Grilled Apricot Chicken

Juicy grilled chicken breasts coated in a sweet and savory apricot glaze, finished with fresh thyme, make a stunning and flavorful entrée perfect for summer dinners.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

2 tablespoons olive oil

1 tablespoon packed brown sugar

2 teaspoons kosher salt

2 teaspoons garlic powder

2 teaspoons dry mustard

1 teaspoon paprika

1 teaspoon black pepper

3 (1½-pound each) bone-in chicken breasts

½ cup apricot preserves

¼ cup 33%-less-sodium chicken broth

2 tablespoons butter

1 sprig fresh thyme

1 clove garlic, minced

Additional thyme, for garnish

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Directions

Prepare a gas grill or charcoal with a lightly greased grill rack for direct cooking; set up one side for medium heat and one side on low.
In a small bowl, combine oil, brown sugar, salt, garlic powder, mustard, paprika and pepper. Rub paste over chicken pieces. Let chicken stand for 15 minutes.
In a small saucepan, stir together apricot preserves, broth, butter, thyme and minced garlic. Cook and stir over medium heat for 5 minutes or until mixture is a glazelike consistency. Set aside and keep warm.
Grill chicken, skin sides down, over medium heat for 8 minutes or until skin begins to crisp and grill marks form. Turn chicken, and grill over low heat for 25 minutes or until internal temperature reaches 160°F. Brush chicken with glaze several times during the last 10 minutes of cooking. Transfer chicken to a platter; tent with foil and let stand for 10 minutes (temperature will rise to 165°F).
Using a sharp knife, cut breasts in half and serve with additional thyme, if desired.