Ingredients
- 1/4 cup Apricot Jam: The heart of our glaze, apricot jam provides a beautiful sweetness and fruity depth. Opt for a good quality jam with a pronounced apricot flavor for the best results. Look for varieties that are not overly sugary, allowing the natural fruitiness to shine. You can use either smooth or slightly chunky jam depending on your preference. Chunky jam might add a bit more texture to the glaze, while smooth jam will create a more uniform coating. Consider exploring different types of apricot jam, such as those made with brown sugar for a richer caramel note, or those with added spices like ginger or cinnamon for a more complex flavor profile.
- 1/2 Tbsp. Fresh Lime Juice: The zesty lime juice is crucial for balancing the sweetness of the apricot jam. Freshly squeezed lime juice is always recommended for its brighter and more vibrant flavor compared to bottled juice. The acidity of the lime cuts through the sweetness, creating a tangy counterpoint that elevates the glaze. If you don’t have fresh limes, bottled lime juice can be used in a pinch, but try to opt for a high-quality brand without added preservatives. Consider adding a bit of lime zest along with the juice for an extra burst of citrus aroma and flavor.
- 1 tsp. Hot Sauce: A touch of heat adds another layer of complexity to the glaze, preventing it from being overly sweet and making it truly irresistible. The hot sauce doesn’t make the dish overwhelmingly spicy; instead, it provides a subtle warmth that enhances the other flavors. You can adjust the amount of hot sauce to your preference. For a milder flavor, start with 1/2 teaspoon and taste as you go. For a bolder kick, you can increase it to 1.5 or even 2 teaspoons. Experiment with different types of hot sauce to find your favorite. A vinegar-based hot sauce like Tabasco or Frank’s RedHot works well, but you could also try a fruity habanero sauce for a different flavor dimension.
- 1/8 tsp. Red Pepper Flakes: Similar to the hot sauce, red pepper flakes contribute a gentle heat and a subtle visual appeal to the glaze. They offer a different kind of heat compared to hot sauce – a more direct, slightly biting spice. If you are sensitive to spice, you can reduce or omit the red pepper flakes altogether. For those who enjoy a bit more heat, consider adding a pinch of cayenne pepper powder in addition to or instead of the red pepper flakes. Freshly crushed red pepper flakes will offer a brighter flavor than older ones.
- 4 small Chicken Legs, split (4 thighs and 4 drumsticks): Chicken legs, split into thighs and drumsticks, are an excellent choice for grilling because they are flavorful, relatively inexpensive, and stay moist during cooking. The combination of thighs and drumsticks provides a nice variety of textures. You can also use bone-in, skin-on chicken breasts if you prefer, but be mindful that they may cook slightly faster and could become drier if overcooked. For a leaner option, skinless, boneless chicken thighs can be used, but they might require slightly less cooking time and may not be as juicy as bone-in pieces. Ensure the chicken pieces are roughly the same size for even cooking.
- Kosher Salt and Black Pepper: Essential seasonings to enhance the natural flavors of the chicken and corn. Kosher salt is preferred by many chefs for its clean taste and ease of use. Freshly ground black pepper is always recommended for its more aromatic and robust flavor compared to pre-ground pepper. Season the chicken generously with salt and pepper to ensure each bite is flavorful.
- 4 ears Corn, shucked: Fresh summer corn on the cob is the perfect accompaniment to the apricot-glazed chicken. Look for corn with bright green husks that are tightly wrapped around plump kernels. When you peel back a bit of the husk, the kernels should be milky and tender. Fresh corn is sweetest when cooked soon after picking. If you can’t find fresh corn on the cob, frozen corn kernels can be used as a substitute, but the flavor and texture will be slightly different. Consider grilling the corn alongside the chicken for a smoky flavor, or roasting it in the oven for a sweeter, caramelized taste.
