Grilled Apricot-Glazed Chicken Delight
This Grilled Apricot-Glazed Chicken Delight is the perfect summer dish when you want to avoid heating up your kitchen. Bursting with the sweetness of apricot preserves and the tanginess of red wine vinegar, this chicken is succulent and packed with flavor. It’s an ideal recipe for a backyard cookout, lovingly crafted by my husband and approved by the whole family. Don't miss out on the Asian variant, which brings an entirely new flair while keeping the grill heat to a minimum. Serve this mouthwatering chicken with fresh salads or grilled vegetables for a well-rounded meal in the sun.
4
Servings
N/A
Calories
15
Ingredients
Ingredients
Apricot preserves
3 tablespoons
Red wine vinegar
2 tablespoons
Extra virgin olive oil
1 1/2 tablespoons
Garlic, minced
1 clove
Bone-in chicken breast halves, skinned
2
Bone-in chicken thighs, skinned
2
Chicken drumsticks, skinned
2
Fine sea salt
1/2 teaspoon
Fresh ground black pepper
1/4 teaspoon
Cooking spray
as needed
Hoisin sauce (for Asian variation)
2 tablespoons
Honey (for Asian variation)
1 tablespoon
Dark sesame oil (for Asian variation)
1 tablespoon
Sambal oelek (for Asian variation)
1 teaspoon
Garlic cloves (for Asian variation)
3, minced
Instructions
1
In a small mixing bowl, combine apricot preserves, red wine vinegar, extra virgin olive oil, and minced garlic. Stir until well blended and set aside.
2
Prepare your grill for indirect grilling: for a gas grill, preheat one side to medium-high, leaving the other side unlit. For a charcoal grill, arrange hot coals on one side while leaving the other side empty.
3
While the grill is heating, let the chicken sit at room temperature for 30 minutes. Sprinkle each piece evenly with fine sea salt and fresh ground black pepper.
4
Coat the grill rack with cooking spray. Start by placing the chicken pieces, meaty side down, over direct heat. Grill for about 5 minutes or until they achieve a nice browned surface.
5
Flip the chicken over and baste it generously with the apricot mixture. Grill for another 5 minutes on direct heat until it’s nicely browned.
6
Once browned, carefully move the chicken to the indirect heat side of the grill. Baste with the apricot mixture once more, cover the grill, and cook for about 15 minutes.
7
After 15 minutes, turn the chicken over, baste again, and continue cooking for an additional 20 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C).
8
For an Asian twist, follow the Asian-Glazed Grilled Chicken Variation instructions by preparing a sauce of hoisin, honey, sesame oil, sambal oelek, and garlic, and baste with it each time you turn the chicken instead of the apricot mixture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Grilled Apricot-Glazed Chicken Delight?
This dish features a succulent balance of sweetness from apricot preserves and a tanginess from red wine vinegar, enhanced with garlic and olive oil.
What pieces of chicken are used in this recipe?
The recipe uses 2 bone-in chicken breast halves, 2 bone-in chicken thighs, and 2 chicken drumsticks, all with the skin removed.
How do I make the apricot glaze?
In a small mixing bowl, combine 3 tablespoons of apricot preserves, 2 tablespoons of red wine vinegar, 1.5 tablespoons of extra virgin olive oil, and 1 minced garlic clove.
How do I set up a gas grill for indirect grilling?
Preheat one side of the gas grill to medium-high heat while leaving the other side completely unlit.
How do I set up a charcoal grill for indirect grilling?
Arrange hot coals on one side of the grill and leave the other side empty to create a zone without direct heat.
Should the chicken be cold when put on the grill?
No, it is recommended to let the chicken sit at room temperature for 30 minutes before you begin grilling.
How is the chicken seasoned before cooking?
Each piece should be sprinkled evenly with fine sea salt and fresh ground black pepper.
What is the first step in the grilling process?
Coat the grill rack with cooking spray and place the chicken pieces meaty side down over direct heat for about 5 minutes to brown.
When should I first apply the apricot glaze?
Flip the chicken after the initial browning and baste it generously with the apricot mixture while it is still over direct heat.
How long does the chicken cook over direct heat total?
The chicken is grilled for approximately 5 minutes on the first side and another 5 minutes on the second side over direct heat.
When do I move the chicken to indirect heat?
Once the chicken is nicely browned on both sides, move it to the indirect heat side of the grill.
Do I need to cover the grill?
Yes, once the chicken is moved to the indirect heat side and basted, you should cover the grill to cook.
What is the total cooking time on the indirect heat side?
The chicken cooks for an initial 15 minutes, then is turned and basted again for an additional 20 minutes.
What is the safe internal temperature for this chicken?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C).
Is there a spicy variation for this recipe?
Yes, there is an Asian-Glazed variation that uses sambal oelek for a bit of heat along with hoisin and honey.
What ingredients are in the Asian-Glazed variation?
The Asian sauce consists of 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek, and 3 minced garlic cloves.
How often do you baste with the Asian glaze?
Baste the chicken with the Asian mixture each time you turn the chicken, replacing the apricot mixture entirely.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
Can I use boneless chicken instead?
While the recipe specifies bone-in pieces for succulence, you could use boneless, but cooking times will be significantly shorter.
What side dishes go well with this chicken?
It is recommended to serve this dish with fresh salads or grilled vegetables for a complete summer meal.
Why is indirect heat used for this recipe?
Indirect heat allows the bone-in chicken to cook through thoroughly without burning the sugary apricot or honey glazes.
Is the chicken skin-on or skinless?
The recipe specifically calls for the chicken pieces to be skinned before grilling.
What kind of oil is best for the apricot glaze?
The recipe recommends using extra virgin olive oil for the standard apricot glaze.
What kind of vinegar should be used?
Red wine vinegar is used to provide the necessary tanginess to the apricot glaze.
Can I use regular salt instead of sea salt?
Yes, although the recipe suggests fine sea salt, you can substitute it with standard table salt if needed.
What type of garlic is required for the Asian variation?
The Asian variation requires 3 cloves of garlic, minced, which is more than the single clove used in the apricot version.
Does the recipe require a specific type of grill?
No, the recipe provides instructions for both gas and charcoal grills.
What is the purpose of the cooking spray?
The cooking spray is used to coat the grill rack to prevent the chicken from sticking during the browning phase.
Is this a good recipe for a family meal?
Yes, according to the description, this recipe was family-approved and is ideal for backyard cookouts.
How many different types of chicken cuts are in the recipe?
There are three types: breast halves, thighs, and drumsticks.