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Categories:
chicken breasts vegetable oil garlic lemon juice rosemary thyme salt pepper bay leaf butter cider vinegar apricot preserves soy sauce mustard ginger clove salt pepper
Viewed: 46 - Published at: 9 years agoIngredients
- 2 lbs chicken breasts
- 1/3 cup vegetable oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon rosemary
- 1 teaspoon thyme
- salt
- pepper
- 1 bay leaf
- 1 tablespoon butter
- 2 tablespoons cider vinegar
- 1 cup apricot preserves
- 1 tablespoon soy sauce
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ginger
- 1/4 teaspoon clove
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method
- Cooking Day Instructions: In large freezer bag, combine marinade ingredients (oil, garlic, lemon juice, rosemary, thyme, salt, pepper, bay leaf). Add chicken, toss to coat, and marinade at room temp one hour.
- Prepare Apricot Glaze: Melt butter over moderate heat. Add vinegar, preserves, soy sauce, mustard, and spices. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze glaze in a separate freezer bag. Store in freezer together with marinated chicken.
- Serving Day Instructions: Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with glaze and broil 3 minutes on each side or until well glazed and brown.
