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


  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.
  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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