These are wonderful in the summer. When we think of grilled boneless chicken, we always assume skinless too. These have their skin on. If you can't find them already prepared like that, it is very easy to debone a breast. Don't skip the skin! It soaks up the marinade, keeps the chicken really moist and keeps all of the great marinade flavors inside! Delicious with crisp greens and french bread. Don't forget the glass of Chardonnay!
In a saucepan combine all the ingredients except the chicken and the oil. Simmer the mixture until the jam and the honey are melted and let the mixture cool to room temp.
In a shallow dish, marinate the chicken in the mixture covered and chilled, turning it several times for at least 4 hours, preferably overnight.
Remove the chicken from the marinade, discarding the marinade and grill the chicken skin side down on a rack over very hot coals for 3 1/2 mins. Brush the skinless side with the oil, turn it and grill the chicken for 3 to 4 minutes more or until it is just firm to the touch.