Apricot Jalapeno Chicken with Honey Ginger Glaze

Servings: 2-4 | Prep Time: 10 minutes (plus 1 hour marinating) | Cook Time: 40 minutes | Total Time: 50 minutes

This sweet and spicy chicken features a unique apricot jalapeño marinade with White Honey Ginger Balsamic Vinegar glaze. The combination of fruity apricots, spicy Jalapeño Olive Oil, and sweet honey ginger creates a perfect balance of flavors.

Ingredients

• 2 large whole chicken legs
• 1 cup puréed apricots
• 1 tsp ground garlic
• 1 tsp minced onion
• ½ tsp red salt (or sea salt)
• 1-2 bird's eye peppers (or small hot peppers)
• 1 tsp orange peel
• ½ tsp ground cinnamon
• ¼ cup tarragon leaves, roughly ground
• 2 tbsp Jalapeño Olive Oil
• ¼ cup White Honey Ginger Balsamic Vinegar

Directions

Marinate the Chicken:

1. Mix apricot purée with garlic, onion, red salt, bird's eye peppers, orange peel, cinnamon, tarragon, and 1 tbsp Jalapeño Olive Oil.
2. Coat chicken legs thoroughly with the apricot mixture. Marinate for at least 1 hour in the refrigerator. Reserve the remaining marinade.

Cook the Chicken:

1. Preheat oven broiler. Place chicken legs on a large sheet of foil.
2. Drizzle remaining 1 tbsp Jalapeño Olive Oil over the legs.
3. Broil on top rack for approximately 3-5 minutes per side until lightly browned.
4. While chicken is broiling, add White Honey Ginger Balsamic Vinegar to the reserved apricot marinade and stir well.

Roast and Finish:

1. Reduce oven temperature to 425°F. Brush chicken with the apricot-balsamic marinade.
2. Wrap chicken in foil and roast for 30 minutes, turning halfway through and brushing with another coating of marinade.
3. Remove from oven and let rest for 5 minutes before serving.

To Serve

Serve with fresh vegetables and quinoa for a healthy, flavorful dinner that balances sweet, spicy, and savory notes perfectly!