Grilled Apricot Chicken

[Recipes Index] [World of Chefs]

Ingredients:

• 8 chicken thighs with skin and bone
• 11 fresh, ripe apricots
• 1 cup fresh apricot nectar
• 1/2 cup fresh orange juice
• 2 tablespoons extra virgin olive oil and additional for brushing
• 1 tablespoon honey
• 1 tablespoon minced yellow onion
• 1 teaspoon freshly grated ginger
• Freshly ground white pepper
• 2 cups seedless red grapes

Preparation:

Rinse chicken thighs in cold water and pat dry. Make two to three incisions in the thigh meat to the bone to allow the marinade to penetrate. For the marinade, skin, pit and mash three apricots. In a glass bowl, combine the mashed apricots, apricot nectar, orange juice, olive oil, honey, onion and ginger. Season the chicken pieces lightly with the white pepper and add to the marinade bowl. Coat the chicken pieces thoroughly. Cover with plastic wrap and refrigerate for 24 hours, turning the chicken occasionally.

The next day, remove the chicken from the refrigerator and allow it to return to room temperature. Prepare the barbecue grill. Brush the grill rack with olive oil and place the chicken pieces on the grill. Baste frequently, turn the chicken 2 or 3 times until cooked through to the thickest part of the thigh. Cut the remaining apricots in half, leave the skin on, remove the pits and place them cut side up on the oiled grill. Sprinkle a pinch of sugar inside each apricot half while on the grill. After about 5 minutes and the sugar has melted, turn the apricots over on the grill and leave them cut side down for about 2 minutes before arranging them on the plates. Serve the chicken and apricots warm and garnish with the grapes.