Big Guy has been home for dinner all week. And it’s been amazing. Not only do I have someone to talk to, but we actually eat at the kitchen table. And Big Guy being home means the grill is fired up.
I’ve had a little jar of apricot preserves taunting me in the pantry. I’m not really sure why I bought the jar but it’s there. And I just hate letting things go to waste. So I did a little search on Cooking Light and found a recipe for Apricot-Glazed Chicken. I have a feeling that a variety of preserve flavors would work for this recipe, such as fig preserves or blueberry preserves. For the glaze, 3 tablespoons apricot preserves, 2 tablespoons red wine vinegar (I bet balsamic vinegar would be amazing with blueberry preserves), 1 tablespoon olive oil and 3 minced garlic cloves. While grilling the chicken (I used skinless, bone-in chicken thighs and drumstick), Big Guy brushed them with the glaze.
On the side, roasted dill carrots. I had a bag of baby carrots that I knew I couldn’t demolish on my own and roasting carrots isn’t something I regularly do. I love cooked carrots. These carrots are roasted with 1 tablespoon of olive oil and a sprinkle of salt for about 40 minutes at 425 degrees. A sauce is made from 1 tablespoon of butter, 1 tablespoon of cornstarch, 1 tablespoon of dried dill and pepper. The sauce is then poured over the cooked carrots. I adore dill. And these carrots were the star of the plate for me. Such a different side dish than what you’ll usually find on our plates.
Despite fall being on the horizon (and after fall comes winter), grilling is not coming to an end. And I thank Big Guy for that.