Barbara Cox - Queensland

Ingredients:

• 4 boneless chicken breasts
• 1 cup coconut milk
• ½ cup apricot nectar
• 2 teaspoons Dijon mustard
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• ½ teaspoons oregano
• 2 tablespoons oil

Method:

Score chicken on both sides with a knife about 4 times each side.

For the marinade, combine the other ingredients and pour over the chicken and place in a bowl. Refrigerate the marinated chicken for two hours, occasionally turning the chicken.

Prepare kettle barbecue with Heat Beads^® BBQ Briquettes, cook chicken on both sides until juices run clear (basting with marinade while cooking).

Serve with crisp salad and crusty bread.