For the marinade:
- 1/3 cup apricot preserves
- 2 tablespoons pure maple syrup (or natural honey)
- 1/4 cup balsamic vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon brown rice vinegar (or apple cider vinegar)
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- Salt and pepper (optional)
- chicken pieces or whole chicken, back bone removed
- cooking spray
- If you are using a whole chicken as I did, wash under cold running water and dry thoroughly with paper towels. Using a sharp knife remove the backbone. You can save the backbone in the freezer for using to make stock.
- If you are using chicken pieces, wash under cold water and dry thoroughly with paper towels.
- Preheat your oven to 400°.
- Next, I heated a large roasting pan on top of my stove with a drizzle of olive oil and placed the marinated whole chicken skin side down. I crisped the skin for about 8 minutes and flipped it over. If you are using chicken pieces skip the browning on top of the stove and follow Linda's directions below. The marinade DOES NOT get discarded.
- I baked the whole chicken skin side up in the oven for 30 minutes.
- While that was happening I placed the marinade in a small sauce pot. When the chicken came out of the oven I spooned some of the pan drippings into the marinade and over medium high heat let the sauce bubble and reduce by half.
- I poured the sauce over the chicken and placed it under the broiler for a few minutes. BE CAREFUL here - I should have pulled it out sooner and the chicken got a little dark. Thankfully though, it did not have a burned taste.
This chicken was so incredibly flavorful and it came out so very moist and tender. A very enjoyable meal that I served with a side of rice and on sale asparagus. The chicken and marinade cost $9.37 to make and the recipe feeds 4 to 6 people. Adding in what I spent on my sides the whole meal came to $13.82, feeding four for $3.45 each or six for $2.30 each.
Here is the balance of Linda's recipe for you to follow if you are using chicken pieces:Marinade: combine all ingredients in a glass bowl. Place the chicken and the marinade in a large 2 gallon storage bag and marinate for at least 4 hours and up to overnight.
Chicken: Lightly coat a large baking dish with olive oil spray. Arrange chicken pieces in pan; pour marinade over. Bake for about 45 minutes, basting occasionally. Chicken is done when cooked through and juices run clear when pricked with a fork. (or 180 degrees F.) Remove chicken from oven.
To Make Sticky Sauce: Pour juices from cooked chicken into a small pot. Cook over high heat until sauce is reduced by half, coats the back of a spoon and thickens into a syrupy consistency. (usually takes 8 to 10 minutes) Brush 1/2 of the sauce over chicken, coating all sides thoroughly. Broil for just a few minutes until sauce caramelizes and chicken skin starts to crisp. Turn chicken pieces over; repeat process with remaining sauce.
I really hope you enjoy this beautiful marinated and basted Sticky Chicken as much as we did.