Grilled Chicken with Apricot-Mustard Glaze

Grilled Chicken with Apricot-Mustard Glaze
Servings: 4 Prep 10 mins Cook 40 mins


  • 1/2 cup apricot juice (from canned apricots)
  • 1/4 cup apricot jam
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon brown sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 chicken (3 to 3-1/2 pounds), rinsed, patted dry, and cut into 8 pieces
  • 1 tablespoon olive oil
Tricolor Salsa
  • 1 medium tomato, diced
  • 3 canned apricot halves, diced
  • 1/4 cucumber, diced
  • 1 green onion, chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil

Make It

Make glaze:

1. In a small saucepan, combine apricot juice, jam, lemon juice, mustard, brown sugar, curry powder, salt, and pepper. Bring to a simmer. Cook until slightly thickened, 5 to 7 minutes; set aside.

While glaze is cooking, prepare salsa:

2. Combine all ingredients; add salt and pepper to taste.

3. Heat grill to medium and oil the rack. Brush chicken with olive oil and season with salt and pepper. Place legs and thighs on grill, skin side down. Cover and cook 15 minutes. Add breast and wing pieces; cover and cook 20 minutes, turning pieces occasionally.

4. Brush on glaze and cook, turning occasionally, until skin is crispy and meat is cooked through, 5 to 7 minutes longer. Serve with salsa.