Apricot-Glazed Grilled Chicken

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. I love how over the years they have developed into a healthy magazine that uses some of the “naughty” ingredients and still manage to have a light recipe full of flavor.

As mentioned in an earlier post…Val and I have been given the opportunity to give away a years subscription to Cooking Light magazine to THREE lucky readers! Leave a comment here on The Life and Loves of Grumpy’s Honeybunch or visit Val here. You will have an opportunity each day to win!!! These Cooking Light Subscriptions have been generously offered by Aaron of Magsdirect.com.

Check in with Val tomorrow when she shares with us Fire-Seared Antipasto Platter and I can’t wait for you to see the photo! This dish looks absolutely awesome!

Friends, Fun and Cooking Light food!

As you can see from my collage photo when I made this chicken, we shared with friends. I invited Amanda (who authors the blog Bits and Bites of Everything) and her hubby Randy to come over and have dinner with us. Yes, that red truck in the picture behind Grumpy is his new truck! Grumpy ought to be a happy camper now that he has his “baby” that can’t get any dirty on it unless he thinks he has to immediately wash it.

On to the chicken. I have never cooked chicken on the grill this way before. I have always parboiled it first because I was always 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 glaze was slightly sweet and the chicken was so tender an juicy. I took leftovers to work in a salad and it was delicious!

Apricot-Glazed Grilled Chicken
May 2009 Cooking Light issue


3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 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
1/2 teaspoon fine sea salt
1/4 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.
Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick)

Calories 242; Fat 10.5g (sat 2.3g, mono 3.4g, poly 2.7g); Protein 26.6g; Carb 8.7g; Fiber 0.1g; Chol 82mg; Iron 1.1mg; Sodium 476mg; Calc 17mg.

WW Points: 6 Points


  1. says

    Looks wonderful, HoneyB–and you give the WW points too! We usually marinate our chicken breasts before we grill, but this looks so simple.

    Glad Grumpy got a "red" truck!

  2. says

    Looks wonderful! It's funny bc I think I have a very similar recipe that is baked instead of grilled (and it may also be CL… I guess they probably cycle through similar recipes quite a bit). I love the summer recipes coming out right now in all of the magazines. I've been clipping away!

  3. Anonymous says

    The chicken looks great. I never have good luck when cooking chicken on the grill, i always burn it. So my kids have banned me from cooking chicken on the grill. But i may have to try your recipe. Keep those cooking light recipes coming. Great job

    Sue B.

  4. says

    That looks perfect for a summer BBQ!

    Sorry I have been MIA lately… for some reason I haven't been able to view your blog on Nathan's laptop and have been too lazy to turn on my dinosaur of a desktop! LOL! :)

  5. says

    This chicken looks perfect and I love the apricot sauce that you used! I made a similar apricot chicken a few weeks ago, so I know that yours was amazing!

  6. says

    i'm still hoping to win that subscription! :) your chicken looks delicious! I just made apricot bars with my apricot preserves, so now I'll have to go get some more!


  7. says

    I'll for sure give this one a try. We have a very similar recipe, but sometimes a small change can make it totally different. Sounds delicious

  8. Stephanie-Oh says

    Ohhh Sounds so good/ Love grilled chicken.Will definitely try this weekend. Thanks foe the opportunity to win sub. to Cooking Light.

  9. says

    This looks delicious!! One of the first things I bought after arriving in Canada this week was picking up the June 2009 Cooking Light issue and a Cooking Light special: 5 ingredients in 15 minutens.

  10. says

    Your chicken looks delicious. I like the idea of adding apricot sauce. That must had just the right amount of sweeteness to the chicken. This is bookmarked. Love the pics and that truck is nice.

  11. says

    yummm!! love chicken specially ven roasted.. yes look amazing and gonna try ye way soon with apricot sauce.. yumm yumm!! first visit and m loving ye blog.. keep it up!!

  12. says

    I hear ya about being paranoid of undercooking chicken which is why I always overcook it and my poor children think they don't like chicken. :(

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