Apricot Chicken Recipe
Apricot Glazed Chicken great for summer grilling or roasting.
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 1/2 onion, diced
- 1 celery stalk, sliced
- 8 small apricots, cut into wedges (about 3 cups)
- 1/4 cup honey
- 3/4 cup vegetable stock
- 1/2 tablespoon fresh thyme
- 1/2 tablespoon oregano flowers, optional
- salt and pepper to taste
- 1 whole chicken, 4-5 lb, divided (skin on)
Saute the onion in the butter and olive oil until almost translucent. Add in the celery and apricots. Saute together for 3-5 minutes or until apricots start to soften. Add in the honey, stock, and herbs. Cook on medium low for 15 minutes. Cool then blend using a blender or immersion blender. Store in an airtight container in the fridge for up to one week. Use a basting brush and 1/4 cup of the sauce (separated since you'll be using it on raw chicken) to coat the chicken before grilling or roasting. Rewarm the rest of the sauce in a small pot before serving.
to cook the chicken
Grill or roast the chicken until an internal temperature of 165 degrees. This is about 50 minutes if you're roasting or 10-15 minutes on each side if you're grilling. Remove the smaller pieces early so they don't overcook (wings).
Servie with quinoa, veggies, and extra sauce.