Grilled Ginger Apricot Chicken Breasts
|Apricot preserves||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced ginger||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Bone-in chicken breast halves||6|
1. Prepare a medium-hot fire in a barbecue grill. Meanwhile, in a small saucepan, warm preserves, lemon juice, ginger, mustard, salt, and pepper over medium heat, stirring, just until preserves melt, about 2 minutes.
2. Grill chicken, skin side down, 10 minutes. Turn and grill 5 minutes. Brush with some of glaze and continue to grill, turning occasionally and brushing with more glaze, until chicken juices run clear when pricked with a knife tip, 15 to 20 minutes longer. Stop basting about 5 minutes before chicken is done.