Apricot-Glazed Grilled Chicken

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Apricot-Glazed Grilled Chicken
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Cuisine Low Carb, Poultry
Servings
(serving size: 1 chicken breast half or 1 thigh and 1 drumstick)
Cuisine Low Carb, Poultry
Servings
(serving size: 1 chicken breast half or 1 thigh and 1 drumstick)
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Combine first 4 ingredients in a small bowl, stirring well.
  2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
  3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
  4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
Asian-Glazed Grilled Chciken Variation:
  1. Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).
Recipe Notes

Nutrition Facts
Apricot-Glazed Grilled Chicken
Amount Per Serving
Calories 247 Calories from Fat 96
% Daily Value*
Total Fat 10.7g 16%
Saturated Fat 2.3g 12%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 5.7g
Cholesterol 82mg 27%
Sodium 370mg 15%
Total Carbohydrates 10g 3%
Dietary Fiber 0.1g 0%
Protein 26.5g 53%
* Percent Daily Values are based on a 2000 calorie diet.

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