Grilled Breast of Chicken with Apricot Mustard Sauce

Grill this backyard favorite to moist perfection by smothering it with a mild-heat sauce infused with the sweet, mellow tones of apricots.




4 to 6




  • 4–6 boneless breast chicken halves (about 2 pounds)
  • ¼ cup (½ stick) Challenge Butter
  • 1 Tablespoons Dijon-style mustard
  • ½ cup apricot preserves
  • ⅛ teaspoon red pepper


  • 1

    Melt butter and whisk in mustard, apricot preserves, and red pepper. (Sauce may be prepared ahead of time and refrigerated. Warm slightly and whisk to a smooth consistency before serving.)

  • 2

    Grill or broil chicken until browned. (Parboil or microwave chicken to shorten cooking time, if desired.) Chicken is done when juices run clear and it is no longer pink inside.

  • 3

    Use about half the sauce to baste frequently during final cooking stage. Serve chicken hot accompanied by remaining sauce.

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