Grilled Chicken with Spiced Apricot Glaze and Pistachio-Cilantro Crust
This unique grilled chicken recipe features a sweet and spicy apricot glaze paired with a crunchy pistachio-cilantro crust, creating a delightful balance of flavors and textures. Perfect for impressing guests or enjoying a special family dinner, this dish is as visually stunning as it is delicious.
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Begin by marinating the chicken breasts in a mixture of olive oil, garlic, salt, and pepper for at least 30 minutes to enhance the flavor.
In a small saucepan, combine apricot preserves, Dijon mustard, red pepper flakes, and a splash of apple cider vinegar over medium heat, stirring until the mixture is smooth and heated through.
Remove the saucepan from heat and let the glaze cool slightly. Preheat your grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.
While the grill is heating, prepare the pistachio-cilantro crust by finely chopping fresh cilantro and mixing it with crushed pistachios, lemon zest, and a pinch of salt in a bowl.
Once the chicken has marinated, brush each breast generously with the apricot glaze, reserving some for basting during grilling.
Place the chicken on the grill and cook for about 6-7 minutes on each side, basting with the reserved glaze halfway through.
During the last few minutes of grilling, sprinkle the pistachio-cilantro mixture over the chicken, pressing gently to adhere.
Once the chicken reaches an internal temperature of 165°F, remove it from the grill and let it rest for 5 minutes before slicing.
Serve the grilled chicken on a platter, drizzled with any remaining apricot glaze and garnished with additional cilantro for a vibrant presentation.
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