey, vinegar, mustard, red pepper flakes, salt and pepper in a blender and combine until smooth. Add to the skillet. Simmer for about 20.

List of related literature:

Brush bone side of chicken generously with half of glaze, move to hot side of grill, and cook until browned, 5 to 10 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Brush bone side of chicken generously with half of glaze, move to hotter side of grill, and cook until browned, 5 to 10 minutes.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Add chicken, skin side up, along with any juices accumulated on plate, reduce heat, and simmer, covered, until chicken is just cooked through, 20 to 25 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Return chicken, skin side up, and any accumulated juices to skillet and simmer until glaze is thick and glossy, 2 to 3 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Grill the chicken glazed-side up until cooked through (there should be no pink), 5 to 6 minutes per side.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Transfer to a baking pan or rimmed baking sheet and bake for 30 minutes, until chicken is cooked through and juices run clear.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

Brush the inside (non-skin) part of the chicken with some of the sauce and let the chicken cook with the hood up for another 15 minutes.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Heat a grill pan, brush with the remaining 1½ teaspoons olive oil, and grill the chicken for about 4 minutes on each side or until cooked through.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Turn down heat; gently simmer over medium-low heat for 20 to 25 minutes or until the juices run clear when the chicken is poked with a fork.

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

In a bowl or dish large enough to hold the chicken, combine a cup of plain yogurt, a teaspoon each minced ginger and garlic, a teaspoon of paprika, a teaspoon cumin, a half teaspoon turmeric, the juice of a lime, and some salt and pepper.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

19 comments

Your email address will not be published. Required fields are marked *

  • You should have seen me while I was watching this video. I closely resembled a dog drolling, mouth open, tongue hanging out. It looks amazing. I love apricots & apricot brandy and that glaze just appeals to me.

  • i didn’t see a probe in the chicken when you said you’ll pull them out at180. i saw a probe on the grate was to see how the temp is in the chamber. thank you sharing to coate the chicken skin with oil i didn’t know that mines always came out rubbery. you didn;t show the set up on you’r new smoker how much charcoal and wood did you add after a few hours. maybe in another video you’l show your steps starting the heat

  • thank you for you quick response. its sad about JR.SEAU i watched him when he played at USC have a good day and thank you once agian

  • LOL you need to start a weekly series of “StokedOnSmoke with the Girls” and let them help. Kids love to cook and be on video and with your demeanor and the young ladies I’m sure it would be a hit. My grandchildren (20 total) watch BBQ videos with me for new ideas and they love to cook, inside and outside at the grills (get board with smoking long periods lol) and would really connect with the “SmokedDueo” for inspiration and a challenge. Keep these great videos coming brother!

  • Tammy, Tammy, Tammy, TAMMY!! WOMAN!! This apricot chicken is AMAZING. Like, cook it again the next day so good. I’m not surprised it’s your recipe and all your recipes are the BOMB.com. Thank you, It’s soo DELICIOUS and easy to make.��������

  • Yeah… That’s my “pet hater”. No worries though… It’s probably stuffy in his mom’s basement. Thanks for checking out the vid! Cheers!!

  • @Cenotaff For some reason, the ranch that produces these chickens cut off the wing tips and that little fatty morsel (parson’s nose). I like nibbling on both of these discarded parts!

    Thanks for watching!

  • @tdjtx A less labor. These are made from 1/4″ plate and they have bolts incorporated on the inside of the pit so you can lock them in position, once you get it all tuned up. There’s a really heavy duty baffle too.

  • Thanks Matt. Yes, a little oil will help the skin from becoming rubbery, like they can get on these low, slow cooks. Bacon grease rocks everything brother!

  • Thanks so much, I rarely cook chicken and have not figured out how to keep the skin from getting rubbery! Gonna try this next time for sure!

  • Great vid. Just a suggestion you should do a complete walk-around of the new smoker and how you create the fuel source. ( real hardwood lump, kingsford or whatever you use )

  • @tdjtx Thanks Tom. I had planned on doing an intro vid, and never got around to it. Allen (GrillingNetwork) shot once and we just happened to buy the same pits. Worked out a deal with the owner of the company. The tuning plates are in three peaces with no holes. You slide them, opening or closing gaps to control hot and cold spots. Pretty efficient.

  • @SaepeExpertus Hi. On small pieces of meat (like chicken) I just use an instant read. On this cook I didn’t need to add wood or charcoal. I can get 5-6 hours on one basket. I’ll make a vid like you mentioned though. Thanks!

  • 2 questions? 1What’s the difference in taste of those small bell peppers versus the regular ones? 2I have Rice wine vinegar. Is that the same as Rice Vinegar?

  • Damn man! That is some awesome looking chicken!

    Very nicely prepared too although it’d mean missing out on my favourite part of chicken, the usually thrown out parson’s nose.

  • Had to drop by before I head out to the grill… And glad I did, great lookin’ bird, Greg!
    It’s 80 degrees today! Gotta take advantage of it!

  • @elrabbitsbbq I know…. I was planning on shooting a video on it, but I blew it off. I just attached a link to the companies video on this pit, or you can do a YT search on Party Gator. Cheers brother!

  • man you nail chicken! So that is the trick grease it up for better skin? Can I use bacon grease instead of oil? good use of them apricots btw! one more for my collection best of 2012!

  • Steve nice vids on the Vortex.For infrared grilling how large is the bigger opening??? can a small turkey be cooked in there or some larger cuts of meat on a skewer???