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