Glazed Lime Apricot Chicken Breasts. This delicious sweet, tangy and slightly spicy glaze can be used on grilled, baked or pan seared chicken; your choice!
Today’s recipe is another quick workday supper recipe that is popular with the whole family. You can use this sweet and sour glaze on pan fried or baked chicken breasts.
If baking the chicken breasts, I like to leave the skin on and brush the glaze on in several coats. If pan frying the chicken, then I just simmer the cooked breasts in the glaze for a minute, slice and serve with additional glaze.
Apricot and lime is a terrific sweet and sour combination. It’s even better when you add a little spicy heat but that’s entirely up to you.
The chili in this recipe is optional.
I also like to brush it on grilled chicken as it cooks on the BBQ. The chili paste is optional or you can adjust it to your taste; the recipe is good with or without it.
NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
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Glazed Lime Apricot Chicken Breasts
Glazed Lime Apricot Chicken Breasts - this delicious sweet, tangy and slightly spicy glaze can be used on grilled baked or pan seared chicken; your choice!
- 1 pound boneless skinless chicken breast
- 3 tbsp olive oil
- 2 cloves minced garlic
- 2/3 cup apricot preserves
- 3 tbsp honey
- juice of one lime
- 3 tbsp apple cider vinegar
- pinch sea salt
- 1/2 tsp black pepper
- 1/2 tsp Chinese five spice powder
- 1 teaspoon chili paste
To prepare the Apricot-Lime Glaze
- Saute the garlic in the olive oil until it is softened but not browned.
- Add all the remaining ingredients and simmer until the glaze is of a brush-able consistency, about 10 minutes.
- Serve over baked, grilled or pan fried chicken. If grilling or baking, you can brush some of the glaze onto the chicken in a few layers in the last few minutes of cooking time. Any additional glaze can be poured over the chicken when serving.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Serving Size4 servings
Amount Per Serving Calories 383Total Fat 14gSaturated Fat 3gUnsaturated Fat 11gCholesterol 72mgSodium 134mgCarbohydrates 15gSugar 14gProtein 24g
Tuesday 14th of April 2015
Thank you for this incredible delicious, quick and easy recipe. I also, brined the bone in chicken breasts beforehand in a solution of of 1/4c of kosher salt, 1/4c sugar and a quart (4cups) of water. I threw in a few aromatics of anise, peppercorns, and smashed large clove of garlic. The breasts were succulent and delicious with that wonderful glaze.
Barry C. Parsons
Thursday 11th of April 2013
Just Google whats in Five Spice Powder Jenn. Any combination of those will be great. Thanks for following what we do, Barry.
Thursday 11th of April 2013
This looks easy and delicious... any suggestions for spices that can be subbed for the Chinese 5 spice? It's the only ingredient I don't have!
I don't believe I've ever commented before, but I regularly frequent your blog... love it here :)
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