Categories: Poultry- Chicken

Ingredients

• 6 Tbsp. freshly squeezed orange juice, divided use
• 3 Tbsp. apricot jam or preserves, divided use
• 1 1/2 tsp. mild olive oil
• Ground cayenne pepper
• Kosher salt and ground black pepper
• 2 small boneless, skinless chicken breasts, pounded into cutlets
• 1 tsp. vegetable oil
• 2 Tbsp. finely diced onion
• 1 Tbsp. tomato paste
• 2 Tbsp. dry white wine
• 2 or 3 apricots, plums or peaches, cut in half and pitted
• 2 large green onions, trimmed

Directions

1. For the chicken and marinade:

2. Whisk together 3 Tbsp. of the orange juice, 1 Tbsp. of the jam or preserves, the olie oil and a pinch cayenne pepper in a medium bowl. Season with salt and black pepper to taste, then pour into a resealable gallon-size food storage bag. Add the chicken cutlets and seal, pressing out as much air as possible. Message to coat the chicken evenly. Refrigerate 1 to 2 hours.

3. Heat the vegetable oil in a small saute pan or skillet over medium-high heat. Once the oil shimmers, add the onion and a pinch of salt. Reduce the heat to medium and cook, stirring for about 4 minutes, until the onion has softened. Add the tomato paste and a pinch of cayenne pepper; cook, stirring, 1 to 2 minutes. Stir in the remaining orange juice, jam or preserves and the wine. Season with black pepper to taste. Cook, stirring until the jam dissolves. Taste, and adjust the seasoning as needed. Reduce the heat to medium-low so the mixture is barely bubbling at the edges; cook for 8 minutes. Taste again and adjust the seasoning as needed. Remove from the heat.

4. Prepare the grill for medium-high direct heat. Oil the grill grate; place the grate on the grill.

5. Transfer the cutlets to the grill (discard the marinade). Add the apricot halves, cut sides down, and the green onions. Close the the lid and cook 4 minutes or until the chicken has good grill marks. Turn the cutlets over. Turn the apricots and onions over and move them to the outer edges of the grill grate.

6. Baste the apricots, onions and the grilled side of the chicken with the glaze. Close the lid and cook 3 to 5 minutes, until the cutlets are cooked through. Turn then over and baste the second side with the glaze.

7. Transfer the apricot halves and green onions to a plate.

8. Close the lid and cook the chicken 2 minutes to set the glaze.

9. Serve the cutlets with the apricot halves and onion.

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