Mango (or Apricot) Glazed Chicken
4 oz mango/aprocot preserves
1.5 tbsp Dijon mustard
1.5 tbsp cider vinegar
dash salt/pepper
red pepper flakes to taste
2 chicken breasts or 4 chicken thighs
- Mix preserves, mustard, vinegar, salt/pepper and red pepper until smooth.
- Use a grill pan if you have one. Heat and spray with Pam or brush with oil. Use pastry brush to spread the sauce on each side of the chicken. Flip every few minutes, brushing with the sauce each time.
- If you decide to use a real grill, make twice as much sauce because some of it will fall through the grill.
- NOTE: Do not use the leftover sauce - since you probably dipped your brush in the it several times, it will be contaminated with chicken germs. (I spend too much time with lawyers.)
