Grilled Chicken Sandwich with a Smoky Apricot Barbeque Sauce
Another fruit based recipe from me! Quick and easy Grilled Chicken Sandwiches with a Smoky Apricot Barbeque Sauce.
In this dish, plain old everyday, boneless chicken breasts get a welcome boost of flavour from a rich, complex homemade barbeque sauce. Perfect for a weeknight dinner, or pack them up and take them on a picnic!
This may be my new favorite barbeque sauce!
The combination of sweet/tart apricots with the deep rich, smoky flavour from ancho and chipotle chili powder and the peppery heat from freshly grated ginger is amazing.
Maple syrup adds a nice layer of complex rich, caramelized flavour, that really complements the smokiness from the chili. A splash of cider vinegar provides a hit of acidity to round things off, and you have a delicious fruity, smoky, little bit spicy barbeque sauce!
Not just for grilled chicken breasts though, the apricot barbeque sauce is perfect for brushing on chicken brochettes, wings, or legs too!
Enjoy!
Ingredients
- 8 fresh apricots
- 1 tbsp olive oil
- 1 clove garlic finely minced
- 1 tbsp grated fresh ginger
- 2 tbsp apple cider vinegar
- 1 tsp smoked chipotle powder
- 1 tsp ancho chili powder
- 1 tsp maple syrup or substitute honey or brown sugar
- salt to taste
- 2 boneless chicken breasts
- salt and pepper for seasoning
- 4 ciabatta buns
- 2 cups mixed greens
Instructions
Prepare the Apricot Barbeque Sauce
- Cut the Apricots in ½ and twist to pull apart. Remove the pit and discard.Set aside two of the apricots for garnish.
- Heat the olive oil in a small in a small saucepan over medium heat. Add the ginger and garlic and cook for 1 minute. Add the remaining 6 apricots to the saucepan along with the chipotle and ancho chili powder, maple syrup, apple cider vinegar and a pinch of salt. Cover and reduce the heat to med-low and cook for 5 – 8 minutes, stirring occasionally. The apricots will break down and the mixture will have a thick barbeque sauce like consistency. Taste and adjust seasoning. If mixture is too think, thin with a little water or more vinegar.
Prepare the Chicken
- Heat an outdoor grill to 400° – 450° F.Season the chicken with salt and pepper. Lightly grease the grill surface and add chicken. Close the lid and cook for 5-7 minutes. Turn the chicken, brush the top with some of the apricot barbeque sauce and cook for 5-7 minutes more. For best results, use a thermometer in the thickest part of the breast. A fully cooked chicken breast will reach a temperature of 165°.Remove the chicken from the grill, and brush both sides with more of the barbeque sauce. Cover with foil and set aside to rest while you grill the ciabatta and the reserved apricots.
- Lightly brush the reserved apricots with olive oil and cut the ciabatta buns in half. Place the buns and apricots on the grill, cut side down.Grill until buns are nicely browned with char marks, about 1-2 minutes and the apricots are just turning soft, about 2-3 minutes.
Assemble the Grilled Chicken Sandwiches.
- Spread each of the bottom slices of the ciabatta buns with a little of the apricot sauce and place some of the mixed salad greens on top. Slice the chicken breasts on the diagonal and divide the slices equally between the buns. Thinly slice the grilled apricots and layer on top of the chicken.Spoon any extra apricot sauce over top.
- Serve with your favorite summer salads alongside.