Grilled Apricot Chicken Breast

• 4 Chicken breasts.
• 1 tbsp Brown sugar
• 1 tsp Salt
• 1/2 tsp Powdered ginger
• 1/2 tsp Chinese 5 spice
• 1/2 tsp Onion powder
• 1/2 tsp Garlic powder
• 1/2 tsp Black pepper
• 1/2 cup Apricot preserves
• 1 tbsp Soy sauce
• 2 tsp Apple cider vinegar
• 1 tsp Lemon juice

1. Butterfly chicken breast, (splitting breast long ways making 2 thin halves.
2. Mix dry rub ingredients and season chicken breast generously.
3. Refrigerate 2 to 4 hours.
4. Mix ingredients for apricot sauce and refrigerate.
5. Set up the grill for Direct Heat cooking.
6. Grill 4 to 5 minutes, until the edge of the chicken breast turns white and the juices begins to collect on the top.
7. Flip chicken breast over and glaze with apricot sauce.
8. continue to cook another 4 or 5 minutes.
9. Serve with any extra sauce.

chicken breasts, brown sugar, salt, ginger, spice, onion, garlic, black pepper, apricot preserves, soy sauce, apple cider vinegar, lemon juice

Taken from cookpad.com/us/recipes/338269-grilled-apricot-chicken-breast (may not work)