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!
