Welcome to day 5 of 2 Gals Cooking Light! I can’t believe we are this far into the week already! To kick start our summer Val of More than Burnt Toast and I have been posting recipes from the current Cooking Light magazine. Cooking Light has been a favorite magazine for as long as I can remember. This Apricot-Glazed Grilled Chicken is a great example as to why it is one of my favorite magazines.
I have never cooked chicken on the grill this way before. I always parboiled it first because I was afraid to cook it any other way lest it be raw inside. The directions on how to cook this chicken though really made it easy and I will never be afraid of grilling chicken again! The apricot glaze was slightly sweet and the chicken was so tender and juicy. I took leftovers to work in a salad and it was delicious!
- 3 tablespoons apricot preserves
- 2 tablespoons red wine vinegar
- 1½ tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 2 bone-in chicken breast halves, skinned
- 2 bone-in chicken thighs, skinned
- 2 chicken drumsticks, skinned
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Cooking spray
- Combine first 4 ingredients in a small bowl, stirring well.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.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.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.
Apricot-Glazed Grilled Chicken – PIN IT!