Description
This Grilled Apricot Chicken recipe features juicy, tender chicken breasts glazed with a sweet and tangy apricot sauce, enhanced by a spicy kick from red pepper flakes and the savoriness of soy sauce and mustard. Perfect for summer cookouts or a flavorful weeknight dinner, this dish combines the smoky char of grilled chicken with a luscious homemade apricot glaze.
Ingredients
Scale
Chicken
- 6 Boneless, Skinless Chicken Breasts
Apricot Sauce
- 3/4 cup Apricot Preserves
- 1/2 cup Dried Apricots, chopped
- 4 tablespoons Chicken Broth (for sauce base)
- 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 finishing sauce)
Instructions
- Prepare Chicken: Cut each boneless, skinless chicken breast in half horizontally to create two thinner pieces. Cover and refrigerate until ready to cook to ensure even grilling and faster cooking.
- Make Apricot Sauce: In a medium bowl, combine apricot preserves, chopped 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 rest at room temperature while the grill heats up to allow flavors to meld.
- Heat Grill: Preheat your grill to medium-high heat, approximately 375°F (190°C), which is ideal for grilling chicken to achieve delicious grill marks and even cooking.
- Grill Chicken – Side One: Place the chicken pieces diagonally on the grill grates at a 45-degree angle to create visually appealing grill marks. Cook for about 5 minutes without moving the chicken to allow proper searing.
- Rotate for Grill Marks: Rotate each piece 90 degrees on the same side and cook for an additional 2-3 minutes to complete the crosshatch grill marks and ensure even cooking.
- Flip Chicken – Side Two: Turn the chicken pieces over and repeat the diagonal placement and cooking times to grill the second side evenly.
- Baste with Apricot Sauce: Toward the end of cooking the second side, generously brush the chicken with the prepared apricot sauce. Flip the chicken, baste the other side, and cook for another 1-2 minutes. Continue basting and flipping as needed until the chicken reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and flavorful.
- Rest Chicken: Remove the chicken from the grill and cover loosely with foil. Let it rest for 10 minutes; this helps the juices redistribute, keeping the chicken moist and tender.
- Finish Apricot Sauce: In a small saucepan, combine the remaining apricot sauce with 2/3 cup chicken broth. Heat over medium heat, stirring frequently, and simmer until the sauce thickens to a glaze consistency suitable for drizzling.
- Serve: Plate the grilled chicken and generously spoon the thickened apricot sauce over the top. Serve immediately and enjoy a balanced blend of smoky, sweet, and spicy flavors.
Notes
- For best flavor, use fresh apricot preserves and quality dried apricots.
- Ensure chicken is cooked to a safe internal temperature of 165°F (75°C) using a meat thermometer.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust crushed red pepper flakes to reduce or increase spiciness based on your preference.
- If you don’t have a grill, grilling the chicken on a grill pan or broiling in the oven are good alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Keywords: Grilled apricot chicken, apricot glaze chicken, summer grilled chicken, sweet and spicy chicken, easy grilled chicken recipe
