Description

This Grilled Apricot Chicken recipe features juicy boneless skinless chicken breasts marinated in a sweet and tangy apricot glaze, then perfectly grilled to achieve tender, flavorful results with beautiful grill marks. The combination of apricot preserves, soy sauce, Dijon mustard, and smoky paprika creates a delightful balance of flavors, making it an ideal dish for summer barbecues or a quick weeknight dinner. Garnished with fresh parsley, this gluten-free main course pairs wonderfully with rice, grilled vegetables, or a fresh green salad.

Ingredients

Scale

Chicken

4 boneless skinless chicken breasts

Marinade & Sauce

1/2 cup apricot preserves
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika

Garnish (optional)

1 tablespoon chopped fresh parsley

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Instructions

Prepare the marinade: In a medium bowl, whisk together apricot preserves, olive oil, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, salt, black pepper, and smoked paprika until smooth and well combined.
Marinate the chicken: Reserve 1/4 cup of the prepared sauce for brushing during grilling. Place the chicken breasts in a shallow dish or resealable bag, pour the remaining marinade over them, and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours to allow flavors to penetrate.
Preheat the grill: Heat the grill to medium heat and lightly oil the grates to prevent sticking.
Grill the chicken: Remove the chicken from the marinade and place on the heated grill. Cook for 6 to 7 minutes per side, brushing occasionally with the reserved apricot sauce. Grill until the chicken is fully cooked and achieves light grill marks; internal temperature should reach 165°F (74°C).
Rest and garnish: Remove the chicken from the grill and let it rest for a few minutes to retain juices. Garnish with chopped fresh parsley if desired before serving.

Notes

If you do not have access to a grill, cook the chicken on a grill pan or bake it in an oven preheated to 400°F for 20 to 25 minutes until fully cooked.
This dish pairs excellently with rice, grilled vegetables, or a fresh green salad for a balanced meal.
Marinating longer (up to 4 hours) will enhance the flavors more deeply.
Ensure the chicken reaches the safe internal temperature of 165°F to avoid any risk from undercooked poultry.