{"id":1069,"date":"2009-06-15T21:54:37","date_gmt":"2009-06-16T03:54:37","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1069"},"modified":"2009-07-24T22:09:53","modified_gmt":"2009-07-25T04:09:53","slug":"grilled-apricot-balsamic-glazed-chicken","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/06\/15\/grilled-apricot-balsamic-glazed-chicken\/","title":{"rendered":"Grilled Apricot-Balsamic Glazed Chicken"},"content":{"rendered":"

First, I must brag on myself and tell you that I butchered my first chicken this weekend! \u00a0That’s right. \u00a0I bought 2 whole chickens, removed the complimentary neck, gizzards and liver, then began removing the appendages of the little birds and breaking the breast bone and back. \u00a0I can see why people prefer to buy the pieces pre-cut. \u00a0However, I was pleased to get a total of 4 breast halves, 4 wings, and 4 legs for a grand total of $7.00! \u00a0It is more work, but you get more for your money AND you get a little anatomy lesson. \u00a0You get to see all the joints and tendons and how they’re connected. \u00a0I enjoyed it, but Ben chose to stay out of the kitchen. \u00a0Here’s a video<\/a> I found after<\/em> I’d cut up my chickens. \u00a0I got my instructions from “How to Cook Everything” <\/a>by Mark Bittman.<\/p>\n

\"chicken1\"<\/p>\n

My chicken pieces could almost pass for pre-packaged chicken pieces, so I will consider this a successful first time at chicken butchering.<\/p>\n

These lovely chicken pieces were used to make a delicious grilled chicken recipe from the July 2008 Fine Cooking. \u00a0The glaze smells so wonderful as its cooking. \u00a0I used fresh rosemary right from the back yard and its flavor along with the sweet apricot preserves, spicy red pepper and tangy vinegar made a tasty glaze for the chicken. \u00a0The amount of glaze is perfect for the 12 pieces of chicken I used, but making a batch and a half would not be a bad idea.<\/p>\n

You can make the glaze a day ahead, cover and refrigerate it. \u00a0Just be sure to warm it up again before you plan to glaze the chicken so that it will be easy to spread.<\/p>\n

Apricot-Balsamic Glazed Chicken<\/h2>\n

\"chicken2\"<\/p>\n

    \n
  • 2 tablespoons butter<\/li>\n
  • 1\/2 cup apricot preserves (without corn syrup)<\/li>\n
  • 2 tablespoons balsamic vinegar<\/li>\n
  • 1\/2 teaspoon crushed red pepper flakes<\/li>\n
  • 1\/4 teaspoon chopped fresh rosemary<\/li>\n
  • Two 4-pound chickens cut into pieces<\/li>\n<\/ul>\n
      \n
    1. Melt butter in a small saucepan over medium heat.<\/li>\n
    2. Add preserves, vinegar, red pepper, rosemary and a large pinch of salt, and stir to combine.<\/li>\n
    3. Bring to a boil, then reduce heat and simmer for 3 to 5 minutes until sauce has thickened slightly.<\/li>\n
    4. Remove from heat and let cool to room temperature.<\/li>\n
    5. Grill chicken on a medium grill skin side down for 10 minutes, flip and cook 10 minutes more or until chicken reaches 165\u00b0F.<\/li>\n
    6. Transfer chicken pieces to a platter and tent with foil.<\/li>\n
    7. Brush glaze all over the chicken pieces and return to the grill for a few minutes to caramelize the glaze.<\/li>\n
    8. Enjoy!<\/li>\n<\/ol>\n