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Garlic, Apricot Rosemary Grilled Chicken Breast

Rated as 4.33 out of 5 Stars

"A bright, summery twist on classic grilled chicken breast from Jenny Flake of Picky Palate."
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12 m servings 337 cals
Original recipe yields 4 servings


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  1. Preheat grill to medium-high or oven to 450 degrees F.
  2. Place jam, olive oil, garlic, rosemary, salt, pepper and garlic salt into a small bowl until combined.
  3. Center two chicken breast halves on each sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil.
  4. Spoon 1/4 the apricot sauce over each piece of chicken and lay 2 slices of lemon on top.
  5. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  6. Grill 12 to 15 minutes in covered grill on a baking sheet until chicken reaches 170 degrees F on meat thermometer.
  7. Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

Nutrition Facts

Per Serving: 337 calories; 9.6 g fat; 40.4 g carbohydrates; 24.3 g protein; 65 mg cholesterol; 434 mg sodium. Full nutrition

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Read all reviews 4
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I made this as written, and I have a couple of suggestions. If you are looking for a chicken dish that is easy, this is for sure the one! Cleanup is no problem at all (thanks #Reynolds), and t...

Chicken was very easy to make and came out very tasty. Nice and juicy. I just recommend adding some salt to counter the bitterness what happens with all the apricot preserves.

It was delicious!

Used much larger breasts, so increased cooking time at 400 on bbq for about 20 minutes. We used fresh sprigs of rosemary and placed under each breast and 2 slices of lemon on each. My husband ...