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If you know me, you know I’m a sucker for Asian cuisine. So obviously, I had to create a barbecue sauce using such flavors. Next time you make grilled chicken, use this as your marinade and I’ll bet you’ll be making it again.
1 12-ounce (340-gram) jar apricot jam, such as Tuscanini Apricot Fruit Spread
1/4 cup dark soy sauce
1/2 cup cold water
4 cubes Gefen Frozen Garlic
1 tablespoon Heaven & Earth Lemon Juice
1 teaspoon kosher salt
In a small pot, place all ingredients. Cook for five minutes over medium heat, stirring occasionally, until all the ingredients are combined.
Lower heat and cook for an additional five minutes. Remove from heat and allow to cool. Store in airtight container in the fridge for up to two weeks.
Text, Styling, and Photography by Menachem Goodman
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Absolutely delicious!! made this sauce for supper tonight with chicken pieces and it all went!