Apricot Chicken
2 tsp salt
1 tsp Signature Spices Garam Marsala
½ tsp ground black pepper
4 cloves of garlic, crushed
1 cup apricot jam
1 tsp Dijon mustard
3 whole chickens, cut into quarters,
skin removed or uses skinless,
boneless chicken breasts.
Combine the first six in a small pan and warm until preserves are
melted. Use this mixture as a glaze while baking or grilling your
chicken. Bake the chicken at 350 degrees for 25-35 minutes or grill
your chicken on low indirect heat. You will know when the chicken is
done when the juices run clear.
