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Chicken with Apricot and Chili Glaze

Contributed by: Chris WebAdmin. of

Indoor electric grill or oven broiler works well with this recipe.


  • 4 boneless skinless chicken breasts 4
  • Glaze
  • 1/2 cup apricot jam 125 mL
  • 1/4 cup red current jelly 50 mL
  • 1 tbsp freshly squeezed lime juice 15 mL
  • 2 tsp Jalapeno Tabasco sauce or chopped jalapeno 10 mL
  • 1/4 tsp salt 1 mL


Combine glaze ingredients in a small saucepan. Bring to a boil, then simmer for about 5 minutes, until thickened. Set aside.

Brush a cold grill with oil and then preheat barbeque to medium-high or cook indoors on an electric grill or under oven broiler.

Squeeze the remaining juice from lime over chicken breasts and season with salt and pepper. Grill for 6-7 minutes per side or until juices run clear when pierced with a fork.

Place on a serving platter and spoon glaze over each breast.

Serve with salad and grilled sliced potatoes.

Serving Size: Serves 4.

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