Grilled Apricot Chicken

Summertime means grilling...I'm always on the lookout for great grilling recipes. Yesterday I tweaked an apricot chicken recipe I'd found online and really liked the outcome. I know using thighs isn't the healthiest option, but it's what we had in the freezer and you could just as easily do this with breasts, or any other parts of the chicken! The indirect grilling process keeps it nice and moist, if you haven't tried it before, do it, it takes more time, but is totally worth it.


Apricot Chicken

• 4 Tbsp. lower sugar Apricot preserves

• 3 Tbsp. red wine vinegar

• 2 Tbsp. olive oil

• 1 garlic cloved, minced

8 boneless chicken thighs

1/2 tsp. salt

1/4 tsp. pepper
cooking spray


1. Combine first 4 ingredients in a small bowl, stirring well.
2. Prepare grill for indirect grilling (heat one side to medium-high and leave one side with no heat.)
3. Let chicken stand at room temperature for 30 min. 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.
4. 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.