20 Nov Tangy Apricot Grilled Chicken
- 4-8 chicken breasts
- 1 (1 oz.) envelope dry onion soup mix
- 1 (8 oz.) bottle Russian dressing
- 1 (13 oz.) jar apricot preserves
- Place chicken pieces in a large roasting pan.
- Combine dressing, soup mix and preserves.
Heat grill to a medium high heat, around 375 degrees. To get nice grill marks place chicken on the grill diagonally at a 45 degree angle. Let it cook for about 5 minutes. Rotate 90 degrees and cook for another 2-3 minutes.
Flip the chicken and repeat the process on this side.
Toward the end of cooking the second side, baste the chicken generously with the prepared apricot sauce. Flip, baste the other side and cook for a minute or two. Repeat as needed until the chicken is cooked to an internal temperature of 165 degrees.
Remove chicken from the grill and cover with foil. Let rest 10 minutes before serving.
In a small sauce pan, heat the remaining apricot sauce with 2/3 cup of chicken broth. Stir and simmer until thickened. Serve over the grilled chicken.