This spicy apricot sauce is one of my favorite recipes to make in the summer time when apricots are in season. They are fresh and juicy and just begging to be used in all kinds of dishes from desserts to more savoury ones like this. I like to put away a few jars of apricot preserves each year so that the goodness can last well into the winter season. After spending the day in front of the stove putting up preserves tossing together this dish on the grill is a nice reprieve come dinner time.
We actually planted an apricot tree soon after moving into the house. It was a seedling that came from the discarded pits from the apricot harvest at my parent’s house. They have a couple trees of their own and have made some pretty amazing apricot wine in the past. Unfortunately, the poor soil here means that our little tree is taking its sweet time in producing apricots. They will come soon enough and I will have more than I can handle, at least that is the hope right?
That’s one of the things with this self-sufficiency way of life that we are trying to get to, you put in a lot of time and effort for just about everything. All you can do is hope the pay off is as great as you imagine it.
To keep things simple I typically serve this dish with rice and steamed or grilled veggies. If there is any sauce leftover I pop it on the stove for a few minutes to remove any bacteria and reduce it a bit before serving it in a gravy boat. It’s pretty amazing to pour over the sides and leftovers.
- ½ cup Apricot preserves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- Juice from half a lime
- 2 lbs chicken pieces
- In a large bowl toss combine all the ingredients but the chicken. Whisk until well combined and smooth. Add the chicken to the bowl and toss to coat. Let stand for 5 to 10 minutes.
- Preheat the grill to medium-high. Place the chicken on the grill, skin side down and cook for 10 to 1 minutes, or until the chicken separates from the grill surface. Flip and cook until the chicken is cooked through, about 10 minutes. Use the reserved sauce to baste occasionally.
- When fully cooked and slightly charred remove from heat and serve.
Just want to say your article is as surprising. The clarity in your post is just excellent and i could assume you’re an expert on this subject. Well with your permission allow me to grab your RSS feed to keep up to date with forthcoming post. Thanks a million and please carry on the enjoyable work.
Admiring the hard work you put into your website and in depth information you present. It’s awesome to come across a blog every once in a while that isn’t the same unwanted rehashed information. Fantastic read! I’ve saved your site and I’m including your RSS feeds to my Google account.
Howdy! I know this is kinda off topic however , I’d figured I’d ask. Would you be interested in trading links or maybe guest writing a blog post or vice-versa? My website addresses a lot of the same subjects as yours and I think we could greatly benefit from each other. If you are interested feel free to send me an e-mail. I look forward to hearing from you! Superb blog by the way!