Apricot Barbecue Chicken


6 boneless, skinless Chicken Breasts 

1/2 cup ketchup

1 1/2 TBSP apple cider vinegar

1 1/2 tsp molasses

1/2 cup dried apricots 

1/4 cup water

1 1/2 tsp dried ground mustard

1 1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp salt


1.  Place dried apricots in a bowl.  Cover apricots with water and let soak for at least 1 hour.  I found that about 90 minutes was best.  

2.  Once apricots are re-hydrated, drain water from bowl and create an apricot puree/paste using a food processor or blender.  

3.  In medium sized pot combine all of the ingredients - ketchup, vinegar, molasses, apricot paste, water, ground mustard, onion powder, garlic powder, and salt.  Mix well. 

4.  Bring ingredients to a boil and then lower mixture to a simmer.  Let simmer for 20 minutes - stir occasionally.  

5.  Let marinade cool.  Place chicken in a zip lock bag and pour cooled marinade over the chicken.  

6.  Seal bag and let chicken marinate for at least 1 hour before serving - I always let my chicken marinate over night for better flavors.  

7.  Grill chicken until completely cooked through - about 8 minutes on each size.  

8.  Serve over brown rice and enjoy!