Grilled Chicken with Spiced Apricot-Mustard Glaze and Herbed Couscous
This unique grilled chicken recipe features a delightful spiced apricot-mustard glaze that caramelizes beautifully on the grill, paired with a refreshing herbed couscous that elevates the dish to restaurant-quality. Perfect for impressing guests or enjoying a special family dinner, this dish combines sweet, tangy, and savory flavors for a memorable meal.
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Begin by marinating the chicken breasts in a mixture of 1/4 cup of apricot preserves, 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and a pinch of salt and pepper for at least 30 minutes.
While the chicken marinates, prepare the herbed couscous by bringing 1 cup of chicken broth to a boil in a medium saucepan.
Once boiling, stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes to absorb the liquid.
Fluff the couscous with a fork and mix in 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, the zest of 1 lemon, and a squeeze of lemon juice.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
During the last few minutes of grilling, brush the chicken with any remaining glaze for added flavor.
Once cooked, let the chicken rest for 5 minutes before slicing.
Serve the grilled chicken over a bed of herbed couscous, garnished with additional parsley and lemon wedges for a beautiful presentation.
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