Kick-it-up-a-notch with this delightfully sweet-n-spicy grilled chicken recipe, perfect for summertime (or anytime) BBQs with family and friends!
I first debuted this recipe over at The Better Mom, as a great summer-cook-out option for big holiday BBQ celebrations, but it’s so easy to make, there’s no need to wait for a special occasion.
Time-Saving Tip: I always make a double batch of the BBQ glaze and freeze half for future use. The glaze also makes a scrumptious coating for chicken wings that can easily be baked/broiled in the oven for a quick and easy appetizer.
Ingredients
- 1 cup homemade peach jam (or organic all-fruit apricot preserves)
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tbsp Coconut Secret soy-free sauce (I use this in place of soy sauce)
- 1 tbsp dry mustard
- 1/4 tsp cayenne pepper (use more if you like it extra spicy!)
- 1 tsp sea salt
- 1/4 tsp fresh-ground black pepper
- 6-8 split chicken breasts (skin-on with ribs)
Instructions
- Preheat grill to medium heat. In a small bowl, whisk together apricot preserves, garlic, olive oil, soy-free sauce, dry mustard, cayenne pepper, salt and black pepper. Whisk well to combine.
- Sprinkle chicken breasts with a dash of sea salt and fresh-ground black pepper. Then, place skin side down on the grill. Cook chicken uncovered over medium heat about 6-8 minutes on each side before generously brushing the upturned side with glaze.
- Continue cooking chicken for another 10-12 minutes, turning it every 2-3 minutes while generously brushing each upturned side with glaze every time, until the chicken is cooked through.
- If chicken starts to get too dark before it's cooked through, turn down the heat and move it to a cooler part of the grill to finish cooking, or turn off the grill and cover, until cooked through.
- Serve with a side of homemade potato salad. Delicious! (Recipe inspired by Everyday Food.)
