Apricot-Balsamic Glazed and Grilled Chicken

READY IN: 26mins
Recipe by Debber

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.

Top Review by Krista Roes

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

Ingredients Nutrition

  • 12 cup apple juice or 12 cup cider
  • 14 cup apricot preserves or 14 cup peach preserves
  • 14 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!

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