Dec 6, 2010

Apricot-Glazed Rosemary BBQ Chicken

How many times have you gone out to eat, just to be disappointed by what you ordered?  I often think that I could make my food better at home.

Well, a few weeks ago, my husband and I went out to dinner.  I ordered the Apricot Glazed Chicken 'cuz it sounded really yummy.  I'm one of those people who loves sweet and savory things together.  

I got my dinner and was totally disappointed.  I knew I could make it WAY better myself!

So I did!

I added a few extras to mine, though.  Really the only thing the Apricot Chicken that I ordered had on it was apricot jam, which is why it was so disappointing.

Here's my recipe:

Apricot-Glazed Rosemary BBQ Chicken

4 chicken breasts
1 15.5 oz jar Smucker’s Low Sugar Apricot Preserves {I used almost a whole jar}
2-3 Tbsp Barbecue sauce {use your favorite or whatever is in your fridge}
½ tsp Onion Powder
1 tsp Garlic Salt
2 tablespoons fresh chopped rosemary {or about 1 tsp dried rosemary}
1 medium onion, thinly sliced

I used low sugar jam because we try to cut out sugar wherever we can at our house.  And I love this Smucker's Low Sugar Apricot Preserves.  I can't even tell it's low sugar and it's really yummy!  But, I've only found it at Walmart - just a little FYI for you:

So here's what you do:  Preheat oven to 400 degrees.   
In a bowl, combine apricot preserves, barbecue sauce, onion powder, garlic salt, rosemary and onions.  Set aside.   

Make sure your chicken is trimmed.  There's nothing worse than biting into a piece of chicken that hasn't been trimmed.  Cut each chicken breast into three parts, like so:
  {I decided to do this after it was all ready to go in the oven.  I wanted the chicken to cook faster so I took the breasts out and cut them up}

Line a 9x13 pan with aluminum foil (it will make the clean-up so fast and easy!!!  I do this with lots of dishes) and drizzle 1 to 2 tablespoons olive oil.  Arrange your chicken in the bottom of the pan.  Season chicken with salt and pepper on both sides:
 {This pic obviously taken before I decided to cut the breasts up}

  Spoon the glaze mixture over the chicken:

 Bake for 25 minutes or until chicken is fully cooked.  And, voila!

It looks and smells delish!

Serve with a couple sides of veggies, or even over rice.  I served mine with a baked potato and roasted brussels sprouts {I had some from my Bountiful Basket - they had been sitting in my fridge for a week or two and I finally decided I wouldn't be scared of them!  And you know what?  I actually liked them!  I tried this recipe.  I also think they would be really yummy with a little fresh lemon juice}:

 I think I will make this in the crock pot next time.  Just add all ingredients and cook on high for 4 to 6 hours.  You wouldn't need to cut the breasts into three parts if you did it that way.  I'm a sucker for super easy slow cooker recipes {feel free to share any of your favorites with me!}.

And a close-up:

Try it!  You won't be disappointed!

7 Nuggets of Love:

Stacy said...

Looks YUMMY! did you get my email?

Michelle M. said...

No, I didn't! Which email address did you send it to?

Michelle said...

Haha! Nevermind, I did get it! I just hadn't checked that email yet :) Thanks!!!

Amnah said...

That sounds really tasty! My husband doesn't like sweet and savory so I just might make a single portion.

I agree about eating out sometimes and thinking "I could have made this better". Thanks for sharing the recipe.

Hansen Family said...

Yum!I am so glad you liked brussels sprouts and included them here.
(I was worried that they might have turned Jake off when we had them up here.) ;-)
You are a great cook and I like the addition of onion and low sugar jam. Clever girl!!

Rach said...

love the dish but the brussels sprouts . You should try doing this in a crock pot, SO yummy!!!!!

M&M Kanet said...

We had this last friday and it was fabulous!! Thanks for sharing Michelle.
I'm sharing the love with you over on my blog. Hope you like it!

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