Best 13 Bourbon Peach Apricot Glazed Chicken Recipes

BOURBON PEACH-APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 375°F.
• Rinse chicken all over in lime & orange juice.
• Pat chicken dry.
• Place chicken, breast side up, on rack in roasting pan.
• Combine all glaze ingredients in 1-quart saucepan.
• Cook over medium heat, stirring constantly, until butter is melted.
• Reserve 1/4 cup.
• Spoon remaining glaze over chicken.
• Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
• (If necessary, add water to basting juices to prevent burning).
• Loosely cover chicken with aluminum foil.
• Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
• Skim fat from pan juices.
• Combine pan juices with reserved glaze in 1 quart saucepan.
• Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
• Serve with chicken.
• Garnish with parsley leaves, if desired.

BOURBON PEACH-GLAZED BABY BACK RIBS

Steps:

• Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
• Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
• Preheat the oven to 300 degrees F.
• In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
• Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
• Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
• Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

APRICOT-BOURBON GLAZED HAM

Steps:

• Heat oven to 325°F. In small bowl, mix preserves, ginger and bourbon until smooth.
• Place ham on rack in shallow roasting pan. Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern around top and sides of ham. Brush with 3 tablespoons of the preserves mixture. Insert ovenproof meat thermometer in thickest part of ham.
• Bake uncovered 45 minutes. Brush remaining preserves mixture over ham. Bake about 45 minutes longer or until thermometer reads 140°F. Remove ham from oven, cover with tent of foil and let stand 10 to 15 minutes for easier carving.

ROASTED CHICKEN WITH PEACH GLAZE

Steps:

• Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray. Rinse chicken inside and out with cold water; drain and pat dry with paper towels.
• Sprinkle garlic-pepper blend over chicken; place breast side up on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Bake uncovered 1 hour. Brush chicken with preserves; bake 35 to 45 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 5 to 10 minutes before serving.

APRICOT GLAZED CHICKEN

Steps:

• Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
• Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
• Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

APRICOT-GLAZE CHICKEN

Steps:

• Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

BOURBON PEACH GLAZED CHICKEN BREASTS RECIPE - (4.5/5)

Steps:

• Preheat oven to 425F. Line roasting pan with foil leaving 2-inch overhang, for easy clean up. In blender puree peach preserves, Bourbon and vinegar until smooth. In small saucepot over medium-high heat cook peach mixture until reduced and thickened, about 5 minutes, stirring occasionally. Remove from heat and reserve. Arrange chicken in prepared pan. Sprinkle with paprika, salt, cinnamon, garlic powder and cayenne. Roast 45 minutes or until meat thermometer reads 165F, brushing with reserved glaze several times during last 20 minutes of cook time.

BOURBON GLAZED CHICKEN AND PEACHES

Steps:

• mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
• heat a non stick grill pan coated with cooking spray over med hi heat.
• remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
• spoon sauce over chicken and peaches.

APRICOT-GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
• Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.

CARIBBEAN CANADIAN GLAZED CHICKEN

Steps:

• To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
• Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
• Preheat oven to 375 degrees F (190 degrees C).
• Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
• Preheat oven to broil.
• Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

QUENTIN'S PEACH-BOURBON WINGS

Steps:

• Preheat oven to 450°. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened., In a small bowl, mix cornstarch and water until smooth; stir into preserve mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/2 cup sauce for serving., Using a sharp knife, cut through the two wing joints; discard wing tips. Place remaining wing pieces in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until juices run clear, turning every 10 minutes and brushing with remaining sauce. Increase oven setting to broil., Broil 4-6 in. from heat 2-3 minutes on each side or until golden brown. Serve with reserved sauce.

APRICOT-BOURBON GLAZED HAM

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Wrap ham in a large piece of parchment-lined foil and place, cut side down, on a foil-lined rimmed baking sheet; bake 1 hour. Meanwhile, in a medium saucepan, bring jam and bourbon to a rapid simmer over medium-high. Cook until reduced by half, about 40 minutes. Stir in lemon juice and pepper and cook 2 minutes. Reserve 1 cup glaze for serving.
• Remove ham from oven and increase temperature to 425 degrees. Unwrap ham, carefully flattening parchment-lined foil against baking sheet. With a sharp knife, score fat with long cuts, 1/2 inch apart. Bake 15 minutes.
• Remove ham from oven and brush all over with some glaze. Bake until ham is deep golden brown and an instant-read thermometer inserted in thickest part registers 145 degrees, 45 to 60 minutes, brushing ham with glaze every 15 minutes (wrap tip of bone in foil if it begins to overbrown). Transfer ham to a carving board, tent with foil, and let rest 30 minutes before carving. Serve warm or at room temperature with reserved glaze.