2 x cups apricot preserves or jam
3 x tablespoons olive oil, plus more for brushing
2 x tablespoons soy sauce
1 x tablespoon Dijon mustard
1 x tablespoon finely chopped garlic
1 x small capsicum (bell pepper), finely chopped
Salt and freshly ground pepper
8 x chicken breasts
4 x ripe apricot, cut in half and pitted
- Combine the apricot preserves, olive oil, soy sauce, mustard, garlic and capsicum in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
- Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the apricot glaze and continue cooking until done, an additional 4 to 5 minutes.
- Place the apricot halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.