Take-out Tuesday, Apricot Glazed Chicken or Scallops

the Painted Apron

4 years ago

HHjr has been busy trying new ideas and recipes in our kitchen

Recently we enjoyed Apricot Glazed Chicken Thighs

We had a Seafood feast over the weekend

and decided this glaze would be perfect for scallops too

HHjr outdid himself with this spread

Coconut Shrimp with Orange Marmalade dipping sauce

Oysters 2 ways, raw on the half shell and grilled with Parmesan Topping

Colby’s Rosemary Potatoes

and Apricot Glazed Scallops

We celebrated the beginning of Summer,

with beautiful weather, and being together as a family

This glaze only takes minutes to make

AND

You can change it up using orange marmalade,

blueberry or strawberry preserves instead

We had it on chicken thighs,

but it would be equally delicious on chicken breasts, nuggets, legs or wings

Note: Cooking times vary according to oven or grill types, please refer to your own methods for cooking times and use a meat thermometer to safely determine when your chicken is done

Apricot Glazed Chicken or Scallops

This glaze takes only minutes to make, and wonderful on chicken, shrimp or scallops

Course Appetizer

Cuisine American, Asian

Keyword apricot, apricot chicken, hoisin sauce, scallops, seafood glaze

Prep Time 3

Servings 8

Ingredients

2 lbs scallops or 8 chicken thighs
1/2 cup apricot preserves
1/4 cup hoisin sauce {or substitute soy sauce}
1 Tablespoon lemon juice
salt and pepper
toasted sesame seeds optional

Instructions

Heat ingredients in a small sauce pan over medium heat, bringing to a simmer and stirring until combined and smooth, about 3 minutes.
Cover chicken or scallops with glaze and grill, bake, or saute* until done, basting with sauce during cooking. Season to taste with salt and pepper.
Chicken thighs will take approximately 30-35 minutes at 350-400 degrees depending on size of thighs and cooking method. Use a meat thermometer to test for doneness, internal temperature should be 165 degrees Fahrenheit {75 degrees Celcius}
*Saute scallops in a greased {equal parts olive oil and butter or coconut oil} skillet or on a griddle over medium high heat. Cook for 2 to 3 minutes until bottom is golden and beginning to char. Turn scallops over, baste with more sauce and cook 1-2 minutes longer, 3-5 minutes total cooking time. Garnish with sesame seeds. Serve immediately.

Notes

You can change it up using orange marmalade, blueberry or strawberry preserves instead

Cooking times vary according to oven or grill types, please refer to your own methods for cooking times and use a meat thermometer to safely determine when your chicken is done