Father’s Day is always fun around here. This year, however, Marc is working on that day so I was glad to test the menu ahead of time. He was very enthusiastic about the chicken, and he tends to be a meat and potatoes (and lasagne) kind of guy. There is enough heat to the glaze to keep it from being too fussy. It has presence!

Adjust the amount of peppers to your own taste. There are a lot of different types of peppers in this but each conributes something besides heat-each has a unique flavor that, when combined, is amazing.

Spicy Apricot Glaze

• 1/2 lb applewood smoked bacon
• 1 1/2 cups chopped sweet onion
• 1 tablespoon garlic, minced
• 1 cup organic orange juice, with pulp
• 1 cup packed dark brown sugar
• 1/2 cup dried apricots, chopped
• 1/4 cup balsamic vinegar
• 2 poblano peppers, diced
• 1 red Fresno pepper, diced
• 1/2 teaspoon chipotle granules
• 1 teaspoon tabasco
• Black pepper to taste

1. Saute the bacon until crisp. Add the onions and continue to saute until they are tender, and then add the garlic and saute for a minute or so.
2. Add the remaining ingredients. Simmer for fifteen minutes or until the apricots are very soft.
3. Puree mixture in a blender until it is almost smooth. You want it to have a bit of texture. Allow to sit overnight in the refrigerator if you have time. It will keep for up to a week, refrigerated.

Yield:about 1 cup

Just brush it on the chicken toward the end of grilling time and serve the chicken with more glaze on the side.

Post from: Baking Delights