- 2 sheets (12×18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
- 4 (4 ounce) boneless, skinless chicken breast halves
- 3/4 cup apricot jam
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh minced garlic
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt with parsley (such as Lawry's®)
- 4 thin slices fresh lemon
- Preheat grill to medium-high or oven to 450 degrees F.
- Place jam, olive oil, garlic, rosemary, salt, pepper and garlic salt into a small bowl until combined.
- Center two chicken breast halves on each sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil.
- Spoon 1/4 the apricot sauce over each piece of chicken and lay 2 slices of lemon on top.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
- Grill 12 to 15 minutes in covered grill on a baking sheet until chicken reaches 170 degrees F on meat thermometer.
- Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.