- 1/3 cup apricot preserves
- 1/4 cup chili sauce
- 1 tablespoon hot mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through.
- Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°. Brush occasionally with preserves mixture during the last 5 minutes of cooking. Yield: 4 servings.
Reviews forSpicy Apricot-Glazed Chicken
"I did this recipe on my gas grill, it turned out perfect. I used Dijon mustard not hot mustard. That's the only change I made to the recipe. Will make it again for sure."
"This is soooo yummy! Husband who likes spicy wanted more sauce to pour all over chicken (I had reserved some for that reason :)). I only had Sriracha Hot chili Sauce so I only used 1/3 - 1/2 of what was called for so the spice wouldn't get too out of control. I just kept tasting it, adding apricot if too spicy and Sriracha if not spicy enough! We served this with Grands biscuits and corn on the cob. A summertime hit!"
"I cooked this totally different but we loved it. Did it the easy way. Cut chicken into bite size pieces and browned in skillet. Mixed sauce ingredients and put in microwave until warm (I used apricot jelly) and poured over chicken and let simmer a bit spooning sauce over chicken pieces. We had it over rice and loved it! Definitely a keeper and used on a regular basis (pineapple would be good added as well)"
"Very good flavor.....I too made them in the crock pot and used bone-in thighs as that is what I had on hand. Love this recipe!"
"Amazing! Made this on the grill. It's a keeper!"
"Wonderful and surprisingly low in fat and calories. These will be a favorite."
"Very easy to make, nice balance of flavors, my family loved it, great as a last minute meal!"