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Golden Grilled Chicken Thighs with Pepp'ricot Sauce
Yields 4
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Ingredients
  1. 4 skinless, boneless chicken thighs
  2. Salt and pepper
  3. ½ cup apricot nectar
  4. ½ cup pepp'ricot preserves
  5. 4 tbs. snipped fresh mint
  6. 1 tbs. olive oil
  7. 1 tbs. sherry vinegar
  8. 1 tsp. curry powder
  9. 1 clove minced garlic
  10. 2 green onions chopped
  11. 1 tbs. Dijon mustard
  12. ¼ cup chopped pistachios
Instructions
  1. Sprinkle chicken with salt & pepper.
  2. Place in large resalable bag.
  3. For marinade, combine ½ of the nectar, 2tbs. of the preserves, the vinegar,½ of the mint, the olive oil, the curry, and the garlic.
  4. Pour over chicken. Seal bag.
  5. Refrigerate 2 to 4 hrs.
  6. Re-move chicken from marinade, Discard marinade.
  7. Grill over medium heat for 12 to 15 minutes or until chicken is no longer pink (180 degrees F) Turning once halfway through.
  8. For the sauce, combine remaining nectar, preserves, mint , the green onions, and ½ of the pistachios.
  9. Serve chicken with sauce; sprinkle with remaining pistachios.
Pepperlane Preserves http://pepperlane.com/