Cooking Instructions
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Step 1
Cut each
Boneless, Skinless Chicken Breasts (6)
in half horizontally to create two thinner pieces. Cover and refrigerate until time to cook.
Step 2
In a medium bowl, combine the
Apricot Preserves (245 g)
,
Dried Apricots (65 g)
, and
Chicken Broth (60 mL)
. Stir in the
Spicy Brown Mustard (30 g)
,
Soy Sauce (30 mL)
, zest from
Lemon (1/4)
,
Crushed Red Pepper Flakes (as needed)
,
Salt (2 g)
,
Ground Black Pepper (1 g)
, and
McCormick® Garlic Powder (as needed)
. Let this rest at room temperature while the grill is heating.
Step 3
Heat grill to a medium high heat, around 375 degrees F (190 degrees C). To get nice grill marks, place chicken on the grill diagonally at a 45 degree angle. Let it cook for about 5 minutes.
Step 4
Rotate 90 degrees and cook for another 2-3 minutes.
Step 5
Flip the chicken and repeat the process on this side.
Step 6
Toward the end of cooking the second side, baste the chicken generously with the prepared apricot sauce. Flip, baste the other side, and cook for a minute or two. Repeat as needed until the chicken is cooked to an internal temperature of 165 degrees F (75 degrees C).
Step 7
Remove chicken from the grill and cover with foil. Let rest 10 minutes before serving.
Step 8
In a small sauce pan, heat the remaining apricot sauce with
Chicken Broth (160 mL)
. Stir and simmer until thickened.
Step 9
Serve sauce over the grilled chicken. Enjoy!
