I was looking for something a little different for grilling. This Apricot Glazed Grilled Chicken recipe sounded really good so I decided to give it a try. The apricot flavor blends very well with the rest of the ingredients, and there is very little prep time. The original recipe calls for skinned chicken quarts but I decided to leave the skin on. The skin is not the best for you I guess; but I really like it. If you decide to leave the skin on just be aware you probably will have a lot more flare ups. With Memorial Day coming up this would be an excellent recipe for a cook out. The ginger flavor is quite dominant in the unused portion of the Apricot barbeque sauce-so if you don’t like ginger you may want to leave it out. If you’re looking for a grilling recipe that’s a little bit different, give this Apricot Glazed Grilled Chicken Recipe a try; it’s really good. Enjoy
|Apricot Glazed Grilled Chicken Recipe|
- Apricot BBQ Sauce
- 2/3 cup Apricot preserves
- 2 tablespoons Dijon mustard
- 1/2 teaspoon Garlic powder
- 1 teaspoon fresh ginger (finely chopped)
- 1/4 cup ketchup
- 4 whole chicken legs (about 1-3/4 pounds total)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Prepare grill with medium-hot coals, or heat gas grill to medium-high.
- For the Apricot BBQ sauce: Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
- Remove skin from chicken legs; Season with salt and pepper to taste.
- Once the chicken starts to brown, brush with half the Apricot BBQ Sauce while turning the chicken as needed. (Serve the other half of the sauce on the side)
- Grill 25 to 30 minutes, or to an internal temperature of 165F