Sweet-n-Spicy Grilled Chicken

Main dish | September 17, 2014 | By

Sweet-n-Spicy Grilled Chicken
  1. 1 cup peach jam (or organic all-fruit apricot preserves)
  2. 1 clove garlic, minced
  3. 2 tbsp olive oil
  4. 1 tbsp soy sauce
  5. 1 tbsp mustard (the ground spice not the wet stuff you use on hot dogs :p)
  6. 1/4 tsp cayenne pepper
  7. 1 tsp sea salt
  8. 1/4 tsp fresh-ground black pepper
  9. 6-8 small split chicken breasts (skin-on with ribs)
  1. Preheat grill to medium heat. In a small bowl, whisk together apricot preserves, garlic, olive oil, soy-free sauce, dry mustard, cayenne pepper, salt and black pepper. Whisk well to combine.
  2. Sprinkle chicken breasts with a dash of sea salt and fresh-ground black pepper. Then, place skin side down on the grill. Cook chicken uncovered over medium heat about 6-8 minutes on each side before generously brushing the upturned side with glaze.
  3. Continue cooking chicken for another 10-12 minutes, turning it every 2-3 minutes while generously brushing each upturned side with glaze every time, until the chicken is cooked through.
  4. If chicken starts to get too dark it's cooked through, turn down the heat and move it to a cooler part of the grill to finish cooking, or turn off the grill and cover, until cooked through.
Hearth and Honey http://hearthandhoney.com/


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