Chicken With Apricot And Chili Glaze - cooking recipe

Ingredients

4 boneless skinless chicken breasts
Glaze
1/2 cup apricot jam
1/4 cup red currant jelly
1 tablespoon lime juice
2 teaspoons jalapeno peppers, minced
1/4 teaspoon salt

Preparation

Combine the glaze ingredients in a small saucepan.
Bring to a boil, then simmer for about 5 minutes, until thickened.
Set aside.
Brush a cold grill with oil and then preheat the barbecue to medium-high.
Squeeze any remaining lime juice over the chicken breasts and season with salt and pepper.
Grill for 6 to 7 minutes per side or until the juices run clear when pierced with a fork.
Place on a serving platter and spoon the glaze over each breast.