Asian Apricot Chicken
Ingredients:
4 lbs bone in chicken (white and/or dark, whichever you prefer)
1 cup (8oz) of Apricot preserves (I used Smucker’s Low Sugar Preserves)
4 cloves of garlic, finely minced
1 tbs soy sauce
1 tbs rice vinegar
1 tsp canola oil
1/2 tsp chili pepper paste (or use Srichacha, if you prefer)– optional (and add more or use less, to taste.)
fresh cracked pepper, to taste.
Preheat oven to 350*. Arrange chicken in a large clay, glass or cast iron rimmed pan and season with fresh cracked pepper on both sides. Combine all remaining ingredients together in a bowl, mix well. Using a pastry brush, brush the mixture liberally on the chicken (reserve roughly a third of the mixture for basting.) Bake chicken until it has an internal temperature of 165*. Baste chicken with remaining mixture and place under the broiler until the skin crisps and the apricot mixture caramelizes.
Enjoy!
Comments on this entry are closed.