Grilled Teriyaki-Apricot Chicken

Dinner ready in 30 minutes! Try traditional grilled chicken with a twist of apricot - a luscious meal.

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  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 4
 

Ingredients

4
boneless skinless chicken breast halves
1/4
teaspoon salt
1/4
teaspoon coarse ground black pepper
1/3
cup apricot preserves, large pieces finely chopped
3
tablespoons purchased teriyaki baste and glaze
1/2
teaspoon grated gingerroot

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. Sprinkle chicken with salt and pepper. In small bowl, combine all remaining ingredients; mix well. Set aside.
  • 2 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with teriyaki-apricot mixture during last 5 minutes of cooking time.
  • 1 Heat grill. Sprinkle chicken with salt and pepper. In small bowl, combine all remaining ingredients; mix well. Set aside.
  • 2 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with teriyaki-apricot mixture during last 5 minutes of cooking time.

EXPERT TIPS

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Expert Tips

To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing with mixture as directed.

• On Sale chicken breasts often cost half the regular price. On those occasions, purchase extra, wrap them individually and store them in a resealable freezer bag. It will be easy to defrost just the amount you need. • Like people, chickens come in different sizes. On average, however, bone-in breast halves weigh about 6 to 8 ounces each while boneless breast halves are closer to 3 or 4 ounces each. •A 3-ounce portion of boneless, skinless, white meat cooked with no added fat contains about 142 calories and 3 grams of fat. If you eat the skin, the calorie count goes up to about 193 and the fat to 8 grams per serving. • Twelve ounces of boneless skinless chicken will yield about 2 cups cubed meat. • Plan on one boneless skinless breast per serving. If the meat will be cut into strips for stir-frying with vegetables or other ingredients, you can use less. • Cook white meat just until the juices run clear and the center of the breast is white rather than pink, then remove chicken from the heat at once to prevent it from drying out.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
75mg
75%;
Sodium
280mg
280%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.