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Apricots and soy infuse these chicken breasts with an Asian flavor. Ducky Chicken makes a great dinner for guests.
What You'll Need:
- 2/3 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon garlic powder
- 1/4 teaspoon hot pepper sauce
- 6 boneless, skinless chicken breast halves
What To Do:
Preheat the grill to medium-high heat. In a medium bowl, combine all the ingredients except the chicken.
Place half of the sauce mixture in a small saucepan and warm over low heat on the stovetop until the chicken is done; place the other half in a small bowl, to be used for basting.
- Grill the chicken, turning once and basting with the sauce from the bowl, for 7 to 10 minutes, or until no pink remains and the juices run clear. Place the chicken on a serving platter and cover with the heated sauce.
Note: I like my foods a little on the spicy side. If you do, too, add an additional 1/4 teaspoon of hot pepper sauce.
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Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!