garlic, apricot rosemary grilled chicken breast

Ingredients

• Servings: 4
• 2 sheets (12x18-inches each) reynolds wrap® heavy duty aluminum foil
• 4 (4 ounce) boneless, skinless chicken breast halves
• 3/4 cup apricot jam
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh minced garlic
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt with parsley (such as lawry's®)
• 4 thin slices fresh lemon

Recipe

Cook Time: 12 mins Ready Time: 12 mins


• preheat grill to medium-high or oven to 450 degrees f.
• place jam, olive oil, garlic, rosemary, salt, pepper and garlic salt into a small bowl until combined.
• center two chicken breast halves on each sheet of reynolds wrap® heavy duty aluminum foil.
• spoon 1/4 the apricot sauce over each piece of chicken and lay 2 slices of lemon on top.
• bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make two packets.
• grill 12 to 15 minutes in covered grill on a baking sheet until chicken reaches 170 degrees f on meat thermometer.
• open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.