Description
The most finger-lickin’ chicken! Use the leftovers of this sweet-tart glaze on whole grains, salad, veggies – or of course more chicken.
Ingredients
- 1 can Libby’s Apricot Halves
- 1 teaspoon ground turmeric
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon minced garlic (about 1 small clove)
- 1 tablespoon olive oil, plus more for grilling
- 2 pound bone-in, skin-less chicken thighs (about 4 pieces)
- Salt and pepper to taste
Instructions
Drain about ½ cup apricot juice off out of the can of Apricot Halves and reserve for another use.
To make the glaze, add the remaining contents of the can of Apricot Halves to a blender; also add the following to the blender: turmeric, honey, soy sauce, garlic and 1 tablespoon oil. Blend until smooth. Remove ½ cup of glaze to use during grilling. Place remaining glaze in a small bowl to serve at the table with grilled chicken.
Heat oven to 375-degrees F. Brush chicken thighs with olive oil. Sprinkle with salt and pepper. Spray a grill pan with cooking spray and heat over medium-high heat. Cook chicken on a grill pan about about 5 minutes on each side. Brush both sides of chicken with reserved ½ cup of Apricot Sticky Glaze; place grill pan and chicken in oven and bake until internal temperature reaches 165°F, about 10-15 minutes. (For juicier chicken, let chicken rest a few minutes before serving to allow for juices to be reabsorbed into meat.)
Serve with additional Apricot Sticky Glaze at the table.