Best 7 Bbq Grilled Apricot Ginger Chicken Breasts Recipes

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**Introducing a Culinary Symphony: BBQ Grilled Apricot Ginger Chicken Breasts and a Medley of Flavorful Recipes**

Prepare to embark on a tantalizing culinary journey with our BBQ grilled apricot ginger chicken breasts. These succulent chicken breasts, marinated in a harmonious blend of sweet apricot preserves, zesty ginger, aromatic garlic, and a hint of tangy lemon juice, promise an explosion of flavors in every bite. Perfectly grilled over medium heat, the chicken retains its tender juiciness while acquiring a beautiful char that seals in all the mouthwatering goodness. Accompanying this main course is a symphony of delectable recipes that will elevate your dining experience. From a refreshing cucumber salad with a zesty dressing to a creamy avocado salsa bursting with vibrant flavors, each side dish complements the chicken perfectly. Get ready to indulge in a feast that will satisfy your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BBQ GRILLED APRICOT GINGER CHICKEN BREASTS



BBQ Grilled Apricot Ginger Chicken Breasts image

An easy recipe from a supermarket card at Shop Rite. Made with ingredients you're likely to have in the house.

Provided by Oolala

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons onions, finely chopped
1 teaspoon olive oil
1/4 cup apricot preserves
1/4 cup ketchup
1 tablespoon red wine vinegar
1/4 teaspoon ground ginger
4 (4 ounce) boneless skinless chicken breast halves

Steps:

  • For the sauce, in a small saucepan, cook the onion in hot oil until tender.
  • Stir in the preserves, ketchup, vinegar and ginger and bring to a boil; reduce heat.
  • Cover and simmer for 3 minutes. Remove from heat.
  • Preheat grill to medium. Grill chicken, uncovered, until chicken is tender and no longer pink (170 degrees F.), turning once and brushing with sauce only during the last 5 minutes of grilling.
  • Reheat remaining sauce and pass along with chicken.

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

Provided by Melissa Roberts

Categories     Blender     Chicken     Ginger     Marinate     Roast     Hanukkah     Kid-Friendly     Apricot     Fall     Winter     Shallot     Jam or Jelly     Soy Sauce     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)

Steps:

  • Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
  • Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Preheat oven to 425°F with rack in middle.
  • Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

GRILLED APRICOT-MUSTARD GLAZED CHICKEN BREASTS



Grilled Apricot-Mustard Glazed Chicken Breasts image

Ground ginger, fresh rosemary and apricot preserves are mixed with honey mustard to make an outstanding glaze for grilled chicken breasts.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 6

3 Tbsp. GREY POUPON Savory Honey Mustard
4 tsp. apricot preserves
1-1/2 tsp. chopped fresh rosemary
1/2 tsp. ground ginger
1/2 tsp. HEINZ Distilled White Vinegar
4 small boneless skinless chicken breasts (1 lb.)

Steps:

  • Heat grill to medium heat.
  • Mix all ingredients except chicken until blended.
  • Grill 4 min. on each side. Brush with half the mustard mixture. Grill 5 to 8 min. or until chicken is done (165ºF), turning after 3 min. and brushing with remaining mustard mixture.

Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g

GRILLED BBQ CHICKEN BREASTS



Grilled BBQ Chicken Breasts image

This marinade will make your regular grilled BBQ breasts burst with flavor and a little kick!

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h25m

Yield 4

Number Of Ingredients 9

¼ cup avocado oil
¼ cup BBQ sauce
¼ cup apple cider vinegar
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon coarse sea salt
¼ teaspoon cayenne pepper
1 pound skinless, boneless chicken breasts

Steps:

  • Combine avocado oil, barbeque sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne and stir until well mixed.
  • Place chicken breasts into a bowl or zip-top bag and pour 2/3 of the marinade mixture over, making sure to coat all pieces. Reserve the leftover marinade to brush chicken while grilling. Allow chicken to marinate, 6 to 24 hours for best results.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook chicken on the preheated grill, brushing with reserved marinade and turning halfway through cooking time, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 278.5 calories, Carbohydrate 7.1 g, Cholesterol 64.6 mg, Fat 16.5 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 2.4 g, Sodium 452.6 mg, Sugar 4.4 g

STICKY GRILLED CHICKEN



Sticky Grilled Chicken image

There will never be too many ways to barbecue chicken. In this recipe, molasses and apricot jam lend a sweet and sticky glaze.

Provided by Maggie Ruggiero

Categories     Chicken     Grill/Barbecue     Molasses     Apricot     Summer     Gourmet     Ginger

Number Of Ingredients 11

10 garlic cloves, forced through a garlic press or minced
1 Tbsp grated peeled ginger
2 tsp paprika
1 1/2 tsp ground coriander
3/4 tsp ground cumin
Rounded 1/4 tsp cayenne
1 1/2 Tbsp olive oil or vegetable oil
2 cups bottled unsweetened pomegranate juice
1 cup apricot jam (12 oz.), forced through a sieve if chunky
2 Tbsp molasses (not robust or blackstrap)
2 whole chickens (about 3 1/2 lb each), cut into 10 serving pieces (see cook's note below)

Steps:

  • Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
  • Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
  • Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.

APRICOT GLAZED GRILLED CHICKEN



Apricot Glazed Grilled Chicken image

We really like Apricot Chicken. In the summer I hate to heat up the house. DH made this for a cookout. Absolutely delicious! **There is also a variation in the directions for Asian Glazed Chicken. *PLEASE NOTE!* For easier clean up I would suggest using a grill pan or aluminum to cook the chicken on. Found this recipe in Cooking Light.

Provided by kittycatmom

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
cooking spray

Steps:

  • Combine first 4 ingredients in a small bowl, stirring well.
  • 2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
  • 3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
  • 4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
  • Asian-Glazed Grilled Chicken Variation:.
  • Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).

APRICOT BARBECUED CHICKEN



Apricot Barbecued Chicken image

A sweet glaze made with apricot preserves and barbecue sauce covers these tender chicken chunks served over rice, "This is such an easy tasty recipe," promises Cindy Novak of Antioch, California. "Best of all, our son Ryan loves it."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 pound boneless skinless chicken breasts, cut into large chunks
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 tablespoons onion soup mix
Hot cooked rice

Steps:

  • In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish., In a small bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken is no longer pink. Serve with rice.

Nutrition Facts :

Tips:

  • Choose the right chicken breasts: For best results, use boneless, skinless chicken breasts that are about the same size. This will ensure even cooking.
  • Make sure the chicken is well-marinated: The marinade helps to flavor the chicken and keep it moist during grilling. Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
  • Grill the chicken over medium heat: This will help to prevent the chicken from drying out. Cook the chicken for 8-10 minutes per side, or until cooked through.
  • Baste the chicken with the marinade while grilling: This will help to keep the chicken moist and flavorful.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.

Conclusion:

This BBQ Grilled Apricot Ginger Chicken Breasts recipe is a delicious and easy way to enjoy chicken. The chicken is marinated in a flavorful mixture of apricot preserves, ginger, soy sauce, and honey, then grilled to perfection. The result is a juicy, tender, and flavorful chicken dish that is perfect for a summer cookout or any other occasion.

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