I have a vague memory of having a go-to recipe for chicken breasts, years ago, that used apricot jam or something similar. Mix up a tasty mess, glop it over the raw meat, 350 F until caramelized was the ideal.
Mustard was probably involved to cut the sweetness.
Having been unsuccessful in finding the original, I am asking Dopers for their favorite “chicken baked with fruity preserves” recipes.
Doesn’t have to be apricot - there’s most of a jar of orange marmalade in the fridge, for example.
It’s been awhile since I made this but it’s really good and I’m sure you could use apricot instead of peach. https://www.thepioneerwoman.com/food-cooking/recipes/a10290/peach-whiskey-barbecue-chicken/
Also years ago, I somehow got my hands on this grilled chicken glaze from Martha Stewart. To the best of my recollection:
1/4 cup apricot preserves
2 tblsp EVOO
1 tblsp sherry vinegar
1 tsp crushed red pepper.
Season a cut-up chicken with S&P, and brush with the above mix. Let it sit for an hour or so. Cook slowly on the BBQ until done, being careful not to char, brushing frequently with more glaze.
I’m not a fan of meat with fruit, but this was a nice blend of sweet, tart, and spicy-hot. Made it maybe a dozen times, then it dropped out of our rotation.
I’ve done a simple glaze for pork loin chops that should work nicely for grilled chicken. It’s a very simple mix of two parts jam (your marmalade is perfect) and one part ROOSTER CHIII-GARLIC sauce and maybe a bit of ginger if the mood strike you.