Grilled Apricot Glazed Chicken Breasts
Prep time
Cook time
Total time
Juicy, juicy, juicy! Brined, grilled and glazed with an Apricot Bourbon sauce! You just can't go wrong here! We've all had plenty of dry chicken breasts, no more! Just plan ahead and brine, you'll have the best breasts you've ever had and this Apricot glaze is to die for!
Author: Ruth Guerri
Serves: 2
Ingredients
Brine
- 4 cups of water
- 2 Tbs of salt
- 1 Tbs of peppercorns
- 1 tsp of granulated garlic
- 2 bay leaves, optional
Chicken
- 2 chicken breasts
- 1 tsp of olive oil
- 1 tsp of salt
- ½ tsp of pepper
- ¼ tsp of granulated garlic
Apricot Glaze
- 1 cup of apricot preserves
- 2 Tbs of butter
- 2 Tbs of bourbon
- 2 tsp of dijon
- 1 or 2 garlic cloves, grated
- dash of salt & pepper
Instructions
- To brine your chicken, place the breasts in a large ziplock, pour in the water, salt, pepper, garlic and bay leaves if using. Cover and refrigerate 4-5 hours or overnight.
- To make the glaze, just combine all glaze ingredients in a small saucepan over medium heat, stir and cook a few minutes, until butter melts and all is combined.
- Remove the chicken from the marinade, pat dry, rub with olive oil and season with salt, pepper and granulated garlic. Prepare your grill for direct and indirect heat, make sure to oil the grate.
- Grill the chicken for 5 minutes on each side over high heat, then move off to the "cooler side", baste the chicken with glaze and cook for about 40 - 45 minutes, lid on, basting and turning often. The internal temperature of the chicken should be 160 degrees.
- Let the chicken cool for 10 -15 minutes. If you like, you can slice the chicken before serving and make sure to serve any remaining sauce on the side.
Bon Appetit!
