Sorry, no pics for this one right now… If you buy a Better Homes and Gardens magazine, there is a picture in there! Tomorrow we are doing Melon Salad with Sweet Sesame Dressing from the same issue! I will get pictures of it tonight because it looks like it will be pretty!
- Golden Grilled Chicken Thighs with Apricots
Makes 4 servings
1 lb. skinless, boneless chicken thighs
1/2 cup apricot (peach)nectar
6 Tbsp. apricot (peach) preserves
1/4 cup snipped fresh mint
1 Tbsp. plus 1 tsp. olive oil
1 Tbsp. sherry vinegar
1/2 tsp. Curry powder
1 clove garlic, minced
4 medium apricots (peaches), halved and pitted
2 green onions, chopped
1/4 cup chopped pistachios
1 Tbsp Dijon mustard
1/2 tsp. mustard seeds
1. Sprinkle chicken with salt and black pepper. Place in large resealable bag set in a shallow dish. For marinade, in bowl, combine half the nectar (1/4 cup), 2 Tbsp of the preserves, half the mint, 1 Tbsp. of the olive oil, the sherry vinegar, curry powder, and the garlic. Pour over the chicken and seal the bag. Turn the chicken to coat and refrigerate for 2-4 hours. (Marinate overnight if possible)
2. Remove the chicken from marinade and discard the marinade. Cook over medium heat turning once halfway through, for 12-15 minutes or until the chicken reaches an internal temperature of 180 degrees. Place the apricots (peaches) cut side down on the grill for the last five minutes of the chicken’s cooking time.
3. For sauce, in a bowl, combine the remaining nectar, preserves, mint, olive oil, the chopped green onions, pistachios, mustard and mustard seeds and 1/4 teaspoon salt. To serve, drizzle the chicken and apricots (peaches) with the sauce.
** We substituted peaches for apricots and this dish was amazing. We made the marinade and the sauce the night before we cooked it and it turned out fabulous. Highly recommended!
*The recipe came from the Better Homes and Gardens Magazine. It was made by a woman named Roxanne Chan from California and she won the Chicken on the Grill category for the magazine.