| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home2 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Dried rosemary |
| 4 |
|
Garlic cloves – minced |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
c |
Olive oil |
| 2 |
|
Chickens – cut into pieces; skinned |
| 1/2 |
c |
Apricot jam |
|
|
One lemon; juice of |
| 2 |
tb |
Dijon mustard |
INSTRUCTIONS
Directions: In a small bowl, combine the rosemary, garlic, salt, pepper and
olive oil. Rub the mixture over the chicken. Cover and refrigerate for 1
hour. In another bowl, combine the apricot jam, lemon and Dijon mustard. To
prepare chicken on the barbecue, grill the chicken until it is cooked about
half way through. Brush the apricot mixture over the chicken and continue
cooking. Baste often with glaze.. For a time saver, you can pre-bake the
chicken at 350 degrees for 45 minutes, then when ready, brush chicken with
apricot glaze and barbecue for 10-15 minutes for great flavor.
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