Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 Rating
Mary Corpening Barber and Sara Corpening Whiteford
Recipe by Cooking Light July 2001

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Recipe Summary

Yield:
4 servings (serving size: 2 thighs, 1/4 cup apricot ketchup, and 1 tablespoon cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 1 chile from can, and mince. Place 1 teaspoon minced chile in a large zip-top plastic bag. Reserve 1/2 teaspoon minced chile, and set aside. Reserve the remaining chiles and sauce for another use. Add teriyaki sauce, chicken, and 2 teaspoons garlic to bag; seal and marinate in refrigerator 3 to 12 hours.

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  • Heat oil in a medium nonstick skillet over medium heat. Add 1 teaspoon garlic and onion, and cook for 5 minutes or until tender, stirring frequently. Add the reserved 1/2 teaspoon minced chile, chopped apricots, preserves, lime juice, and 1/2 teaspoon salt; cook mixture over medium-high heat for 5 minutes or until apricots are very tender. Remove from heat; cool slightly. Place apricot mixture in a blender; process until smooth. Cool to room temperature. Remove 1/2 cup apricot mixture.

  • Prepare grill.

  • Remove the chicken from the bag, and discard the marinade. Sprinkle the chicken with 1/4 teaspoon salt. Place the chicken on grill rack coated with cooking spray, and grill for 10 minutes on each side, basting frequently with the reserved 1/2 cup apricot mixture during the last 5 minutes. Serve chicken with remaining apricot mixture. Sprinkle with cilantro.

Nutrition Facts

317 calories; calories from fat 26%; fat 9.1g; saturated fat 1.9g; mono fat 4.3g; poly fat 1.7g; protein 29.5g; carbohydrates 30.1g; fiber 3.1g; cholesterol 113mg; iron 2.4mg; sodium 824mg; calcium 52mg.
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