5 pounds chicken on the bone (split breasts, legs, thighs)
2 Tbsp. Olive Oil
1 shallot, finely chopped
1 Tbsp. garlic, minced
1 18 oz. jar apricot preserves
½ cup Worcestershire Sauce
½ cup Soy Sauce
6 slices of bacon
2 pounds fresh green beans chopped into 1 inch pieces
Fill a large stock pot with water. Bring to a boil. Add chicken and boil over medium heat for 20 minutes. This will ensure the chicken is tender and done in the middle. While chicken is boiling, heat olive oil in a medium sauce pan. Add shallot and garlic and sauté for 5 minutes. Add apricot preserves, Worcestershire sauce and soy sauce to sauce pan. Reduce heat to medium and cook until bubbly, stirring frequently. Remove from heat.
Remove chicken from water and allow to drain for several minutes. Spoon several tablespoons of apricot glaze over top of chicken. Heat BBQ to medium high and place chicken on hot grill, glaze side down. Grill for 10 minutes. Spoon glaze over other side of chicken and turn each piece to heat other side. Cook for another 10 minutes. Remove chicken from grill and spoon glaze over top of each piece just before serving.
While chicken is on the BBQ, sauté bacon in a large frying pan until crispy. Remove from pan and drain bacon on a paper towel. Add green beans to bacon drippings in same pan and cook over medium high heat for 15 minutes or until soft. The edges will begin to brown adding delicious flavor to the beans. Crumble the bacon into bits and add to the beans. Stir gently until combined.
Serve apricot glazed chicken with green beans and bacon and fresh watermelon slices.