Grilled Chicken with Apricot-Balsamic Glaze
This simple lick-your-fingers glaze-y chicken is perfect for a small cookout. The glaze has just the right amount of sweetness and can be made ahead. To get the mix of thighs, drumsticks, and breasts you need, buy two whole chickens and cut them into parts yourself, or you can look in your butchers display case for bone-in parts that are about the same sizelegs about 5 oz each, thighs about 6 oz, and breast halves a little more than a pound each.
This simple lick-your-fingers glaze-y chicken is perfect for a small cookout. The glaze has just the right amount of sweetness and can be made ahead. To get the mix of thighs, drumsticks, and breasts you need, buy two whole chickens and cut them into parts yourself, or you can look in your butchers display case for bone-in parts that are about the same sizelegs about 5 oz each, thighs about 6 oz, and breast halves a little more than a pound each.
- kosher salt
- freshly ground black pepper
- 2 tbs. unsalted butter
- 1/2 cup apricot preserves (preferably without corn syrup i like st. dalfour's)
- 3 tbs. balsamic vinegar
- 1/2 tsp. crushed red pepper flakes
- 1/4 tsp. chopped fresh rosemary
- vegetable oil for the grill
- two 4-lb. chickens each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces
- Carbohydrate 0.028354375 g
- Cholesterol 0 mg
- Fat 0.00142625 g
- Fiber 0.01159375 g
- Protein 0.004790625 g
- Saturated Fat 0.00042875 g
- Serving Size 1 1 Serving (0g)
- Sodium 25.21195 mg
- Sugar 0.016760625 g
- Trans Fat 6.12500000000004E-05 g
- Calories 0 calories
Step-by-step
- In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine.
- Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes.
- Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.)
- Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly.
- Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate.
- Season the chicken lightly with salt and pepper.
- Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes.
- Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially.
- Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more.
- The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces.
- Transfer each piece to a platter when done and tent with foil.
- When all the chicken is done, brush it with the glaze on all sides.
- Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze.
- Brush the chicken with any remaining glaze and serve.
Grilled Chicken with Apricot-Balsamic Glaze: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But I've discovered the secret to weeknight dinners that are both impressive and effortless: simple, flavorful recipes with minimal prep time. And this Grilled Chicken with Apricot-Balsamic Glaze is a perfect example. It’s a recipe that elevates a simple protein into something truly special, all without breaking a sweat (or spending hours in the kitchen).
The beauty of this recipe lies in its simplicity and versatility. The apricot-balsamic glaze is incredibly easy to whip up – just a few ingredients simmered together until they magically transform into a luscious, sweet and tangy sauce. You can even make the glaze ahead of time, which is a lifesaver on busy weeknights. The chicken itself is equally straightforward. I prefer using bone-in, skin-on chicken pieces for the best flavor and texture, but boneless, skinless works just as well if that's what you have on hand. The grilling process is quick and yields perfectly cooked chicken with beautifully caramelized skin.
Why this recipe is a game-changer:
1. Minimal Prep Time: The glaze comes together in minutes, and the chicken requires only simple seasoning. You can have this meal on the table in under an hour, freeing up your valuable evening time for other things – like spending time with your family or, let's be honest, just relaxing.
2. Flavor Explosion: The combination of sweet apricot, tangy balsamic, and savory chicken creates an unforgettable flavor profile that's sure to impress. The slight hint of red pepper adds a touch of warmth without being overpowering.
3. Customizable: Feel free to adjust the recipe to your liking. If you prefer a spicier glaze, add more red pepper flakes. If you want a richer flavor, use a higher quality balsamic vinegar. The possibilities are endless!
4. Versatile Serving Options: This grilled chicken is incredibly versatile. Serve it with your favorite sides – from simple salads to roasted vegetables to creamy mashed potatoes. I love pairing it with a fresh green salad and some crusty bread to soak up the delicious glaze.
This recipe isn't just about the deliciousness; it's about reclaiming your time and enjoying the process of cooking. It’s a reminder that healthy, delicious meals don’t have to be complicated. So ditch the takeout menus and give this recipe a try. You won't regret it.
Tips for Success:
- Use quality ingredients: The better the ingredients, the better the taste. Opt for high-quality balsamic vinegar and apricot preserves for the best flavor.
- Don’t overcrowd the grill: Give the chicken pieces enough space to cook evenly. If necessary, grill them in batches.
- Use a meat thermometer: This is crucial to ensure that the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Let the chicken rest: After grilling, allow the chicken to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
This simple yet elegant dish will become a staple in your dinner rotation. It’s perfect for a weeknight dinner, a casual weekend gathering, or even a special occasion. The beautiful caramelized glaze and tender chicken will impress your family and friends without requiring hours of kitchen work. So go ahead, give it a try, and savor the taste of success (and delicious chicken!).
