Mustard Apricot Chicken BBQ Recipe
- 4 boneless single chicken breasts (approx. 150g each)
- 1 cup coconut milk
- ½ cup apricot nectar
- 2 teaspoons Dijon mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoons oregano
- 2 tablespoons oil
Score chicken on both sides with a knife (about 4 times each side).
For the marinade, combine all other ingredients, pour over the chicken and place in a bowl. Refrigerate the marinated chicken for two hours, occasionally turning the chicken to ensure the marinade is distributed evenly.
Prepare your kettle barbecue with Heat Beads® BBQ Briquettes and cook chicken on both sides until juices run clear (basting with marinade while cooking).
Serve with a crisp salad and crusty bread.