Anything that is husband approved is a winner in my book and deserves a spot in my "special" recipe box. I love this chicken because a. it's easy and b. I love the mixture of sweet and spicy. I recently made a batch of apricot jam (which is to die for good) and I wanted to utilize its yumminess on more than just toasted bread. I've been making my SALSA about once a week lately so I always have a bunch of jalapeños on hand. I figured the two would be a perfect match.
Ingredients:
2 - 4 large chicken breasts (I use organic chicken), plus about 2 tablespoons olive oil
Glaze:
1 cup apricot jam
1/2 tablespoon fresh garlic, finely diced
1/2 tablespoon dijon mustard
1 tablespoon soy sauce
1/2 jalapeño, finely diced
1 1/2 tablespoons olive oil
kosher salt and fresh ground pepper
Preheat grill to medium low.
Pat chicken dry with paper towels and set aside. Combine glaze ingredients and add a pinch of kosher salt and a few grinds of fresh ground pepper. Mix well. Brush olive oil on both sides of the chicken breasts and season lightly with kosher salt and pepper.
Place chicken breasts on grill and grill for about 8-10 minutes on one side. Turn breasts over and brush generously with glaze. Grill for about 8-10 more minutes. Brush on glaze again then turn breasts over one more time. Brush with more glaze (basically you just want to lather these things up with glaze!) Grill for another minute then remove. Let breasts rest for a few minutes. Slice breasts into 1/4" thick pieces and serve.
