I love taking somewhat unrelated ingredients and pairing them up for a taste adventure, especially when it comes to sauces and glazes for meat or veggies on the grill. Red plum jam is one of my favorites to use – lots of sweetness with a mild plum flavor that works well with chicken, lean pork, or seafood when paired with a few complementary (and spicier!) ingredients. This recipe makes an adequate amount of glaze for 4 to 6 chicken breasts or thighs, with a bit to serve on the side; however, if you find yourself in need of more, the recipes doubles (and triples) easily. Store extras tightly covered in a glass jar for up to 1 month. Enjoy!
1/3 c. red plum jam
3 t. Williamson Bros. Hot Sauce, yes, it does make a difference!)
1 ½ t. good quality light olive oil
Juice of 1 sweet orange
2 T. cilantro, finely minced
2 cloves garlic, roasted and crushed to a paste consistency
½ t. red pepper flakes
¼ t. freshly ground black pepper
¼ t. coarse sea salt
In a glass microwave safe bowl, combine jam, hot sauce, and olive oil. Stir until jam begins to break down and mixture is somewhat smooth. Add orange juice and remaining ingredients, stirring to combine. Heat glaze on high power in the microwave for 2 minutes, stirring half-way through cooking time.
Spoon half of mixture over meat prior to grilling and marinate meat for at least 2 hours for a more intense flavor. Use remaining glaze to brush over meat in the last few minutes on the grill. Remember to use safe handling practices to avoid cross-contamination – discard marinade; do not use utensils that have come in contact with raw meat on cooked meat or in sauce; if you plan to reserve some sauce for the table, take it out first and cover until ready to use so that it never comes in contact with uncooked meat or contaminated utensils.
1/3 c. red plum jam
3 t. Williamson Bros. Hot Sauce, yes, it does make a difference!)
1 ½ t. good quality light olive oil
Juice of 1 sweet orange
2 T. cilantro, finely minced
2 cloves garlic, roasted and crushed to a paste consistency
½ t. red pepper flakes
¼ t. freshly ground black pepper
¼ t. coarse sea salt
In a glass microwave safe bowl, combine jam, hot sauce, and olive oil. Stir until jam begins to break down and mixture is somewhat smooth. Add orange juice and remaining ingredients, stirring to combine. Heat glaze on high power in the microwave for 2 minutes, stirring half-way through cooking time.
Spoon half of mixture over meat prior to grilling and marinate meat for at least 2 hours for a more intense flavor. Use remaining glaze to brush over meat in the last few minutes on the grill. Remember to use safe handling practices to avoid cross-contamination – discard marinade; do not use utensils that have come in contact with raw meat on cooked meat or in sauce; if you plan to reserve some sauce for the table, take it out first and cover until ready to use so that it never comes in contact with uncooked meat or contaminated utensils.
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