Apricot Dijon Chicken

Servings 4 people


  • 4 apricots peeled and pitted
  • 2 tablespoons Dijon mustard
  • 2 tablespoons raw honey
  • 1 clove garlic pressed
  • 1 tablespoon tomato paste
  • 1 teaspoon grated ginger
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 boneless skinless chicken breast halves


  • DO-AHEAD TIP: Marinate chicken overnight or for at least 4 hours (see recipe).
  • In a food processor, combine all ingredients except chicken; pulse to a smooth sauce.
  • Place chicken in a large zipper-topped bag; pour the apricot sauce over chicken, seal bag and turn to coat.
  • Refrigerate overnight or for at least 4 hours. Preheat indoor or outdoor grill to MEDIUM-HIGH. Remove chicken from marinade, discarding marinade and bag.
  • Grill chicken for 6 to 9 minutes per side or until cooked through.


SERVING SUGGESTION: Steamed asparagus and a big salad tossed with Leanne’s Basic Vinaigrette.
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