I've had a few Pinterest busts lately. Nothing really terrible, but a few things that I just wouldn't make again.
Until last night.
This chicken. So good.
Here's the stuff for the marinade - you probably have most (if not all) of these things in the pantry/fridge.
I had to buy the apricot preserves, and that was it.
Whisk it together. I could've slurped the marinade through a straw. It was amazing!
I do love fresh ginger. There's nothing like it.
This is so easy. Just mix the marinade, marinate the chicken as long as you can, and then bake it all together.
I reserved a little marinade to pour on the chicken before serving.
And I served it with chewy brown rice and garden-fresh asparagus.
So so good. I can't wait to make it again.
Oh, and my kids scarfed this down. Baby Bear included.
Adapted from Menu Musings
4 boneless skinless chicken breasts
1/4 cup apricot preserves
2 T brown sugar
1 T dijon mustard
2 T balsamic vinegar
2 T soy sauce
1 T grated fresh ginger
1 T minced garlic (about 4 cloves)
Hot cooked rice, for serving (I used brown rice)
Whisk together the marinade ingredients. Reserve about 1/4 cup of the marinade for use later. Marinate the chicken for at least 2 hours, overnight if you can. Bake the chicken, in the marinade, for about 30-40 minutes until cooked through. Spoon the reserved 1/4 cup marinade over the top of the chicken and let it sit for about 5 minutes before serving.
Serve chicken with hot cooked rice and lots of sauce. Broccoli or asparagus is good on the side!