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Summertime and the Grilling is Easy

August 10, 2009

Apricot Balsamic Grilled Chicken

Originally uploaded by alfagee

Now that I’ve given you an excellent Porgy and Bess earworm, let’s get back to the food. You can hum along while you read.

It’s the middle of the summer, and I’m just about chicken-ed out. It’s the perfect grilling food, but there are only so many skinless, boneless breasts a girl can eat (hey, don’t make this dirty!). Bone-in breasts are hardly exotic, but at least they’re a little bit different.

Coat them in some fabulous glaze, and use a little extra as a sauce when you serve them, and suddenly chicken isn’t so boring any more.

And yes, you can use boneless, if you insist. I won’t hunt you down and slap the grill tongs out of your hand. Promise.

Oh, one last thing: See the grilled corn in that picture? Make extra. I’ve got a great side salad for you tomorrow that calls for leftover grilled corn. Who’s always thinking of you…but not in a creepy way?

Apricot Balsamic Grilled Chicken
1 tbsp butter
1 tbsp minced shallot (or onion)
1/4 cup apricot jam (don’t cheap out here; use the good stuff)
1/4 cup balsamic vinegar
Salt & pepper, to taste
4 skinless, bone-in chicken breasts


  1. Melt the butter in a small saucepan or saucier over medium heat. Add minced shallot and saute until shallot is translucent
  2. Add apricot jam, balsamic vinegar, and S&P. Keep stirring and cooking until the jam melts and the concoction comes to a boil.
  3. Lower the heat and simmer for about 5 minutes. The mixture will thicken a little. Turn off the heat, and let it sit there.
  4. (Optional: If you want to glaze and use some of the sauce when serving, divide up the mixture now. You don’t want to contaminate the serving sauce part with raw chicken cooties from the glazing brush).
  5. Meanwhile, make sure you’ve got the grill good and hot. Rub the chicken with some salt & pepper, and any spice mix you like. I used a little chili powder and cumin, to give it some heat.
  6. Grill the chicken however you usually do ( Mr. Alfa prefers indirect medium heat). It should take about 30 minutes total for the chicken to reach a safe 165 degrees F. About 10 minutes before you expect it to be done, brush the meaty side with some of the glaze. Be sure to cover the chicken well. Close the lid and leave it be.
  7. Take the chicken off the grill and let it rest 5 minutes. Serve with a little extra sauce, if you remembered to set some aside. It’s fine without extra sauce, too.
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