Apricot Glazed Chicken

Submitted by Kelly Smith

4-6 chicken breasts

Marinade:

¾ cup (1/2 can) ginger ale or other soda

½ cup soy sauce

¼ cup oil

2 cloves garlic

Glaze:

½ cup apricot jam

1 Tbs soy sauce

1 Tbs vinegar (I use rice vinegar)

½ tsp garlic powder

¼ tsp ground ginger

¼ tsp salt

1/8 tsp crushed red peppers

TO GRILL:

Combine chicken with marinade ingredients in Ziploc bag. Refrigerate 2-3 hours, or overnight. Combine glaze ingredients. Cook in small saucepan for about 5 minutes. Set aside ¼ cup glaze; keep remaining sauce warm. Remove chicken from marinade and grill until cooked through. Brush reserved ¼ cup glaze over chicken. Cook 1 minute longer. Remove from grill and serve with additional warm glaze. Serve over hot steamed rice.

TO COOK ON STOVETOP:

Marinating chicken is optional when cooking on stovetop (I usually skip the marinade and sprinkle chicken with salt, pepper and garlic powder. Then it is a quick and easy last minute meal). Brown chicken in a small amount of oil in a large skillet. Combine glaze ingredients and pour over chicken. Cover and cook until chicken is cooked through. Remove cover and allow glaze to thicken for a few minutes. Serve over hot steamed rice.

APRICOT GLAZED CHICKEN

Thaw. Remove chicken from marinade.

TO GRILL: Grill chicken until cooked through. Baste with about ¼ cup apricot glaze after chicken is cooked. Leave on grill about 1 minute longer. Warm remaining glaze (it is already cooked) and serve with chicken over hot rice.

TO COOK ON STOVETOP: Brown chicken in 1 Tbs oil in large skillet. Add all of apricot glaze to saucepan. Cover and cook until chicken is cooked through. Serve over hot rice.

(When I cook this on the stove, I usually do not marinate the chicken first)

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