APRICOT CHILE GLAZED CHUKAR WITH GRILLED APRICOTS

By

July 2015 Chukar Screen Photo PNGThese little birds are grilled quickly and brushed with a spicy sticky glaze made fast with store bought preserves and canned green chiles.  Serve on a bed of salad greens for a light summertime meal.  Spatchcocking these little birds helps them cook evenly and lightening fast.  

Click on the image on the right to watch Dan and Bobbie Jo prepare this delicious recipe. 

July 2015 Dan and Bobbie Jo Chukar

 

 

 

APRICOT CHILE GLAZED CHUKAR WITH GRILLED APRICOTS
These little birds are grilled quickly and brushed with a spicy sticky glaze made fast with store bought preserves and canned green chiles.  Serve on a bed of salad greens for a light summertime meal. Spatchcocking these little birds helps them cook evenly and lightening fast.
Write a review
Save Recipe
Print
For the Chukar Marinade
  1. 4 Chukar
  2. 1/3 cup Grape Seed Oil (substitute canola, or vegetable oil)
  3. 3/4 cup White Wine (chardonnay)
  4. 2 tbs. Lemon Verbena (substitute lemon thyme)
  5. 4 sprigs Fresh Thyme (substitute 1 tbs. dried thyme)
  6. 4 Garlic Cloves, minced
  7. 1 tsp. Garlic Powder
  8. 1 tsp. Onion Powder
  9. 1 Bay Leaf
  10. 1/4 cup Lemon Juice
  11. 1 tbs. Kosher Salt
  12. 1 tsp. Black Pepper
For the Apricot Glaze
  1. 1 cup Apricot Preserves (substitute Peach or Apple)
  2. 3.5 ounces Fire Roasted Green Chiles (Ortega or La Victoria brand)
  3. 3 tbs. Brown Sugar
  4. 2 tbs. Onion Flakes
  5. 1 tsp. Garlic Powder
  6. 1 tsp. Ground Mustard Powder
  7. 1/2 tsp. Ground Cardamom
  8. 1/2 tsp. Cinnamon
  9. 1/2 tsp. Ginger
  10. 1/2 tsp. Kosher Salt
  11. 1/2 tsp. Black Pepper
For the Grilled Apricots
  1. 4 Apricots (substitute Peaches, or Apples)
  2. 1 tbs. Forest Berry Spice (*substitute 1/2 tsp. Ground Cinnamon and 1/2 tsp. Ground Allspice)
  3. 1 tbs. Brown Sugar (not needed if using peaches)
  4. Kosher Salt
  5. Black Pepper
Directions
For the Chukar Marinade
24 hours ahead
  1. Mix all the marinade ingredients in a large container and set aside.
  2. Place a chukar breast side down facing away from you on a cutting board.
  3. Cut along each side of the backbone with kitchen shears and remove the back bone and save for another use.
  4. Flatten the bird with your hands by slightly pressing down on it.
  5. Then cut along each side of the breast bone and remove it also.
  6. The wing tips can be removed if you like.
  7. Place all four chukar in the container with the marinade and refrigerate for 24 hours.
For the Apricot Glaze
  1. Mix all the ingredients and place in a lidded container.  It may be refrigerated overnight and gently heated in the microwave for 30 seconds.
To Finish
  1. Bring the chukar to room temperature 1 hour before grilling.
  2. Preheat the grill to 400 degrees.
  3. Split the apricots (or peaches, or apples) in half and remove the pits.
  4. Drizzle the apricots with a little oil and sprinkle with spices, brown sugar, salt and pepper and set aside.
  5. Remove the chukar and pat dry with paper towels.
  6. Re-season the chukar on both sides with a bit more kosher salt and black pepper.
  7. Place the chukar on the grill, skin side down for 2 minutes.
  8. Flip over and grill the other side for 2 minutes.
  9. Turn off the burner and brush the glaze over the chukar on both sides, and remove from the grill.
  10. Add the apricots, cut side down on the grill for 1 minute.
  11. Turn over and grill the other side for 1 minute (2 minutes for peaches or apples).
  12. Remove from the grill and serve with the chukar.
Notes
  1. *We served the chukar with on a bed of arugula, sliced red onion, feta cheese, candied pecans and raspberry vinaigrette, but you can serve it with any side dishes you like.
He Hunts She Cooks http://hehuntsshecooks.com/