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Fresh Apricot Glazed Chicken | Self Proclaimed Foodie

Fresh Apricot Glazed Chicken

Fresh Apricot Glazed Chicken is bursting with mouthwatering Asian inspired flavors. Serve with bok choy salad and rice and your guests will be in food heaven.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 171kcal


  • 1/2 cup shallots sliced (2 large)
  • 1/4 cup peeled ginger finely chopped
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic minced
  • 1/2 cup rice wine vinegar
  • 3 tablespoons sugar
  • 2/3 cup soy sauce
  • 2 cups fresh apricots pitted and chopped (about 5 medium sized)
  • boneless skinless chicken thighs up to 4 pounds


  • Over medium heat, cook shallots and ginger in sesame oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 3 minutes. Add garlic, stir, and continue to cook another 2 minutes.
  • Stir in vinegar and sugar and boil until reduced by about half, about 2 minutes.
  • Add soy sauce and apricots and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
  • Place chicken in a large sealable bag and pour in marinade. Seal bag, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours (I did a full 24 hours).
  • Preheat oven to 400°F with rack in middle.
  • Arrange chicken in 1 layer in pan. Roast chicken for 15 minutes. Turn, spoon any excess sauce on top of chicken, and cook another 10 minutes. Set broil to high, and broil until tops are golden brown and the sauce has seized, 4-5 minutes.


Calories: 171kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 2163mg | Potassium: 308mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1493IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg