Apricot Glazed ChickenPosted: Updated:
16 oz apricot preserves
1 T agave
½ jalapeño pepper, chopped
½ chipotle pepper in adobo sauce, chopped
1 t cumin
pinch cracked pepper
½ T apple cider vinegar
Puree agave, chopped jalpeño, chipotle pepper, cumin, salt, pepper and vinegar in blender. Add apricot preserves and blend.
1-2 lbs of boneless, skinless chicken breast
¼ c water
2 lemons, juiced
2T sugar, raw cane
½ jalapeño pepper
Mix together in large zip-lock bag. Pound chicken breast evenly and slice into large pieces. (cut each breast in 1/3 or ½). Place chicken pieces into bag and press out all air and seal. Put bag in refrigerator and marinate 20-30 minutes.
Cook chicken on grill until cooked through.