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Lemon & Honey Chicken with Apricot Compote, Asparagus & Grilled Bruschetta

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Lemon & Honey Chicken with Apricot Compote, Asparagus & Grilled Bruschetta

Lemon and Honey Chicken with Apricot Compote, Asparagus and Grilled Bruschetta

Developed for the square Skillet Grill
Serves 4

Ingredients:

  • 2 tablespoons lemon pepper
  • 1 whole chicken, cut in 8 pieces
  • 2 cups honey
  • salt and pepper to taste
  • 1 each red, green and yellow pepper
  • 1 small onion, diced
  • 1/2 cup Turkish apricots
  • 10 chives
  • 1 bunch asparagus
  • 4 baguette slices
  • 1 cup canola oil

Directions:

For the Chicken:

Rub the chicken generously with the lemon pepper, 1 cup of honey, and salt and pepper to taste. Place onto the pre-heated skillet grill skin-side down. Cook for 10 - 12 minutes on a medium-high heat. Turn over and repeat. Set aside.

For the Asparagus:

Place asparagus on the preheated grill with 2 tablespoons canola oil and salt and pepper to taste. Cook 8 minutes, turning asparagus constantly. Set aside.

For the Apricot Compote:

On the preheated grill place the whole red, yellow and green peppers with two tablespoons of canola oil and salt and pepper to taste. Cook for 6 minutes, turning constantly, or until charred. Set aside and cool. Once cool, chop the peppers, apricots and chives into a small dice. Combine the small-diced red onion, honey and the pepper mixture in a bowl and set aside.

For the Bruschetta:

Generously coat the 4 baguette slices with salt, pepper and canola oil. Grill on medium-high heat.

Assembly:

Place the chicken on a plate with the apricot compote generously spooned on. Add the asparagus alongside. To finish, place the grilled baguette on the chicken. Serve and enjoy!
Created For
Grill Pan
Main Ingredient
Poultry
Cooking Time
Under 1 hr.
Serving Size
4 - 6