Basil-Garlic Chicken Breasts with Grilled Balsamic Apricots

Author: Don Miller


Now is the start of outdoor grilling and barbecue season and also the season for fresh apricots. This month we’ve chosen to share one of the culinary team’s favorite recipes—one that has found its way onto many of our menus and continues to be well-received by all who choose to order it.

Basil-Garlic Chicken Breasts with Grilled Balsamic Apricots

Serves 4

1 cup white balsamic vinegar
¼ cup molasses
2 to 3 tablespoons freshly cracked black pepper
½ cup roughly chopped fresh basil
3 tablespoons minced garlic
¼ cup olive oil
4 whole boneless chicken breasts (each about 8 ounces)
To taste salt and cracked black pepper
4 each apricots, halved and pitted

1. In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the molasses and black pepper, remove from the heat, and set aside.

2. Meanwhile, in a small bowl, combine the basil, garlic, and olive oil and mix well. Rub the chicken breasts with this mixture, sprinkle lightly with salt and pepper, and grill over a medium fire, skin sided down, until the skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for another 6 minutes. To check for doneness, skewer into the thick part of the breast and check to see that the juices run free and the meat is opaque. If you have a probe thermometer probe into the thickest part of the chicken, internal temperature must reach 165f degrees for 15 seconds.

3. As the chicken breasts are finishing up, place the apricots on the fire, cut side down, and grill until they are nicely browned, about 2 minutes. Flip them over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes. Remove the apricots from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts.