Apricot Rosemary Chicken

Servings 4 people


  • 4 boneless skinless chicken breast halves 6-oz.
  • 4 ripe apricots peeled, pitted and roughly chopped
  • 2 tablespoons raw honey
  • 2 tablespoons white wine
  • 1 tablespoon chopped fresh rosemary or use 2 teaspoons dried
  • 1 teaspoon sea salt
  • 1 teaspoon crushed red pepper flakes


  • DO-AHEAD TIP: Marinate chicken overnight or for at least 4 hours (see recipe)
  • Place chicken in a large zipper-topped plastic bag.
  • In a blender or food processor, place remaining ingredients (apricots through crushed red pepper flakes); pulse until smooth then pour over chicken.
  • Seal bag and turn until chicken is well coated; refrigerate overnight or for at least 4 hours, turning occasionally when possible. Preheat outdoor or indoor grill to MEDIUM-HIGH.
  • Remove chicken from marinade (discard marinade and bag) and grill for 6 to 9 minutes per side or until cooked through.


SERVING SUGGESTION: Steamed green beans and “baked” sweet potatoes (“bake” in a slow cooker or on the grill to keep your kitchen cool).
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