Apricot-Balsamic Glazed and Grilled Chicken

Debber's Note:

From Rachael Ray's Sept. '08 "Everyday" magazine, so you know it's savory and simple--all at once. Her recipe called for apricot preserves, but I'm using up MIL's Peach Jam, and we loved it just fine. Also, I used only 2 chicken breast halves (paillard-cut) for four of us and we had leftovers (our chickens are very large!), so adjust the recipe up or down accordingly.

• Total Time: 26 mins
• Prep Time: 6 mins
• Cook Time: 20 mins

Ingredients:

Yield: 4 cutlets

• ½ cup apple juice or ½ cup cider
• ¼ cup apricot preserves or ¼ cup peach preserves
• ¼ cup balsamic vinegar
• olive oil , for drizzling
• 4 chicken breast halves
• salt & pepper

Directions:

1. Preheat grill to medium-high, brush off the grates to remove crusty, gritty stuff.
2. While that's heating up, bring preserves and vinegar to a boil in a medium saucepan; lower the heat and simmer until thick and syrupy (7-8 minutes or longer).
3. While THAT's cooking, drizzle oil over the chicken (on a plate or in a bowl); season with S & P; grill until cooked through (about 6 minutes per side).
4. Remove chicken from grill to a serving platter, drizzle jam-vinegar mixture over the meat and serve!
5. We had this with potato wedges baked in foil on the grill.
6. PLANNED OVERS --
7. Use any leftovers to make sandwiches for lunch the next day, or cut into bite-size pieces and add to a "grilled chicken" salad. Delicimosio!

Reviews

[Krista Roes]

Very nice. I actually didn't use the apple cider, and it still came out lovely.

[Botta-Bing!]

By far, this is most delicious Apricot Glazed Chicken i have ever had! def a keeper!!

[Michelle S.]

This really packs a flavor punch! No where in the directions does it mention the apple juice, so I added it with the vinegar and preserves. My husband commanded me to make this again and I surely will. I used garlic salt for the salt and for the pepper, it was both blavk and cayenne peppers. EXCELLENT!