Sweet and Spicy Apricot-Glazed Chicken

OPEN KITCHEN with NATHAN SCOTT

Sweet and Spicy Apricot-Glazed Chicken

The combination of sweet apricot jam, tart cider vinegar, and spicy Cayenne pepper make this an interesting and delicious recipe for grilled chicken.

Ingredients

            Serves 4 to 6

		Canola oil, for greasing
	1	cup apricot jam, melted
	2	tablespoons red bell pepper, finely minced
	1	scallion, thinly sliced
	2	cloves garlic, peeled and finely minced
	2	teaspoons cider vinegar
	¼	teaspoon ground ginger
	¼	teaspoon Cayenne pepper
		Kosher salt and freshly ground black pepper
	1	whole (4- to 5-pound) chicken, cut into 8 serving pieces and patted dry
	6	apricots, halved and pitted

Directions

1.    Preheat the grill to medium-low and grease the grate with canola oil.  In a mixing bowl, combine the melted apricot jam with the bell pepper, scallion, and garlic.  Stir in the vinegar, ginger, and Cayenne pepper.  Season the sauce to taste with salt and black pepper.  Then, cover with plastic wrap and store in the refrigerator until ready to use.

2.    Season both sides of the chicken pieces well with salt and black pepper.  Place the chicken on the preheated grill, skin-side-down, and cook until the underside is golden brown, 12 to 15 minutes.  Flip the chicken over and brush with half of the reserved apricot glaze.  Continue to grill until the chicken is cooked through, another 12 to 15 minutes.  (If the chicken gets too dark before it is cooked through, move the chicken to a cooler part of the grill.)

3.    Brush the chicken with the remaining half of the apricot glaze.  Then, transfer the chicken to a serving platter and allow it to rest for at least 10 minutes before serving.

4.    Meanwhile, arrange the apricots, cut-side-down, on the preheated grill.  Grill the apricots, turning halfway through, until soft and juicy, 2 to 3 minutes per side.  Remove and serve the apricots with the grilled chicken.