Apricot-Balsamic Glazed And Grilled Chicken

• 1/2 cup apple juice or 1/2 cup cider
• 1/4 cup apricot preserves or 1/4 cup peach preserves
• 1/4 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.
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!

apple juice, apricot preserves, balsamic vinegar, olive oil, chicken, salt

Taken from www.food.com/recipe/apricot-balsamic-glazed-and-grilled-chicken-321710 (may not work)