Monday, April 27, 2015

Quick Glazes for Grilled Chicken

This is another find from me reading and ripping apart all the old Cook's Illustrated magazines! In the September-October 2008 issue there were several recipes in the article for Quick Glazes for Grilled Chicken. The Apricot-Mustard Glaze sounded interesting, so we decided to try it. The article also had recipes for a Hoisin-Sesame GlazeIndonesian Peanut Glaze, and Barbecue Glaze.
All the glazes are super easy: place all the ingredients in a blender and blend. Brush the glaze on the grilled chicken towards the end, when the chicken is nearly done. Serve extra glaze alongside chicken.
This was a really nice change from our usual grilled chicken flavors (salt & pepper, whatever barbecue sauce is in the refrigerator, or Penzeys Northwoods seasoning). It's not too sweet and has a nice fruity flavor from the apricot preserves plus a tangy flavor from the two mustards.
It's also tasty on vegetables. And we think it would make an excellent pretzel dipping sauce. For now, it's my favorite sauce/glaze for grilled chicken.

Recipe here.

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