Sweet Apricot Lemon Chicken and Grilled Corn

by zesty on July 28, 2010 · 6 comments

Mamma Mia this was good!  Oh Hi, I got a little side tracked as I was looking at the pictures from last night’s supper.  Before I left for work, I took out some chicken breasts ( bone-in and skinless) for supper.  These big morsels of flesh turned into something…. well AMAZING.

As you know from reading the blog (or not), I am not one to toot my own horn about something really being ridiculously good but I h ave to say the combination of apricots and lemon jazzed up with some fresh ginger made a bland chicken breast SING.  To go along with the chicken, Mrs. Zesty made a trip to the market and snagged some yummy sweet corn and a few sweet potatoes.  A little heavy on the starch but oh my I was happy.

Here is the way this went down.  About 5 minutes to prepare all this stuff and about 20-25 to grill everything off.  I first prepared the glaze for the chicken and lubed up the corn with a little olive oil, salt and pepper.

Ingredients

  • Chicken Breasts ( Bone-In skinless )
  • 2 Tbsp. Hoisin sauce
  • 3 Tbsp. Apricot preserves
  • 1/2 Tsp. Grated ginger
  • 1/2 Tsp. Black pepper
  • Juice of 1 lemon ( grate zest in as well )
  • 4 Cobs of corn
  • Salt and Pepper
  • Olive oil

Method

  1. Preheat grill to medium heat
  2. In a bowl, combine hoisin sauce, apricot preserves, pepper, ginger and lemon and mix together
  3. Place chicken on top of grill and let sear on first side.  Once the grilling has started, I start basting the chicken with the sauce because it is up off the direct heat and will not burn.
  4. Turning the chicken once, after about 10-12 minutes, continue to baste the other side, slathering it on.  You can do no harm.
  5. For the corn, husk the corn and prepare them for the grill
  6. Toss in olive oil, salt and pepper and place directly on grill.  Stay close as they will brown up quickly.  Once they begin to brown, give them a quarter turn and continue all the way around.  Once they are all golden brown to your liking, place them up top to ensure they cook through.
  7. Once chicken and corn are complete – you are ready to roll.
  8. ENJOY!

Zesty Tip: When cooking chicken on the grill, the best word of advice is cook it up top on the grill or using in direct heat.  Especially if you want to use a glaze with sugar like I did.  Otherwise the outside will burn burn burn and the inside will be undercooked and squawking at you.

On a different front…. check out the new grass. It is coming in excellent after just 4-5 weeks. I already cut it once and it needs to be mowed again. I just had to show you.

I hope you have a great Wednesday. After work I am going to cook with a very “popular” chef for a piece at the annual potato festival. I will fill you in with all the details on Friday.

Take care

zesty

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{ 6 comments… read them below or add one }

1 Jessica @ How Sweet It Is

That chicken sounds so good. I would love the addition of apricot!

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2 brandi

I LOVE apricots with chicken and pork. Such a great combination.

Famous chef, huh? Can’t wait to hear about it!

The grass looks great – much better than ours! Our yard is mostly brown lately thanks to the lack of rain and high heat.

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3 Tyler

I wish I was good at grilling! That looks delicious! Hmmm…maybe I will give the recipe to my dad and see if he will make it for me..

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4 Danica

Delicious! I totally NEED to make this because it made my mouth water just seeing the pictures.

The grass looks great, but, I think your deck with the chairs looks even better :)

Can’t wait for the “potato” post.

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5 Elina

I made this for dinner tonight. They chicken took AGES to cook but the glaze really was quite tasty. :)

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6 Ethyl Blunt

Exactly what I had to read, thanks for letting us see it.

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