Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apricot And Bourbon Grilled Chicken
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- #113727
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
MARINADE
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons bourbon
1 teaspoon Worcestershire sauce
2 whole boneless skinless chicken breasts
BASTING SAUCE
1/4 cup apricot preserves
2 tablespoons white wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon red pepper flakes, crushed
sliced almonds, toasted, as needed for garnish
directions
Combine the marinade ingredients and transfer to a shallow, stainless steel pan.
Split each chicken breast into two halves by removing the cartilage that divides the halves. Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours.
Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed.
Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with the basting sauce, then turn and brush with more basting sauce. Continue to baste frequently and grill until done.
Garnish with toasted almonds at serving time.
added by
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nutrition data
280 calories, 2 grams fat, 32 grams carbohydrates, 29 grams protein per serving. This recipe is low in fat.
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