Chipotle Apricot Grilled Chicken over Cauliflower Fried Rice

Another grilling recipe for you to try out this summer! This recipe has very few ingredients and prep to it, but I will point out that you should check the ingredient label before purchasing the apricot spread and chiptole peppers in adobo sauce. I like to stick to ingredients that are raw, unprocessed, and do not contain added sugars or preservatives. For that reason, I skipped out on the chiptole peppers in adobo sauce and used this Frontier Chipotle Smoked Red Jalapeno spice instead. I linked a recipe below to follow if you want to make your own chiptole peppers in adobo sauce, but this recipe only calls for a Tablespoon, so I'd suggest just swapping for some type of Chipotle powder instead too. I found a quality apricot spread that I linked below, but there are other spreads out there too that don't have added sugars in them as well. About the recipe though, the chicken didn't turn out spicy at all (probably since I only used a Tablespoon of spice), but it was still absolutely delicious! Make sure to set 1/4 cup of the marinade mixture aside because I think that really completed the meal. I also really enjoyed this chicken paired with the Cauliflower Fried Rice recipe. I used a couple bags of frozen Green Giant Riced Cauliflower and left out the eggs, which made for a quick prep while the chicken was grilling. I will definitely be making this meal again soon! 

Chipotle Apricot Grilled Chicken 
Ingredients:

• 3 lbs. bone-in chicken thighs (I used chicken breasts instead)
• 11 oz. apricot preserves (I used bionaturæ organic Apricot Fruit Spread found at Whole Foods)
• 1 tablespoon diced chiptole peppers in adobo sauce (I used a Chipotle powder instead)
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon salt
• 1/4 cup water

Directions:

1. To a large bowl, add apricot preserves, chipotle peppers, smoked paprika, salt and water. Whisk together until combined and smooth. Remove 1/4 cup of the mixture and set aside for later.
2. Add bone-in chicken thighs to the bowl with the sauce. Toss chicken to coat with the chipotle apricot marinade. Cover.
3. Marinade for 20-30 minutes.
4. Preheat grill to medium high heat, about 375-400 degrees F.
5. Place chicken on grill, skin side down first. Grill for 4 minutes, and then turn the chicken (still skin side down) 45 degrees and cook an additional 4 minutes. This will give you the next grill marks.
6. Flip the chicken and repeat this process. (4 minutes turn 45 degrees and grill an additional 4 minutes)
7. Then move the chicken out of direct heat and grill until the chickens internal temperature is 165 degrees F. (the chicken might already be done or it could take an additional 5-10 minutes)
8. Remove from grill and brush with remaining chipotle apricot glaze.

Original recipe found here

Paleo Cauliflower Fried Rice 
Ingredients:

• 1 large onion, diced
• 1 1/2 cup carrots, diced
• 2 tablespoons coconut oil
• 1 teaspoon salt
• 1 1/2 teaspoons ground ginger (adjust to taste)
• 1 teaspoon garlic powder
• 1 large cauliflower, grated (I used two 12 oz bags of frozen cauliflower rice)
• 1/2 cup coconut aminos
• 2 eggs, scrambled
• 1/2 cup diced green onions

Directions:

1. In a large pan, cook the onion and carrots in the coconut oil until soft. About 7-9 minutes.
2. Season with salt, ginger, and garlic.
3. Once the carrots are tender, add the cauliflower and coconut aminos.
4. Stir to evenly coat the cauliflower and cook for about 5 minutes.
5. Push the mixture to one side of the pan and add the scrambled eggs. Stir until cooked, then mix in.
6. Add the green onion, take off the heat, and serve.

Original recipe found here