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🍽️ Marinated Grilled Chicken with Apricot Glaze

515 kcal · 30 min · 4 servings

Ingredients

• rosemary, fresh 5 g
• thyme, fresh 5 g
• garlic cloves 3 pcs.
• buttermilk 500 ml
• salt 2 tbsp
• pepper, black ground pinch
• roasting chicken 1 kg
• apricot jam 150 g
• mustard 1 tbsp
• balsamic vinegar, light 2 tbsp
• oil for greasing 1 tsp

Instructions

1. 1. Thoroughly wash the rosemary and thyme under running water.
2. 2. Dry the herbs with a kitchen towel.
3. 3. Strip the leaves from the stems.
4. 4. Roughly chop the herbs.
5. 5. Peel the garlic.
6. 6. Finely dice the garlic.
7. 7. Pour the buttermilk into a large bowl.
8. 8. Add the chopped herbs and garlic to the buttermilk.
9. 9. Add two tablespoons of salt.
10. 10. Season with black pepper to taste.
11. 11. Mix the marinade ingredients well together.
12. 12. Rinse the chicken inside and out under cold water.
13. 13. Place the chicken into the marinade.
14. 14. Turn the chicken so that it is completely covered.
15. 15. Cover the bowl with plastic wrap.
16. 16. Place the chicken in the refrigerator for at least three hours.
17. 17. Remove the chicken from the refrigerator about 30 minutes before grilling.
18. 18. Let the chicken reach room temperature.
19. 19. Warm the apricot jam in a pot over medium heat.
20. 20. Stir the mustard into the warm jam.
21. 21. Add the vinegar.
22. 22. Season the glaze with salt and pepper.
23. 23. Preheat the grill.
24. 24. Remove the chicken from the marinade.
25. 25. Pat the chicken dry lightly.
26. 26. Brush the grill grate with oil.
27. 27. Place the chicken on the grill.
28. 28. Close the grill lid.
29. 29. Grill the chicken for about one and a half hours.
30. 30. Turn the chicken regularly.
31. 31. Brush the chicken several times with the apricot glaze after about one hour.
32. 32. Remove the chicken from the grill.
33. 33. Let the chicken rest for about ten minutes.
34. 34. Carve the chicken.
35. 35. Serve the chicken.

Nutrition per serving

• kcal: 515
• Protein: 43 g · Fett/Fat: 26 g · Carbs: 21 g