Tangy Apricot Grilled Chicken

Chicken breasts cooked with apricot

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.