- Lime wedges, for serving: Lime wedges are not just a garnish; they provide a final burst of freshness and acidity that ties all the flavors together. Squeezing lime juice over the chicken and corn just before serving brightens up the dish and adds a refreshing element. Serve generous wedges of lime so everyone can add as much as they like. Consider also using lime halves that have been grilled briefly for a smoky, caramelized lime juice.
Instructions
Step 1: Prepare the Apricot-Lime Glaze
Begin by creating the star of the show – the apricot-lime glaze. In a small bowl, combine 1/4 cup of apricot jam, 1/2 tablespoon of fresh lime juice, 1 teaspoon of hot sauce, and 1/8 teaspoon of red pepper flakes. Whisk these ingredients together thoroughly until they are well combined and the jam is smoothly incorporated. The mixture should have a slightly thick, glossy consistency. Taste the glaze and adjust the seasonings to your liking. If you prefer a sweeter glaze, you can add a touch more apricot jam. For a tangier glaze, add a squeeze more lime juice. If you want more heat, add a pinch more red pepper flakes or a few extra drops of hot sauce. Set the glaze aside while you prepare the chicken and corn. Having the glaze ready in advance streamlines the grilling process.
Step 2: Season and Grill the Chicken
Prepare the chicken legs by splitting them into thighs and drumsticks if they are not already split. Pat the chicken pieces dry with paper towels. This helps the seasoning adhere better and promotes better browning on the grill. Season the chicken generously with kosher salt and black pepper. Don’t be shy with the seasoning; it’s crucial for flavorful chicken. Ensure that all sides of the chicken pieces are evenly seasoned. Preheat your grill to medium heat. Medium heat is ideal for cooking chicken legs through without burning the outside. If you are using a charcoal grill, ensure the coals are glowing with a light ash coating. If using a gas grill, set it to medium heat and allow it to preheat for at least 10-15 minutes.
Place the seasoned chicken pieces on the preheated grill. Grill, covered, for 20 minutes, turning occasionally to ensure even cooking and prevent burning. Grilling covered helps to trap the heat and cook the chicken more evenly. Turning occasionally ensures that all sides of the chicken are exposed to the heat and cook through. After 20 minutes, uncover the grill. At this point, the chicken should be partially cooked but not yet fully done.
Step 3: Baste and Finish Grilling
Now comes the basting magic! Using a silicone pastry brush or a spoon, generously baste the chicken pieces with the prepared apricot-lime glaze. Ensure that all sides of the chicken are coated with the glaze. Continue grilling, uncovered, for another 5 to 7 minutes, basting with the glaze every 2-3 minutes. Basting frequently during the final stage of grilling helps to build up a beautiful, sticky glaze and adds layers of flavor. The sugars in the jam will caramelize on the grill, creating a delicious, slightly charred exterior. Keep a close eye on the chicken during this stage to prevent the glaze from burning, as the sugars in the jam can burn easily over high heat. The chicken is cooked through when its internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the thigh, avoiding the bone.
Step 4: Cook the Corn
While the chicken is grilling, prepare the corn. Bring a large pot of water to a rolling boil. Ensure you have enough water to fully submerge the corn pieces. Cut each ear of shucked corn into 3 or 4 pieces. Cutting the corn into smaller pieces makes it easier to cook quickly and serve. Add 2 teaspoons of salt to the boiling water. Salting the water seasons the corn from the inside out and enhances its natural sweetness. Once the water is boiling rapidly, carefully add the corn pieces to the pot. Simmer the corn until it is just tender, about 3 to 4 minutes. Overcooking corn can make it tough and mushy. You want it to be tender-crisp. The corn is ready when the kernels are bright yellow and easily pierced with a fork.
Step 5: Drain and Serve
Once the corn is cooked, quickly drain it in a colander. Transfer the drained corn pieces to a serving platter. Arrange the grilled apricot-glazed chicken alongside the corn on the platter. Serve immediately while the chicken and corn are hot. Garnish the platter with fresh lime wedges. Encourage everyone to squeeze lime juice over their chicken and corn for an extra burst of flavor. Enjoy this delicious and easy summer meal!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550