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New Orleans Rubbed Chicken with Apricot Mustard Sauce

New Orleans Rubbed Chicken with Apricot Mustard Sauce is a chicken recipe made with Ground Black Pepper, Garlic Powder, Salt, and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 1/2 tbsp
• 1 tsp
• 1/8 tsp
• 1 tsp

Method (preview)

1. 1

   In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend.

2. 2

   Place the chicken on a large plate or platter. Drizzle with the oil.

3. 3

   Rub to coat the chicken evenly with the oil.

4. 4

   Sprinkle the reserved seasoning mixture over the chicken.

5. 5

   Rub to coat evenly.

6. 6

   Cover with plastic wrap.

7. 7

   Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.

8. 8

   Meanwhile, spoon the preserves into a small microwaveable bowl.

9. 9

   Cook on low power in 15-second intervals, or until melted.

10. 10

    Stir in the mustard until well blended.

11. 11

    Set aside.

12. 12

    Place the chicken on the grill and reduce the heat to medium move away from direct heat.

13. 13

    Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear.

14. 14

    Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top.