Grilled Chicken with Apricot-Mustard Glaze
By America's Test KitchenPublished on July 3, 2008
Time
1¼ hours
Yield
Serves 4
Ingredients
Glaze
¾ cup apricot preserves ¼ cup whole grain mustard 3 tablespoons Dijon mustard 4 tablespoons unsalted butter, melted and cooled2 medium shallots, chopped coarse½ teaspoon table salt 3 tablespoons waterChicken
4 ½ pounds bone-in, skin-on chicken piecesBefore You Begin
The glaze recipe makes enough to glaze 4 1/2 pounds chicken.
Instructions
- Process apricot preserves, mustards, butter, chopped shallot, salt, and water in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling.
- Grill chicken until instant-read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.
- Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.
- Brush second side of chicken with remaining glaze reserved for grilling, then turn chicken and cook until browned and instant-read thermometer registers 160 degrees for breasts and 175 degrees for legs or thighs, 1 to 3 minutes longer. Let chicken rest 5 minutes. Serve, passing remaining glaze at table.
for the glaze
Time
1¼ hoursYield
Serves 4Ingredients
Glaze
¾ cup apricot preserves
¼ cup whole grain mustard
3 tablespoons Dijon mustard
4 tablespoons unsalted butter, melted and cooled
2 medium shallots, chopped coarse
½ teaspoon table salt
3 tablespoons water
Chicken
4 ½ pounds bone-in, skin-on chicken pieces
Ingredients
Glaze
¾ cup apricot preserves
¼ cup whole grain mustard
3 tablespoons Dijon mustard
4 tablespoons unsalted butter, melted and cooled
2 medium shallots, chopped coarse
½ teaspoon table salt
3 tablespoons water
Chicken
4 ½ pounds bone-in, skin-on chicken pieces
Ingredients
Glaze
¾ cup apricot preserves
¼ cup whole grain mustard
3 tablespoons Dijon mustard
4 tablespoons unsalted butter, melted and cooled
2 medium shallots, chopped coarse
½ teaspoon table salt
3 tablespoons water
Chicken
4 ½ pounds bone-in, skin-on chicken pieces
Why This Recipe Works
We wanted a glaze recipe for our barbecued chicken that wasn’t too sweet and didn’t require too much work. So we had to find ingredients—fruit preserves, ketchup, hoisin sauce, peanut butter—thick enough to serve as a base. Building a barbecue glaze recipe from this base was a matter of adding bold flavoring ingredients such as garlic, ginger, herbs, and spices. To prevent burning, we found that it’s best to wait to apply the glaze until the chicken is nearly cooked.
Before You Begin
The glaze recipe makes enough to glaze 4 1/2 pounds chicken.
Instructions
- Process apricot preserves, mustards, butter, chopped shallot, salt, and water in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling.
- Grill chicken until instant-read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.
- Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.
- Brush second side of chicken with remaining glaze reserved for grilling, then turn chicken and cook until browned and instant-read thermometer registers 160 degrees for breasts and 175 degrees for legs or thighs, 1 to 3 minutes longer. Let chicken rest 5 minutes. Serve, passing remaining glaze at table.
for the glaze
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