Updated On: Oct 08 2014 05:05:04 AM CDT
Pair this broiled or grilled chicken with rice; and for color and texture, serve with steamed vegetables, such as asparagus, green beans, carrots, or snow peas.
½ cup apricot jam
¼ cup red wine vinegar
1 tablespoon minced fresh ginger
Dash of freshly ground pepper
To complete the recipe
Canola oil or nonstick cooking spray
4 boneless, skinless chicken breast halves (each about 4 ounces)
Garnish (optional): sprig of fresh mint, cilantro, or parsley
Stir together the marinade ingredients in a small bowl.
Pour half of the marinade into the bottom of a shallow pan or baking dish. Place the chicken breasts in the marinade; cover with the remaining marinade.
Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.
When ready to cook, position the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or baking sheet. Remove the chicken breasts from the marinade and place them on the prepared pan, reserve the excess marinade.
Broil the chicken for 5 minutes, turn, and brush with marinade. Continue to broil for about 5 minutes, or until the chicken is thoroughly cooked. Discard the remaining marinade.
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