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Grilled Chicken with Apricot Glaze

Prep Time :
20 min
Bake Time :
Makes :
6 servings (6-8 chicken breasts, about 2.5 lbs)
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This recipe is:

Dry Rub:

2 tbsp (30 mL) cumin seed

2 tbsp (30 mL) coriander seed

1/2 stick cinnamon

1 tbsp (15 mL) dried oregano

1/4 cup (60 mL) paprika (hot, sweet or smoked)

2  tbsp (30 mL) salt

1 tbsp (15 mL) freshly ground black pepper

Apricot Glaze:

1/2 cup (125 mL) tomato purée

1/2 cup (125 mL) apricot nectar

3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated or 1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend

2/3 cup (160 mL) finely chopped dried apricots

1/2 cup (125 mL) fancy molasses

1/2 cup (125 mL) white vinegar

1 small onion, finely chopped

2 cloves garlic, minced

Salt & pepper


Preheat one side of grill on medium ( or if oven-roasting, preheat oven to 325°F/160°C).

In small pan, toast cumin and corriander seedsover medium heat until a fragrance is emitted,  about 3 minutes.

Grind cumin coriander and cinamon stick in a spice mill until fine. Combine all spices together.

To prepare chicken, rub spice rub over top and underside of chicken breasts, rubbing in well with hands 1 tbsp (15 mL) of rub per chicken breast)

Place chicken on grill over medium/high heat and cover.

Cook 8-10 minutes on each side depending on the thickness. If oven-roasting, place chicken on a foil-lined baking tray and bake for about 40 minutes.

For apricot glaze, stir all ingredients in a pot and simmer for about 15 minutes over medium heat, stiring often, until a glaze consistency.

Reserve until chicken breasts are ready to be glazed.

Generously slather glaze on chicken during last 5 minutes of cooking, repeatedly brushing with sauce and turning.


Nutrition Information

Amount per Serving
Nutrient data based on a recipe made using boneless, skinless chicken breast and SPLENDA® Granulated

Serving Size: 1/6 recipe

Total Calories: 400

Calories from Fat: 45

Total Fat: 5 g

Saturated Fat: 1.5 g

Cholesterol: 105 mg

Sodium: 1510 mg

Total Carbohydrates: 42 g

Fibre: 4 g

Sugars: 33 g

Protein: 40 g


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