Grilled Barbecue Chicken with Apricot Jam Glaze
Juicy grilled chicken breasts glazed with a homemade barbecue sauce featuring sweet apricot jam, tangy vinegar, and warm spices. The sauce combines ketchup, Worcestershire, and chili powder for a balanced flavor that caramelizes beautifully on the grill. Perfect for summer cookouts or weeknight dinners when you want restaurant-quality barbecue at home. The bone-in breasts stay incredibly moist while developing a gorgeous char and sticky glaze.
Ingredients
Instructions
- 1
Combine ketchup, jam, onion, Worcestershire sauce, vinegar, garlic powder, and chili powder in a small saucepan and stir to mix well
- 2
Bring mixture to a boil, reduce heat, and simmer uncovered for 5 minutes
- 3
Reserve half cup of prepared sauce and keep warm for serving, transfer remaining sauce to a bowl for grilling
- 4
Spray grill rack with cooking spray and heat grill to medium-high heat
- 5
Place chicken on grill bone side up, cover and grill for 8 minutes
- 6
Turn chicken over and grill another 8 minutes or until fully cooked
- 7
Coat all sides of chicken with barbecue sauce
- 8
Serve with reserved warm barbecue sauce
Tips
Reserve half the sauce before grilling to avoid cross-contamination from raw chicken
Use a meat thermometer to ensure chicken reaches 165°F internal temperature
Let chicken rest 5 minutes after grilling for juicier results
Good to Know
Refrigerate cooked chicken up to 3 days. Store extra sauce separately up to 1 week.
Make sauce up to 2 days ahead. Marinate chicken in portion of sauce up to 4 hours.
Serve hot off the grill with reserved warm sauce on the side.
Common Mistakes
Don't use the same sauce that touched raw chicken for serving - reserve clean sauce first
Avoid moving chicken too early or it will stick to the grill grates
Substitutions
Reduce cooking time to 6-7 minutes per side
FAQ
Can I make this in the oven instead?
Yes, bake at 400°F for 25-30 minutes, brushing with sauce in the last 10 minutes of cooking.
How long does the barbecue sauce keep?
Homemade sauce keeps refrigerated for up to 1 week in a sealed container.
Can I use boneless chicken instead?
Absolutely, reduce cooking time to 6-7 minutes per side and check for 165°F internal temperature.