1tablespoonchopped fresh rosemaryor use 2 teaspoons dried
1teaspoonsea salt
1teaspooncrushed red pepper flakes
Instructions
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.
Notes
SERVING SUGGESTION: Steamed green beans and “baked” sweet potatoes (“bake” in a slow cooker or on the grill to keep your kitchen cool).