An experiment of mine that turned out fantastic...the family just loved this chicken... tender, not too spicy, caramelized pieces of deliciousness...I used breasts and boneless thighs, each equally as good...
In a shallow dish, add all ingredients, except for the chicken, salt and pepper.
Mix well and mash up any large pieces of apricot.
Once marinade is well blended, salt and pepper each piece of chicken and add the chicken pieces to the marinade, making sure all is coated well. Cover and refrigerate for an hour.
When ready to grill. Turn the grill on medium high. Once the grill is hot enough, place each chicken piece topside down on grids. Close the lid and cook for 5 minutes. Don't throw marinade away, you will be using it to baste the chicken, during the grilling process.
After 5 minutes turn the chicken 1/4 turn and continue cooking for another couple minutes to get some nice grill marks.
Turn to the other side and baste the grilled side. Close lid and cook for another 3 - 5 minutes. If the chicken is still pink in the center, continue basting and turning frequently, until chicken is completely cooked. Baste frequently and make sure to keep checking as they will caramelize quickly...
When no longer pink in center, remove to a baste the tops one last time, and remove to a serving platter.