GRILLED CHICKEN BREASTS - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

GRILLED CHICKEN BREASTS

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GRILLED CHICKEN BREASTS WITH ZESTY PEACH OR APRICOT GLAZE

4 to 6 servings

 

Glaze

  • 1 cup peach or apricot preserves or reduced-sugar peach or apricot preserves
  • 4 green onions, minced (include some green tops)
  • 2 teaspoons freshly grated peeled horseradish root or 4 teaspoons prepared horseradish
  • Few drops Worcestershire sauce and/or reduced-sodium soy sauce (optional) 
  • 1½ to 2 pounds boneless chicken breasts or 4 to 6 split chicken breasts
  • Salt and freshly ground black pepper to taste

 

Prepare glaze.  In a small bowl, combine the preserves, green onions, horseradish, and Worcestershire sauce and/or soy sauce, if desired, blending well.  Set aside while grilling chicken.

Arrange chicken pieces on a grill rack, about 8 to 10 inches above slow to moderate coals (ash gray and glowing) in a charcoal grill, or at highest level of a gas grill set at medium grilling setting.  Grill about 5 to 7 minutes; turn (over) chicken pieces, and continue grilling about 7 minutes or until chicken is almost fork tender.  Season chicken with salt and pepper to taste after chicken has browned.  Liberally brush chicken pieces with glaze and continue grilling 2 to 3 minutes.  Turn (over) chicken pieces and brush the other side of each chicken piece with glaze; continue grilling for 2 to 3 minutes or until chicken is fork tender.

Time of grilling will depend upon thickness of chicken breasts or breast pieces.  Or, chicken may be broiled on a metal rack in a broiler pan about 6 to 8 inches from heat source as previously directed for grilling chicken.  Or, may sauté chicken in a large heavy skillet coated with cooking oil or non-caloric vegetable cooking spray over moderate heat until browned and fork tender, about 4 to 5 minutes per side, depending upon the thickness of the chicken pieces. Brush chicken pieces with glaze after chicken has browned.

To serve, arrange a chicken breast or breast pieces on each dinner plate and garnish as desired.

 Variation: Omit chicken and use 4 to 6 boneless or bone-in pork chops, each cut ¼ to ½-inch thickGrill, broil, or pan-fry pork chops as previously directed for chicken; total cooking time will be about 8 to 10 minutes depending upon thickness of chops.   

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