Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serving: 4 servings



Four boneless, skinless chicken breasts

1 cup apricot preserves

Two tablespoons soy sauce

Two tablespoons Dijon mustard

Two cloves garlic, minced

One teaspoon grated ginger

Salt and pepper to taste

One tablespoon vegetable oil

Fresh cilantro or parsley for garnish (optional)



In a medium-sized bowl, whisk together the apricot preserves, soy sauce, Dijon mustard, minced garlic, grated ginger, salt, and pepper to make the glaze. Place the chicken breasts in a resealable plastic bag or a shallow dish.

Pour half of the glaze over the chicken, reserving the other half for later. Make sure the chicken is well coated with the glaze.

Marinate the chicken in the refrigerator for at least 30 minutes to let the flavours infuse. Preheat your grill to medium-high heat. If using a stovetop grill pan, heat it over medium-high heat. Brush the grill grates or grill pan with vegetable oil to prevent sticking.

Remove the chicken from the marinade and discard the used marinade. Place the chicken on the hot grill or grill pan.

Cook for about 5-7 minutes per side or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).

Baste the chicken with the reserved glaze during the last few minutes of cooking on each side. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.

Garnish the Apricot Glazed Grilled Chicken with fresh cilantro or parsley, and serve it hot if desired.