Introduction

Grilled Apricot Chicken offers a perfect balance of sweet and savory flavors with a hint of spice. This easy-to-make dish features tender, juicy chicken breasts glazed with a flavorful apricot sauce that’s sure to impress. It’s an ideal meal for summer barbecues or a weeknight dinner with a twist.

A white plate holds two pieces of golden brown cooked chicken breast as the base layer, with a shiny, thick sauce drizzled over each piece. On top, there is a layer of bright orange and yellow cooked fruit pieces, including small chunks and halves of apricots and cherries, giving a glossy and juicy look. The plate rests on a white marbled surface, and a fork is partially visible in the background. The focus is close-up, showing the texture of the chicken and the glossy fruit topping clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless, skinless chicken breasts

3/4 cup apricot preserves

1/2 cup dried apricots

4 tablespoons chicken broth

2 tablespoons spicy brown mustard

2 tablespoons soy sauce

Zest of 1/4 lemon

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/4 teaspoon garlic powder

2/3 cup chicken broth (for sauce)

Instructions

Step 1: Cut each chicken breast in half horizontally to create thinner pieces. Cover and refrigerate until ready to cook.

Step 2: In a medium bowl, combine apricot preserves, dried apricots, and 4 tablespoons chicken broth. Stir in spicy brown mustard, soy sauce, lemon zest, crushed red pepper flakes, salt, black pepper, and garlic powder. Let the mixture sit at room temperature while heating the grill.

Step 3: Preheat grill to medium-high heat, about 375°F (190°C). Place chicken on the grill diagonally at a 45-degree angle to create grill marks. Cook for 5 minutes.

Step 4: Rotate the chicken 90 degrees and cook for another 2 to 3 minutes to complete the grill marks.

Step 5: Flip the chicken over and repeat the grilling and rotating process on the other side.

Step 6: Near the end of cooking, baste the chicken generously with the apricot sauce. Flip and baste the other side, then cook for 1 to 2 more minutes. Repeat until the internal temperature reaches 165°F (75°C).

Step 7: Remove the chicken from the grill and cover loosely with foil. Let it rest for 10 minutes before serving.

Step 8: In a small saucepan, heat the remaining apricot sauce with 2/3 cup chicken broth. Stir and simmer until the sauce thickens.

Step 9: Serve the grilled chicken with the warm apricot sauce poured over the top. Enjoy your meal!

Tips & Variations

For extra flavor, marinate the chicken in the apricot sauce for 1 to 2 hours before grilling.

Substitute chicken breasts with thighs for juicier meat.

Add fresh herbs like thyme or rosemary to the sauce for an aromatic twist.

If you prefer less spice, reduce or omit the crushed red pepper flakes.

Use a grill pan indoors if grilling outdoors is not an option.

FAQs

Can I use fresh apricots instead of dried apricots?

Yes, fresh apricots can be used but may require slightly longer cooking time to soften. Chop them finely and add them to the sauce mixture as directed.

What is the best way to check if the chicken is cooked?

The most accurate way is to use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F (75°C).