Lonnie offers recipe for grilled apricot chicken

-A A +A

Now that Halloween is over, it’s time to move forward to the next holiday, Thanksgiving. While writing this column, I started thinking about that pumpkin and Cushaw squash on my front porch, oh, and my butternut squash that I haven’t cooked yet. If squash, such as zucchini and pumpkin makes really good bread, why not try some of the others that I have in these recipes. I will have to get back with you on that and let you know what happened with them, but I have to finish this column first. I am really excited about my next experiment!

I have been having a truly good time lately trying out new ideas for meals. Although I have loved cooking for others, it has been a real treat to have the time to spend just cooking for us, my husband and myself. It has also saved money because when I catered, we ate out a lot.  I know that sounds strange, but once you have spent as many hours in the kitchen as I have, it was a treat to eat something I had not cooked. We all get tired of our own cooking from time-to-time and need a little food outing. I also enjoy it so much when we visit our son in Oklahoma…he cooks and does it well.

Recently, I tried my own version of a grilled apricot chicken and it was excellent. It is so simple and also provided a luncheon meal as a salad. I give you

Apricot -Dijon Glazed Teriyaki Chicken

2 large boneless and skinless chicken breasts, cut in half
1/4 cup soy sauce
2 Tablespoons teriyaki sauce
1/2 cup apricot jam
2 teaspoons Dijon mustard

After cutting chicken breasts in half, flatten each breast with a meat mallet to about 1/4-inch thick.

Mix together soy and teriyaki sauce and place in a 13x9-inch dish. Place chicken pieces into marinade turning once to coat all sides. Cover and refrigerate for at least 3 hours.

In the meantime, mix together the apricot jam and Dijon mustard. Set aside.

Once chicken has marinated,  prepare your grill. I have a gas grill, so I preheated my grill to 350 degrees. Place chicken on grill, then cover with lid and turn down burners to a lower heat. Cook chicken about 5 minutes on one side, then turn. As the underside is cooking, apply apricot glaze to the top of each piece. When applying any kind of marinade to chicken, I always put a small amount into a small dish, to use as my basting mix. The remainder of the glaze, I will refrigerate or I will use it as an extra topping for the chicken.

Do not overcook the chicken, so make sure the juices run clear or you have checked the internal temperature with a meat thermometer. I cooked the chicken about 5 minutes per side. When done, remove chicken to a serving plate, then serve.

I served this with white rice, which I placed on the plate first. Then I added the chicken breast, placing some of it over the rice; topped it with about 1 tablespoon of glaze mixture I had reserved. I then added some wonderful sautéed vegetables that contained fresh peppers, onion and broccoli. These vegetables were sautéed in a skillet with about 1 tablespoon of canola oil, just until al dente.  

It was a very colorful and tasty meal. The flavors blended together so well. No salt was needed for the chicken because the soy and teriyaki sauces provided enough seasoning. And, my husband really enjoyed it. Enjoy!

Lonnie Sundermeyer is a professional caterer residing in Ghent, Ky.