Apricot Chilie Glazed Chicken
"This is a super easy recipe and it turns out great every time. I love that flavorful glaze! I like to serve this over rice. Note: You can use any Chile pepper you prefer - just adjust the amount based on your pepper choice and heat preference! I have used 2 small red chilies before and it was the perfect amount of spice for us."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (408.9 g)
- Calories 580
- Total Fat - 23.7 g
- Saturated Fat - 7 g
- Cholesterol - 309.6 mg
- Sodium - 1837.9 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 1.2 g
- Sugars - 8 g
- Protein - 67.2 g
- Calcium - 61.5 mg
- Iron - 3.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. with a rack about 8 inches away from the heat.
Step 2
Whisk the apricot preserves, vinegar, Worcestershire sauce, and ginger in a small bowl until smooth. Stir in chilies.
Step 3
Pat chicken dry and sprinkle both sides to salt and pepper.
Step 4
Heat the oil in a large broiler-safe skillet over medium-high heat. Add the chicken, skin side down and cook, undisturbed, until the skin is crisp and golden brown, about 10 minutes. Flip chicken and pour on the glaze. Transfer to the oven.
Step 5
Bake, spooning glaze over the chicken occasionally. Cook for approximately 25-30 minutes or until the chicken is 165 degrees F.
Step 6
Increase the oven temperature to broil. Broil until the glaze is caramelized; approximately 5-10 minutes. Keep a close eye on it during this step so the chicken skin doesn't burn.
Step 7
Top with basil if desired.
Tips
No special items needed.
2 Reviews
You'll Also Love
