Ingredients 1 cup apricot jam 1 cup Dijon mustard 1 cup barbecue sauce 2 tablespoon Sriracha sauce 3 pounds pargiot (boneless, skinless chicken thighs) Garnish: fresh chopped parsley
Instructions 1. Mix together jam, mustard, barbecue sauce, and Sriracha sauce and add chicken, let marinate in the refrigerator for 6 hours (for best results overnight). 2. Remove chicken from fridge 30 minutes prior to cooking. Preheat grill to high and oven to 350°F. When grill is very hot, grill chicken for 2 minutes on each side and place in a pan and cover. Transfer the pan to the preheated oven and bake at 350°F for 30 to 40 minutes. 3. Serve hot over rice or with green beans and garnish with fresh chopped parsley. Enjoy!
Description A unique blend of ingredients that produce a wonderful result
Servings
6
Notes The ingredients were so intriguing that I had to try this, and I was so glad that I did. This is easy and super delicious. I served with Rice Pilaf and vegetable. It would be good with the Baked Rice - the recipe is in the collection.
Source Jamie Geller who credits Avi Katz
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