Grilled Cumin Chicken With Apricot Dipping Sauce
A successful family dinner, and an easy, healthful appetizer for a kids (or adult) party. Adapted from “The Farm Chicks in the Kitchen,” by Teri Edwards and Serena Thompson. Serves 4 or makes about 48 appetizer bites.
Ingredients
1 cup sour cream
2 tablespoons honey
2 teaspoons hot red pepper or Pickapeppa sauce
2 large cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
4 skinless, boneless chicken breast halves (about 24 ounces)
Apricot Dipping Sauce
1/2 cup apricot jam
1/4 cup plain yogurt
Salt and pepper to taste
Directions
Mix sour cream, honey, hot-pepper sauce, garlic, cumin and salt in a medium bowl. Set aside.
Cut chicken breasts into large bite- size pieces (you should have about 4 cups) if making an appetizer; for a main dish, leave breast halves whole. Place chicken in a large bowl or pan and cover with marinade, making sure chicken is thoroughly coated on all sides.
Cover and refrigerate for 1-2 hours.
Prepare apricot dipping sauce by combining the jam and yogurt in a small bowl. Mix in salt and pepper to taste. Cover and refrigerate if not serving shortly; allow to reach room temperature before serving.
Heat an outdoor grill or a grill pan to medium high. If using an outdoor grill, place a lightly greased mesh grill topper on the grill. Grill chicken until cooked through — about 4 minutes, turning once. (You may have to work in batches if you’re using a grill pan.) Remove from the grill.
For appetizers, insert a toothpick into each piece and arrange on a serving plate. Serve with the sauce.
Per serving (based on 4; not including salt or pepper in apricot sauce): 353 calories, 36 grams protein, 9 grams fat, 4 grams saturated fat, 32 grams carbohydrate, trace fiber, 107 milligrams cholesterol, 305 milligrams sodiumThe Baltimore Sun
