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.
Apricot-Glazed Grilled Chicken
Mleigh Posted: 07/20/09
AndieC Posted: 06/02/09
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 :)
vicanddi Posted: 05/21/09
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.
FLCat123 Posted: 05/24/09
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.
8stringfan Posted: 10/24/10
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.
RoxieE Posted: 06/08/09
We made this recipe this weekend and can't wait to make it for family vacationing with us in July.
CCakes Posted: 06/27/09
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.
bebe209 Posted: 07/12/09
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.
smiles0400 Posted: 07/02/10
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.
lilmommas27 Posted: 06/30/11
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!!
nicolesteger Posted: 07/22/11
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.
karendb Posted: 08/02/12
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.