Ingredients
1/2 cup Apricot Jam
1 Lemon [juice and zest]
8 Chicken Thighs [boneless]
1 tablespoon Olive Oil
1 pound Brussel Sprouts [stemmed]
1/4 cup Parsley [chopped]
Method
Sources
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Rotisserie attachment for Weber kettle — whole chicken, prime rib
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Dark robust maple — bold flavor for baking, glazes, marinades
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Dark robust maple — bold flavor for baking, glazes, marinades
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Preheat grill on medium-high. In a small mixing bowl stir together apricot marmalade and lemon juice and zest; set aside. Rinse chicken and pat dry thoroughly with paper towels. Place chicken on a rimmed sheet pan and drizzle with olive oil, then season with salt and pepper 2. Place chicken on grill and cook, covered, 10 minutes. Flip chicken and cover again; cook 5 minutes more. When chicken reaches 150° to 155° internal temperature, brush glaze on chicken. Continue to flip chicken until glaze is browned on both sides and internal temperature is 165°, 8 to 10 minutes. Transfer to a clean plate and cover loosely with foil to keep warm. 3. Meanwhile, preheat a large saute pan over medium-high heat. Add 2 tablespoons vegetable oil and place brussels sprouts in pan cut side down. Season with salt and pepper and sear until color is dark golden brown, 3 to 5 minutes. Toss and cook, 2 to 3 minutes more. 4. Serve chicken with brussels sprouts and garnish with parsley