4.6/5
(8 Votes)
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/2 cup orange juice
- 6 TBSP Apricot preserves
- 1/4 cup snipped fresh mint
- 1 TBSP plus 1 teaspoon Olive Oil
- 1 TBSP vinegar
- 1/4 to 1/2 tsp. curry powder
- 1 clove garlic, minced
- 4 medium apricots, halved and pitted
- 1/4 cup pistachios, chopped
- 2 green onions, chopped
- 1 TBSP Dijon mustard
Preparation
Step 1
1. Place chicken in large resealable bag, set in a shallow dish. Sprinkle with salt and pepper. For marinade, combine half of the Orange Juice, half the mint, 1 tablespoon olive oil, the vinegar, curry and garlic. Pour over chicken. Seal bag; turn to coat. Refrigerate 2 to 4 hours.
2. Remove chicken from marinade; discard marinade. Grill chicken over medium heat, turning once halfway through, until no longer pink, (180 degrees).
3. Place halved apricots, cut sides down over coals, during last 5 minutes of grilling.
4. For sauce, in bowl combine remaining orange juice, olive oil, and the pistachios, onions, mustard and 1/4 tsp. salt.
5. To serve, drizzle chicken with sauce.
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