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.
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I don’t know whether it’s just me or if everyone else experiencing problems with your website.
It appears like some of the text within your posts are running off the screen. Can somebody else please comment
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Thanks
You could definitely see your skills in the article you write.
The world hopes for more passionate writers such as you who are not afraid to say how they believe.
Always follow your heart.