This sweet and spicy chicken dinner looks impressive, yet its delightfully simple to make.
A sprinkling of basil leaves adds herbal freshness to this dish.
For a twist, try orange marmalade or pineapple preserves.
Photo:Greg DuPree; Food Stylist: Emily Hall Prop Stylist: Claire Spollen
Serve with couscous, rice, or roasted potatoes to soak up all the glaze-y goodness.
Ingredients
1/2cupapricot preserves
1/4cupapple cider vinegar
4tsp.Worcestershire sauce
2tsp.grated fresh ginger (from a 2-in.
piece)
2largered Fresno chiles, thinly sliced (about 1/2 cup)
14 1/2-lb.
Whisk preserves, vinegar, Worcestershire sauce, and ginger in a small bowl until smooth.
Pat chicken dry with paper towels.
Sprinkle both sides with salt and pepper.
Heat oil in a large broiler-safe skillet over medium-high.
Flip chicken; pour on glaze.
Increase oven temperature to broil.
Broil until glaze is caramelized, 5 to 10 minutes.
Glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
