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Categories:Viewed: 57 - Published at: 8 years ago
Ingredients
- 2 limes, juice of (cut in half and squeeze)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon finely chopped garlic
- 12 teaspoon dried thyme
- 14 teaspoon salt
- 18 teaspoon black pepper
- 2 12 lbs skinless boneless chicken pieces
- 13 cup peach jam (or apricot)
- 2 teaspoons balsamic vinegar
Method
- To make marinade, mix the first seven ingredients (lime juice to black pepper, inclusive) in a small bowl.
- Place chicken in a non-metal baking dish just large enough to hold pieces in a single layer.
- Pour marinade over and turn chicken to coat.
- Cover with plastic wrap and chill several hours or overnight, if you have time.
- Just before cooking, make glaze by mixing peach (or apricot) jam with balsamic vinegar.
- Set aside.
- Cook chicken on hot barbecue until done and juices run clear.
- Remember breasts cook faster than thighs and drumsticks.
- Near end of grilling time, brush chicken pieces generously with glaze.
- Close BBQ lid for 30 seconds to warm glaze.
- Serve immediately.
