I renamed the name of this recipe because the finished product reminded me of Polynesian food.
If you’re in the mood for something different and delicious, you’ve gotta try this chicken!
I saw this on Menu Musings of a Modern American Mom‘s blog. This chicken is nothing short of deliciousness. Ooey, gooey, glaze, and super tender chicken with plump, juicy mandarin oranges. This is probably the best chicken I’ve had. And extremely easy!
- 2-3 whole boneless, skinless chicken breasts
- 5-6 Tbsp apricot preserves
- 2-3 Tbsp balsamic vinegar
- 2-3 Tbsp soy sauce
- 4 tsp Dijon mustard
- 1- 1 1/2 tsp grated, peeled, fresh ginger
- 3 Tbsp brown sugar
- salt and pepper
- 3/4 cup chicken broth
- 1 small can mandarin oranges, drained
- Preheat oven to 450 degrees F.
- Rinse chicken and pat dry. Place chicken pieces in pan or baking dish.
- In small bowl, stir preserves, vinegar, soy sauce, ginger, brown sugar and Dijon until blended.
- Pour broth around chicken in the pan, but make sure not to completely cover the chicken. Brush one–third of glaze over chicken pieces. Sprinkle with salt and freshly ground black pepper. Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165 degrees F.
- Remove chicken pieces to a plate, cover, and let stand at least 5 minutes so juices can redistribute.
- While chicken is resting, stir pan drippings over stove to thicken and reduce. Add a little cornstarch to cold water, and add to drippings to thicken.
- When sauce is thickened, add oranges. Pour over chicken and serve.
Make sure to use a very good quality baking dish. Chicken seems to cook so much better in a good ceramic, clay dish, whether you are roasting a chicken, or making this recipe. It always comes out juicy and tender.