Grilled Tropical Chicken

Salty, yet sweet and tangy, the marinade for this dish hits all the right notes for summer.


The weather is wonderful here today so I decided to head out to the grill again. I love this marinade recipe. It is both sweet and salty, yum! Next time I make it I am going to try the sugarfree preserves on this and see how that works.

I grilled half chicken breasts so be sure to check your weight for the points. We had sweet potatoes and roasted asparagus as the sides with this. This is definitely a make again recipe and I can’t wait to try this marinade with other meats and fish.

Grilled Tropical Chicken
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Salty, yet sweet and tangy, the marinade for this dish hits all the right notes for summer.
  • 6 Tbsp fresh lemon juice
  • 3 Tbsp ginger root, fresh, minced
  • 6 Tbsp apricot preserves
  • 6 Tbsp soy sauce
  • 1 pounds uncooked boneless, skinless chicken breast, four 4-oz pieces
  1. Preheat grill.
  2. In a large bowl, whisk together lime juice, ginger, preserves and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least 1 hour and up to 24 hours, turning chicken occasionally.
  3. Grill chicken until firm and cooked through, about 4 to 5 minutes per side.
  4. POINTS® Value: 5
  5. Servings: 4
  6. Note: I would marinade the chicken a minimum of 2 hours when I make this again.

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