Ingredients with Measurements:
- 4 airline chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup apricot preserves
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup chicken broth
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
Special equipment needed:
- Grill or grill pan
- Small saucepan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken breasts with salt and pepper on both sides.
3. Brush chicken breasts with olive oil.
4. Grill chicken breasts for 6-7 minutes on each side or until internal temperature reaches 165°F.
5. While chicken is grilling, make the apricot-mustard sauce.
6. In a small saucepan, combine apricot preserves, Dijon mustard, honey, apple cider vinegar, chicken broth, minced garlic, and fresh thyme leaves.
7. Cook over medium heat, stirring occasionally, until sauce has thickened, about 5-7 minutes.
8. Once chicken is cooked, remove from grill and let rest for 5 minutes.
9. Serve chicken with apricot-mustard sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 12g
Carbohydrates per serving: 35g
Protein per serving: 40g
Substitutions for ingredients:
- Apricot preserves: peach preserves or orange marmalade
- Dijon mustard: yellow mustard or whole grain mustard
- Honey: maple syrup or agave nectar
- Apple cider vinegar: white wine vinegar or rice vinegar
- Chicken broth: vegetable broth or water
Variations:
- Add chopped fresh parsley or cilantro to the apricot-mustard sauce for extra flavor.
- Use bone-in chicken thighs instead of chicken breasts.
- Grill peaches or pineapple slices and serve alongside the chicken for a sweet and savory meal.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- Brush the chicken with olive oil to prevent sticking to the grill.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
Storage instructions:
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or oven until heated through. Reheat sauce on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve chicken on a bed of rice or quinoa with the apricot-mustard sauce drizzled on top. Garnish with fresh thyme leaves or chopped parsley.
Garnishes:
Fresh thyme leaves or chopped parsley
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
- Grilled corn on the cob
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the apricot-mustard sauce is too thick, add a splash of chicken broth or water to thin it out.
- If the chicken is sticking to the grill, brush with more olive oil and make sure the grill is properly preheated.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken and sauce separately in the refrigerator and consume within 3 days.
Food history:
Airline chicken is a term used to describe a boneless, skinless chicken breast that is served on airplanes. The name comes from the fact that the chicken breast is shaped like an airplane wing. This dish became popular in the 1960s and 1970s when airlines began serving meals on flights.
Flavor profiles:
This dish has a sweet and tangy flavor from the apricot-mustard sauce, with a savory and slightly smoky flavor from the grilled chicken.
Serving suggestions:
Serve this dish with a glass of white wine, such as a Chardonnay or Sauvignon Blanc, to complement the sweet and tangy flavors of the apricot-mustard sauce.
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