New Orleans Rubbed Chicken with Apricot Mustard Sauce
1 tb Dried thyme
1/2 tb Ground black pepper
1 ts Garlic powder
1/2 ts Cayenne; to taste
1/8 ts Salt
4 sm Chicken breasts (4 oz ea);
- skinless, boneless,
- trimmed of visible fat
1 ts Extra virgin olive oil
1/3 c Apricot preserves
2 tb Spicy brown mustard
Preheat the grill to high heat.
In a small bowl, combine the thyme, black pepper, garlic powder,
1/2 to 1 ts cayenne to taste, and salt. Mix to blend.
Place the chicken on a large plate or platter. Drizzle with the oil.
Rub to coat the chicken evenly with the oil. Sprinkle the reserved
seasoning mixture over the chicken. Rub to coat evenly. Cover with
plastic wrap. Refrigerate for at least 10 minutes for the seasonings
to flavor the chicken.
Meanwhile, spoon the preserves into a small microwaveable bowl. Cook
on low power in 15-second intervals, or until melted. Stir in the
mustard until well blended. Set aside.
Place the chicken on the grill and reduce the heat to medium move
away from direct heat. Cook for 3 to 5 minutes per side, or until no
longer pink and the juices run clear.
Serve each breast with 2-1/2 tb reserved sauce spooned over the top.
