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Grilled Chicken breasts with Apricot-Vidallia Barbecue sauce

Recipe: Grilled Chicken breasts with Apricot-Vidallia Barbecue sauce NEW


    Enjoy this barbecue sauce on simple grilled chicken sometime this summer. Your Grillmeister will handle this one easily.

Serves 6


    2 Tbl of butter
    2 large Vidallia onions, diced
    4 cloves of garlic minced (jar garlic will do)
    1- 12 oz jar of apricot jam (Smuckers is one brand)
    1-12 oz jar of American chili sauce (red sauce)
    3 Tbl of mustard
    3 Tbl of brown sugar
    ½ tsp of cayenne (or more if you want it spicier)
    4 Tbl of Worchestershire sauce
    6 boneless, skinless chicken breast halves.
    Olive oil spray


    Melt the butter in a large sauce pan and add the onions. Cook the onions on medium for 10 minutes or until they are softened. Stir frequently. Add the garlic, jam, chili sauce, mustard, brown sugar, cayenne and Worchestershire. Cook on medium until it starts to boil and then turn down to medium low and let the sauce thicken and reduce for approximately 25 minutes. Stir fairly often so it doesn't stick to the bottom of the pan. Sauce can be made ahead and stored in the refrigerator or you can use it right away.
    Pound your chicken breasts with a meat mallet until an even inch thick. I do this by putting each chicken breast in a plastic storage bag and gently pounding. That way you don't get chicken mess on your counter. You can use the bag over and over again for each breast.
    Spray your chicken with the olive oil spray and season with salt and pepper to your liking. Then grill on a pre-heated grill at medium high turning only once per side so you get some nice grill marks. This should take about 10-12 minutes (depending on how hot your grill is).

    Note: No need to baste the chicken while it's grilling. If you do baste your chicken while grilling it, be sure to do it only at the end of the cooking time so you won't scorch the sweet sauce.

Serving Suggestions:

    Then serve your Apricot-Vidallia barbecue sauce on or around your chicken. . You can have the sauce warm or if it's very hot outside, a cold sauce might taste good with the warm chicken. If it's a buffet, the chicken can be served room temperature with the sauce spooned over.

Enjoy. Cheers! Zola

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