Mahogany Glazed Chicken

My kids ask for this one when they want to cook something special for someone.  It's super easy and has big bold flavors.  Aren't we always looking for something new to do with chicken?

There are lots of ways for you to get this awesome recipe!  You can click on the embedded video below without leaving the page, or click HERE to open the video in YouTube. 

You can also Click Here for a Printable Recipe that you can take to the grocery store with you!

Ingredients:

• chicken breasts (or breasts and thighs - whatever combination you prefer)
• 5-6 Tbsp Apricot preserves
• 2-3 Tbsp balsamic vinegar
• 2-3 Tbsp soy sauce
• 4 tsp Dijon mustard
• To taste salt and pepper
• 1 cup chicken broth
• 1- 1 1/2  tsp grated peeled fresh ginger
• 1-2 mandarin orange "fruit cups"

Step-by-step:

Preheat oven to 450oF. If using bone-on chicken, place chicken pieces bone side down in pan.  Otherwise, arrange in a baking dish.

In small bowl, stir preserves, vinegar, soy sauce, ginger, and Dijon until blended.


The glaze "players":
5-6 Tbsp apricot preserves, 2-3 Tbsp balsamic vinegar, 2-3 Tbsp soy sauce, 1 1/2 tsp ginger, 4 tsp Dijon mustard

To grate the ginger, the edge of a spoon works great!  Afterwards, place the ginger in a zip top bag and toss in the freezer.

Grate the ginger

1  1/2 tsp ginger

The glaze - you just HAVE to taste this!

Pour broth around chicken in the pan.

1 cup chicken broth

Brush one–third of glaze over chicken pieces.

Sprinkle with salt and freshly ground black pepper.

Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165oF.

Remove chicken pieces to a plate and let stand at least 5 minutes so juices can redistribute.

While chicken is resting, stir pan drippings over stove to thicken and reduce.  You can add a little cornstarch to cold water and add to drippings if they are not thickening.

When sauce is consistency that you want, add about 2 handfuls of oranges (optional). Pour over chicken and serve.

1 - 2 mandarin orange "fruit cups"

 

Food Notes:  If you prefer, you can also use 2/3 of a navel orange, peeled and white pith removed, coarsely chopped.  The mandarin orange snack pack is less time, less prep, and less cleanup.

For this version, I minced the ginger small rather than grating.

If you prefer bone-on chicken, the cooking time will be extended a bit, and the glaze on the chicken will be a little more caramelized.  Totally up to the preferences of your family.

Different cooking versions..

This is the skin on, bone-in version.

• The rice that I used here was the perfect accompaniment to this dish.  
• It was a box of rice pilaf, with the addition of:  
• about 1/3 cup chopped pineapple
• 1 Tbsp grated/chopped fresh ginger
• 1/3 cup chopped red onion
• 1/3 cup chopped fresh cilantro
• 1/3 cup sliced almonds
• 1/4 cup pineapple juice (from the can).

All the ingredients were added in the beginning when I added the rice, so that they would cook along with it.  The only "pre-cooking" was to put the chopped onions in a small dish in the microwave for one minute ahead of time.  Everything else was added raw.

This is a very flavorful and healthy meal that really satisfies.  There are exotic tastes of the Orient and down home comfort tastes of home all at the same time.

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I hope you enjoyed this recipe!  There are lots more where this came from!  Why don't you hop on over to my Recipe Index and see what else I have up my sleeve!  And if you are new to my blog, you can Click Here to Subscribe to MenuMusings so you won't miss a thing!

Now, as usual, here are some "bonus recipes" for you.  Just click the links to go there.

Cajun Crawfish Bread

Caprese Burgers

Easy Stromboli

Grilled Chicken Southwestern Chopped Salad with Creamy Cilantro Dressing

Spicy fried Cauliflower Bites

Homemade Snickers Bars

Method:

Preheat oven to 450^oF.  If using bone-on chicken, place chicken pieces bone side down in pan.  Otherwise, arrange in a baking dish.  

In small bowl, stir preserves, vinegar, soy sauce, ginger, and Dijon until blended.   Pour broth around chicken in the pan.  Brush one–third of glaze over chicken pieces.  Sprinkle with salt and freshly ground black pepper.   Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165^oF.

Remove chicken pieces to a plate and let stand at least 5 minutes so juices can redistribute.   While chicken is resting, stir pan drippings over stove to thicken and reduce.  You can add a little cornstarch to cold water and add to drippings if they are not thickening.  When sauce is consistency that you want, add about 2 handfuls of oranges (optional). Pour over chicken and serve.