"The belly rules the mind."--Spanish Proverb

Spice-Rubbed Chicken with Pineapple Chipotle Glaze Recipe

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This recipe for Spice-Rubbed Chicken with Pineapple Chipotle Glaze, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Barr-Cole
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Glaze: 3 c. unsweetened pineapple juice; 1 c. white vinegar; 1/3 c. apricot preserves; 3 T. minced chipotle peppers in adobo sauce; 1/4 c. chopped fresh oregano; salt to taste

Spice Rub: 2 1/2 T. ground coriander; 1 T. paprika; 1 1/2 t. ground cumin; 1 t. brown sugar; 1/2 t. salt; 1/4 t. black pepper

4 - 6 pieces of chicken

Directions:
Directions:
Glaze: In small saucepan, combine pineapple juice and vinegar. Bring to boil. Reduce heat to medium and reduce mixture to 1/2 c. (45 - 60 min.) Remove from heat. Add apricot jam. Stir until dissolved. Add chipotles and oregano. Add salt to taste. (This can be done 2 - 3 days ahead.)

Spice Rub: Combine spices in small bowl. Rub spice mixture over chicken. Grill or saute in fry pan until cooked through.

Top with sauce. Serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 1 1/2 hrs. including time for sauce to reduce
Personal Notes:
Personal Notes:
This is equally good on salmon, halibut, swordfish.

 

 

 

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