Apricot-Balsamic Glazed and Grilled Chicken

Recipe by Debber
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 26mins
YIELD: 4 cutlets
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup apple juice or 1/2 cup cider
  • 14
    cup apricot preserves or 1/4 cup peach preserves
  • 14
    cup balsamic vinegar
  • olive oil, for drizzling
  • salt & pepper
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DIRECTIONS

  • Preheat grill to medium-high, brush off the grates to remove crusty, gritty stuff.
  • 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).
  • 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).
  • Remove chicken from grill to a serving platter, drizzle jam-vinegar mixture over the meat and serve!
  • We had this with potato wedges baked in foil on the grill.
  • PLANNED OVERS --
  • 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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