Apricot Honey Chicken Recipes

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine the mustard, apricot preserves, ginger, salt and pepper. Place the chicken on a greased foil-lined baking sheet. Spoon half of the mustard mixture over chicken., Broil 4-6 in. from the heat for 4 minutes. Turn; brush with remaining mustard mixture. Broil 3-4 minutes longer or until juices run clear.

Steps:

• In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a thermometer reads 170°., Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through.

Steps:

• In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
• Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
• Preheat the oven to 375 degrees F.
• Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

Steps:

• Season chicken breast with a little salt and pepper. In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side, or until juices run clear.
• Combine the preserves, orange juice, and honey; pour over chicken. Cook for 2 minutes or until heated through.

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Meanwhile, melt butter in 1-quart saucepan until sizzling; add onion.
• Cook over medium heat until onion is softened (1 minute).
• Stir in all remaining glaze ingredients.
• Set aside.
• Combine oregano, salt, pepper, and crushed red pepper flakes in small bowl.
• Rub on both sides of chicken breasts.
• Place chicken onto grill.
• Grill, turning once, until chicken is no longer pink and juices run clear when pierced with a fork (15 to 20 minutes).
• Brush chicken with glaze during last 5 minutes of grilling.
• Cook remaining glaze in 1-quart saucepan over medium heat until it comes to a boil, stirring constantly.
• Serve warm glaze over chicken.

Steps:

• Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
• Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
• Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

Steps:

• Blend mustard, apricot preserves and ginger. Brush some mustard mixture on chicken. Grill or broil chicken 6 to 8 minutes on each side or until done, brushing with mustard mixture frequently.

Steps:

• In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.