Apricot Glazed Curry-Citrus Grilled Chicken
- Two pounds of untrimmed chicken breast
- Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet
- Marshalls Creek Spices Indian Curry Powder
- Marshalls Creek Spices ground Sea Salt
- Marshalls Creek Spices Ground Black Pepper
- Extra Virgin Olive Oil – also known as EVOO (for that smooth, silky flavor)
- Nice quality Apricot Preserves (one choice is Bonne Maman Apricot preserves. Try to avoid any preserves or jams that are filled with high fructose corn syrup.)
- Low Sodium Soy Sauce
If you know how to turn untrimmed chicken breasts into trimmed thin chicken breasts, or have bought pretrimmed breasts, proceed to step three, otherwise, follow along.
- alright, we have the chicken breast, all we need to do is trim it. Go ahead and get your favorite, sharp knife and cut off all that pesky fat, gristle, and tendon. If you’re not comfortable around a piece of untrimmed chicken breast, you can buy the pre-trimmed chicken cutlets instead – [ this is just a little money-saver i like to use, after working in a butcher shop for four years, i cannot bring myself to buy the pre-trimmed stuff when trimming it is so easy ]
- Depending on the thickness of the chicken cutlets, you probably want to cut each cutlet in half, width-wise. For those familiar with the term, we will be butterflying the chicken breasts, and then cut right through the entirety of the cutlet to turn one thick cutlet into two separate ones. For those unfamiliar with how to do it, check out this link from GoodHousekeeping.com
- Time to get to the down and dirty. Toss the chicken cutlets into a mixing bowl and drizzle your EVOO into the bowl. Mix the cutlets until they are fully covered in olive oil.
- Lay the chicken cutlets onto a plate, and grab the Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet, Marshalls Creek Spices Indian Curry Powder, Marshalls Creek Spices ground Sea Salt, and Marshalls Creek Spices Ground Black Pepper. I I like to mix the Paprika Lemon and Lime and Indian Curry powder in a ratio of 1.5 to 1 in a separate bowl before i sprinkle it on the chicken, to get a uniform seasoning throughout.
- you want to add the spices according to your own flavor palate, but just make sure that however much you add, the spices are added with a quantity from most to least in the order that I’ve just listed them. For instance, If you want to use 1.5 Tablespoons of Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet, only use 1 Tablespoon of Marshalls Creek Spices Indian Curry Powder, and use 1 teaspoon of ground sea salt, and 1/2 teaspoon of ground black pepper.
remember not to go overboard with the salt and pepper. You want the Paprika Lemon and Lime bouquet and the Indian Curry powder to make a noticeable color difference on the chicken, but the salt and pepper should be the lightest of dashes. Always remember, salt isn’t supposed to make food salty, it’s supposed to enhance the natural flavor of the food. |
- Once you’ve seasoned both sides of the cutlets, Go turn that grill on to a medium flame to give it some time to get nice and hot. While the grill is heating up, we’re gonna make the apricot marinade and glaze very quick. For every Tablespoon of Apricot preserve, add 1/2 a Tablespoon of low sodium soy sauce, make as much of this as you want, because once you turn the extra marinade into a glaze, it can be kept in the fridge for at least a couple of days, or it can be frozen and used whenever you want.
- When the grill is hot, bring the marinade out, along with the seasoned chicken breasts, and grab a marinade brush as well. Throw the breasts onto the grill, remembering that the thickest breasts should go in the middle of the grill, and the thinnest breasts on the outside – you dont want well done thin cutlets and under-cooked thick cutlets, do ya? (the closer to the middle of the grill, the hotter it is). Use the marinade brush and dress the chicken cutlets lightly – we’re not looking for gobs of apricot preserves that will fall off when you flip the chicken and stick to the grill. Once all the breasts are dressed, close the grill cover, so that the top of the breasts can cook a little bit in the heat produced inside the closed grill – the wont necessarily cook through, but the marinade on top will harden a bit and stick to the breasts.
- Give the chicken five to eight minutes before you flip them, and then dress them with the marinade on the undressed side.
- The chicken will be done when you touch it in the center and it reminds you of a flexed forearm. But you can always Cut into the thickest piece of chicken and check it out on the inside. If its white, take it off immediately, If its very pink, leave it on. If there’s the slightest hue of pink left, you can take all the chicken off, because it will continue to cook while its sitting on a covered plate as you’re turning the leftover marinade into a glaze.
- Throw the remaining marinade in a saucepan with a tiny dollop of butter. Keep it on a low flame, and heat the saucepan until the butter melts and incorporates into the marinade. Let it simmer for a bit until it reduces down. The glaze should coat a spoon if you scoop some out – for those of you who have had agave honey, the consistency should remind you of that. If you have never had agave honey, It is reminiscient of a very, very thin honey.
- Plate the chicken, drizzle the glaze on top, and enjoy!