Spicy Apricot Grilled Chicken, Broiled Asparagus, & Corn on the Cob

Spicy Apricot Grilled Chicken, Broiled Asparagus, & Corn on the Cob

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Spicy Apricot Grilled Chicken

Grill chicken until almost done. In last 10-15 minutes of grilling, add apricot glaze (follows).

Spicy Apricot Glaze (for about 3-4 chicken breasts):

1/2 cup apricot preserves
1 TB chili paste (on the Asian isle) * I encourage you to use this. It’s fabulous!!!
1 tsp. honey

If your preserves are too chunky, put them in your blender or food processor (yeah right, not everyone has one of those…. just folks like me who are obsessed with kitchen gadgets) and puree them for a moment. If needed, you can add about 1-2 teaspoons of rice vinegar to thin it as well.

Broiled Asparagus

Turn your oven broiler on high. Take one stalk of your fresh asparagus and hold it at each end. Bend it until it snaps at its natural spot. Wherever it snaps off is where you want to cut the rest of your spears with a knife. Rinse your asparagus spears and place them on a roasting pan. Drizzle with olive oil, sea salt, garlic powder, and pepper. Place the roasting pan in your oven for about 4-8 minutes, until your desired tenderness. We like the 4 minute crunchy version. We have this a lot….. so expect to see this side item listed in the future!  You know what they say…. if it isn’t broken……

Corn on the Cob

If you are buying fresh corn, be sure they are cleaned and shucked well. Wash the corn and choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Cover pot and bring cold unsalted water just to a boil on high heat….. never add salt because it will toughen the corn. Add corn ears and bring the water back to a boil on high heat (covered or not). Since corn tends to float on top of the water, I cover the pot. This helps the water come back to a boil faster and helps the corn cook. Once water comes back to a boil, immediately remove the corn ears from the water. The corn is now cooked perfectly and NOT overcooked.

Boiling time is a matter of taste; some people like to just boil them a minute or two to warm their corn on the cob, leaving the kernels crisp and fresh. Others like to let them boil 3 to 10 minutes for softer kernels. 

For extra flavor, add butter or olive oil to your corn then sprinkle with parmesan cheese and fresh chopped basil or cilantro!  A little party in your mouth.

Harris Teeter Weekly Specials for this meal (4/24/13-4/30/13): chicken, apricot preserves, asparagus, corn on the cob  View here….


One Response to Spicy Apricot Grilled Chicken, Broiled Asparagus, & Corn on the Cob

  1. admin says:

    This glaze was fantastic! You must try it folks….