Apricot-Glazed Grilled Chicken

I was most interested in trying out the technique because I always worry about overcooked, dry, burned grilled chicken. This technique worked perfectly. I just used two bone-in chicken breasts (because there are only 2 of us) and the chicken was perfectly done and moist after the specified amount of time on the grill. I wasn't crazy about the apricot glaze (it was fine, just a little boring)but I will try the Asian-inspired alternative the next time. I will also use this technique with barbeque sauce.

Delicious! I had trouble using indirect heat, so I grilled over coals as usual and it came out fine. I served this with Garlicky Roasted Potatoes and sauteed summer squash and zucchini. Will definitely make again :)

This recipe was easy to put together. The chicken was juicy and very flavorful. Leftovers are just as good. I will definitely be making this recipe again this summer.

Liked this recipe. Great flavor and chicken was moist. We removed skin. Easy to make. Served with salad and sweet potatoes. Will be making this again.

Easy grill recipe. I did the asian-glzaed version and liked it very much. I do think it's worth checking the temp at the ten minute mark of the last twenty minute cooking period. I followed the directions and ended up with good dark meat but dry white meat: both registered over 185 degrees when checked with a meat thermometer. Otherwise, this is a solid recipe for a basic and satisfying asian-glazed chicken recipe.

We made this recipe this weekend and can't wait to make it for family vacationing with us in July.

This was a big hit. I used Trader Joes organic less-sugar apricot preserves and added some dry mustard, a little oregano, a lot of fresh cracked pepper, and a pinch of cayanne for a little kick. I would recommend decreasing the amount of vinegar (or added more preserves like I did), because the vinegar can overwhelm the taste of the apricot. I served it with zucchini and onions steamed in foil on the hot part of the grill, and brown rice (a staple at our house). The husband raved.

The glaze was very easy to make and everything I already had on hand. I grilled the chicken on the foreman grill and the glaze was still came out excellent. We had it with a side of broccoli and rice and it went perfectly. Will certainly make this again.

I honestly wasn't sure if my husband would like this recipe because of the apricot and almost didn't make it for him. I am really glad that I did because he LOVED it! It was a very simple weeknight dinner. Perfect for summer.

This recipe is great! It tasted so good, and I got rave reviews from my husband and 3 kids. I made the apricot grilled chicken, not the asian one. I also used boneless, skinless chicken breasts, and they were wonderful! Will definitely be making this again!!

Yum! I didn't have any red wine vinegar. I used 1/2 tbs apple cider vinegar and cream sherry to taste. The vinegar can be overwhelming so I cut the amount. Added the garlic, sampled, and it tasted great. Then I added the olive oil, bad move. The olive oil made the mixture bland, so I started over. Definitely did not need to cook for 20 mins after the first 5 on each side; it cooks fast. Everyone really liked it, my husband said I should put it on our regular menu.

Good! I used all thighs (so cheap!) and garlic powder because that was a bit easier. They took a long time to grill but were delicious when they were done.