My track record with the chicken dishes hasn't been great lately. Maybe that's why I was compelled to do the Alabama BBQ chicken. It's a repeat winner no matter how I fiddle around with it. Expectations weren't high for this recipe, but I was pleasantly surprised.
While I bought the Full Circle apricot preserves for this, it turned out I had two tablespoons of the Hero brand left and that was just enough when the original recipe was halved.
adapted from Cooking Club of America
1 1/2 tsp lime juice
1 tsp grated lime peel
1/4 tsp coarse salt
1/8 tsp cayenne pepper
4 bone-in chicken thighs, skin removed
1/2 c panko
1/2 tsp curry powder
2 lime wedges
Heat oven to 400°F. Line small rimmed baking sheet with foil; coat with cooking spray.
Stir preserves, garlic, lime juice and peel, salt and cayenne pepper in a shallow bowl until combined.
1 tsp grated lime peel
1/4 tsp coarse salt
1/8 tsp cayenne pepper
4 bone-in chicken thighs, skin removed
1/2 c panko
1/2 tsp curry powder
2 lime wedges
Heat oven to 400°F. Line small rimmed baking sheet with foil; coat with cooking spray.
Stir preserves, garlic, lime juice and peel, salt and cayenne pepper in a shallow bowl until combined.
Stir panko and curry powder in small shallow bowl.
Coat chicken with apricot mixture; roll in panko mixture, pressing to coat completely.
Place on baking sheet; lightly coat chicken with cooking spray.
Bake 30 to 35 minutes or until no longer pink in center.
Serve with lime wedges.
This turned out to be a lot better than I'd expected! I wasn't sure how well I'd like the apricot-lime flavors on the chicken, especially when curry was in play, but that particular sweet-sour-curry was a great combination. Even a fresh citrus wedge, normally left to languish after the meal is complete, was squeezed over the chicken and the second wedge saved for the leftover pair of thighs.
Panko is a really great breading as it remains nice and crunchy, though very light. I won't lie. If you're big into eating crispy skin, panko isn't a perfect replacement: it's very nice substitution. I sort of missed the skin for a brief moment though got over it quickly.
A couple things I was thinking as I ate: apricot preserves have proven to be a great flavoring for chicken and pork, thus I should use it more often; why don't I eat more curry?
Quick, great flavors, and inexpensive makes it a win. Pairing it with the asparagus and mushrooms turned out to be genius.
Cost:
- apricot preserves: $0.44
- garlic: $0.10
- lime: $0.22
- chicken thighs: $1.53
- panko: $0.15, SWAG
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