In a small mixing bowl, whisk together the apricot preserves, red wine vinegar, olive oil and minced garlic.
Prepare the grill for indirect grilling (see notes below). Sprinkle the chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over; grill over direct heat 5 minutes or until browned.
Turn the chicken over and brush with apricot mixture. Grill 5 minutes over direct heat or until browned.
Turn the chicken over, moving it over indirect heat. Brush the chicken with more apricot mixture. Cover and cook for 15 minutes. Repeat this step one more time cooking the chicken for 20 minutes more or until it reaches an internal temperature of 165 degrees.
How to Grill over Indirect Heat
If your grilling over indirect heat, you may wonder how to get the grill marks on the meat! Its very simple, and I am happy to share with you how to grill over indirect heat until your meat is cooked to perfection.To Prepare the grill for indirect grilling on a gas grill, heat one side of the grill to medium-high and leave the other side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.To begin, the meat will be cooked for 5 minutes on each side over direct flame. Once the meat has seared and grill marks have been made, the meat is place on the side of the grill with no flame to continue cooking.It is important to keep the lid of the grill closed when cooking over indirect heat. This allows the heat to remain trapped and cook the meat as if it were in an oven!