GOLDEN GRILLED CHICKEN THIGHS WITH APRICOTS
i
lb. skinless, boneless
chickenthighs
Vi
cup apricot nectar
6
Tbsp. apricot preserves
'A
cupsnippedfreshmint
i
Tbsp.plusitsp.oliveoil
i
Tbsp.sherryvinegar
'A
tsp. curry powder
1
clovegarlic, minced
4
medium apricots, halved
and pitted
2
greenonions,chopped
'A
cup chopped pistachios
i
Tbsp. Dijon-style mustard
Vi
tsp. mustard seeds
i. Sprinkle chicken with
salt
and
black pepper.
Place in large
resealable plastic bag set in
shallow dish. For marinade, in
bowl combine
half the
nectar,
2
tablespoons
of the preserves,
half the
mint,
1
tablespoon
of the olive oil, the sherry vinegar,
curry, and garlic. Pour over chicken. Seal bag;
turn to coat. Refrigerate 2 to 4 hours.
2
. Remove chicken from marinade; discard
marinade. For charcoal grill, place chicken on
rack directly over medium coals. Grill,
uncovered, 12 to 15 minutes or until chicken is
no longer pink (180°F), turning once halfway
through. Place apricots on grill, cut sides
down, during last 5 minutes of grilling; grill
until lightly browned and softened. (For gas
grill, preheat grill. Reduce heat to medium.
Place chicken on grill rack over heat. Cover;
grill as above.)
3
. For sauce, in bowl combine the
remaining
apricot nectar, preserves, mint, olive oil, the
chopped green onions, pistachios, mustard,
mustard seeds, and Vi teaspoon
salt.
To serve,
drizzle chicken and apricots with sauce.
MAKES 4SERVINGS.
4
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