Yesterday in class, we got to learn a little about Australia and New Zealand's cuisine. When we all split up into our groups, this was one of mine's assigned recipes. It's sweet, spicy, tangy, and tropical.
Chicken and Apricot Marinade
1. Place apricots and water into a pan. Bring water to a boil, lower the heat and let simmer for 15 minutes, until tender (you're going to want that water to not fully evaporate, the juices are needed for the sauce).
2. Pouring both fruit and water directly in, puree the apricots in a food processor (in a blender if you don't have a processor) fitted with a knife blade until smooth. Return the puree into the pan.
3. Add in the onion, vinegar, ketchup, honey, soy sauce, and oil to the pan. Bring the mixture to a boil, reduce heat, and simmer for 5 minutes.
4. Cool the mixture, and refrigerate if/until needed (we used an ice bath and it cooled pretty quickly. If you're going to do this, remember to stir, it'll help cool the marinade down by distributing the cold across more than just what's on the side).
Between here and actually grilling the chicken, divide the marinade so you have some for brushing the chicken, and some to serve on the side.
DO NOT use the marinade that you're brushing the chicken with for serving on the side. You've been brushing the chicken since it was raw basically, what juices do you think are in the brushing marinade now? I don't know about you, but I'd rather not get sick from an easily handled mistake.
5. Preheat the grill.
6. Season the chicken with salt and pepper, making sure to evenly spread it across. When ready, place the chicken breasts on the grill.
7. Brush the meat with the marinade whenever turned (remember to have split the marinade up, some for brushing, some for serving).
8. Serve immediately when done, with the marinade that was set aside for serving.
A really simple, yet tasty recipe, the Land Down Under definitely has some treats in store for those adventurous enough to try 'em.