Grilling chicken is an easy way to transform this humble food. You'll get the best results if you let the chicken stand out at room temperature before grilling.
3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 4 ingredients in a small bowl, stirring well.
Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
Asian-Glazed Grilled Chicken Variation:
Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).
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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.
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!!
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.
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.
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.
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.
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.