Description
This recipe is great for grilled chicken, shrimp or pork. A simple mixture of green or red Hatch chile, apricot jam, garlic, lime juice and seasonings. Mix it once, separate, and use as both a marinade and a glaze while on the grill.
Ingredients
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1/2 cup roasted, chopped red or green Hatch chile
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1/2 cup apricot jam (or honey)
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6 cloves garlic, peeled
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1/2 cup lime juice
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1 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon vegetable oil
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1- 1 1/2 pounds chicken, shrimp, or pork chops
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Optional freshly chopped cilantro and lime wedges
Instructions
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Place chile, jam, garlic, lime juice, salt, pepper, and vegetable oil in a blender and blend until mostly smooth. (A little chunky is ok.)
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Pour approximately ¾ of the marinade into a zipper lock bag or container and reserve the rest for glaze. Place chicken, shrimp or pork into marinade and stir to coat. Refrigerate for 1 to 5 hours.
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Preheat your grill to medium high heat and brush it clean. While the grill is preheating, pour the remaining portion of marinade that was set aside into a small saucepan and bring to a boil for approximately 2-5 minute or until thickened.
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Remove the meat from the refrigerated marinade and place directly on the grill. Cook as desired and remove. Brush meat with thickened glaze and serve.
- Prep Time: 10 minutes
- marinade: 1 hr.
- Cook Time: 10
- Category: lunch or Dinner
- Method: Grill
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1/6th the recipe
- Calories: 74
- Sugar: 9.4
- Sodium: 302
- Fat: 1.8
- Saturated Fat: 0.3
- Carbohydrates: 15.6
- Fiber: 0.3
- Protein: 0.5
- Cholesterol: 0
