About Us saturday chef recipe

Grilled Buttermilk Chicken with Apricot-Balsamic Glaze

Original date aired: August 7th, 2010

Overview
Buttermilk is the key ingredient in the marinade for this delicious recipe.  Buttermilk keeps the chicken moist throughout the cooking process. 
Make Ahead - the chicken can marinate for up to one day.

Ingredients

Your "Meez" includes:

  • 1 whole chicken (about 4 lbs)

For the Marinade

  • 4 cups buttermilk
  • 1 Tbsp dried thyme
  • 1 Tbsp sambal olek (hot chili sauce)
  • 2 Tbsp Worcestershire sauce
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper

For the Apricot Glaze

  • 2 Tbsp unsalted butter
  • 1/2 cup apricot jam
  • 3 Tbsp balsamic vinegar
  • 1/2 tsp sambal olek (hot chili sauce)
  • 1/4 tsp fresh thyme, chopped
  • Kosher salt

Directions
  1. Cut chicken into 8 pieces and place in a Ziploc bag with the buttermilk, dried thyme, chili sauce, Worcestershire sauce, salt & pepper.
  2. Seal the bag leaving some air in, then toss and massage the chicken well to mix up the ingredients.
  3. Open the Ziploc and squeeze out the extra air, re-seal bag, then allow the chicken to marinate for at least 1 hour or for up to one day.
  4. Before you grill, prepare the apricot glaze by melting the butter over medium heat, then adding the jam, balsamic vinegar, sambal olek, fresh thyme and a pinch of Kosher salt. 
  5. Stir glaze well to combine ingredients while you bring it to a boil.
  6. Reduce heat to medium low and simmer, stirring occasionally, until slightly thickened (about 3 to 5 minutes).
  7. Remove glaze from heat and let cool to room temperature.
  8. Prepare the grill - I recommend dipping a folded paper towel into vegetable oil and, using tongs, rubbing the grill all over with it.
  9. Remove chicken from the marinade and discard the marinade.
  10. Set the chicken pieces on a pre-heated grill, skin side down and cook, covered, until the skin is golden brown (about 10 minutes).  Be sure to turn down the heat if the skin is browning too quickly.
  11. Flip the chicken and cook until an instant-read thermometer reads 165F when inserted into the thickest part of the chicken (approximately 5 to 10 more minutes).
  12. When the chicken is done, brush it with the glaze on all sides and Cook for another minute or so on each side.  This will caramelize the glaze.
  13. Brush the chicken with the remaining glaze and serve.

Enjoy!  If you have questions about this recipe or about any other recipe on this website, do not hesitate to email me at chefjudywood@meezcuisine.com.

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