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