Apricot Glazed Chicken

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Apricot Glaze
16 oz apricot preserves
1 T agave
½ jalapeño pepper, chopped
½ chipotle pepper in adobo sauce, chopped
1 t cumin
pinch cracked pepper
pinch salt
½ T apple cider vinegar

Puree agave, chopped jalpeño, chipotle pepper, cumin, salt, pepper and vinegar in blender.  Add apricot preserves and blend. 

Chicken Marinade
1-2 lbs of boneless, skinless chicken breast
¼ c water
2 lemons, juiced
2T  sugar, raw cane
3T salt
½ jalapeño pepper

Mix together in large zip-lock bag.  Pound chicken breast evenly and slice into large pieces.  (cut each breast in 1/3 or ½).  Place chicken pieces into bag and press out all air and seal.  Put bag in refrigerator and marinate 20-30 minutes. 

Cook chicken on grill until cooked through.