Apricot-Glazed Chicken Tenders

Contributed By: dnjlundahl
Don't Panic--Dinner's in the Freezer

Great for appetizer or main dish

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Total Preparation Time: 1 hour
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Make Ahead
Meal Type: Entree

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Ingredients

2 lbs Chicken tenders, cut up breast pieces, or chicken wings, tips removed
MARINADE
1/3 c Vegetable oil
3 cloves Garlic, minced
2 tbsp Lemon juice
1 tsp Rosemary
1 tsp Thyme
Salt and pepper to taste
1 Small bay leaf, crumbled
APRICOT GLAZE
1 Onion, minced
1 tbsp Butter
2 tbsp Cider vinegar
1 c Apricot preserves
1 tbsp Soy sauce
2 tsp Dijon mustard
1/4 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1/4 tsp Pepper

Preparation

Cooking Day Instructions:

For marinade: In large freezer bag, combine marinade ingredients. Add chicken pieces, toss to coat, and marinade at room temp one hour. (If preparing for that day, chill 6-8 hours or overnight. Prepare glaze and refrigerate.)

Meanwhile, prepare the apricot glaze following the directions below. After one hour of marinating time, freeze chicken in marinade.

For apricot glaze: In saucepan, cook onion in butter over moderate heat, stirring until softened. Add vinegar and continue cooking until liquid has reduced by half. Add preserves, soy sauce, mustard, and spices. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze glaze in a separate, smaller freezer bag. Store in freezer together with marinated chicken.

Serving Day Instructions

Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with glaze and broil 3 minutes on each side or until well glazed and brown. Adjust cooking time if using thicker cuts of chicken.