1 1/2 pounds boneless, skinless chicken thighs, breasts, or drumsticks
1/2 cup reduced-sugar apricot preserves
1 tablespoon tamari soy sauce
1 tablespoon brown sugar
1 tablespoon spicy brown or Dijon mustard
1. Preheat a clean grill or a grill pan to medium heat and lightly coat with olive oil.
2. Salt chicken and place gently on the grill for 2 to 3 minutes. Flip and cook another 2 to 3 minutes.
3. Meanwhile, in a medium bowl, whisk together apricot preserves, soy sauce, brown sugar, and spicy brown mustard until incorporated.
4. Baste chicken with glaze using a clean paint brush. Cook for 6 minutes on one side, then flip to coat the other side with remaining glaze and continue cooking until firm to the touch, about 10 to 15 minutes.