Sticky Apricot Glazed Chicken


Recipe by Serena Ball MS, RD with Teaspoon of Spice

Serves 4-6

1 tsp turmeric
1 tbsp honey
1 tbsp low sodium soy sauce
1⁄2 tsp garlic (minced)
1 tbsp olive oil
2 lb chicken thighs (bone-in and skinless)
salt and pepper to taste

Heat oven to 375 degrees F.

Drain about ½ cup juice from Libby’s® Apricot Halves and reserve for another use.

To make glaze, add remaining contents of Libby’s® Apricot Halves to blender. Also add turmeric, honey, soy sauce, garlic and 1 tablespoon oil. Blend until smooth. Remove ½ cup of glaze to use during grilling. Place remaining glaze in small bowl to serve alongside grilled chicken.

Brush chicken thighs with olive oil. Sprinkle with salt and pepper. Spray grill pan with cooking spray and heat over medium-high heat. Cook chicken on grill pan about about 5 minutes on each side. Brush both sides of chicken with reserved ½ cup of Apricot Sticky Glaze; place grill pan and chicken in oven and bake until internal temperature reaches 165 degrees F, about 10-15 minutes. (For juicier chicken, let chicken rest a few minutes before serving to allow for juices to be reabsorbed into meat.)

Serve with additional Apricot Sticky Glaze, table side.