Apricot Glazed Chicken Print

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Apricot Glazed Chicken

It’s hard to pick a favorite recipe in a category, but because I make this more often than any other chicken dish & I actually get cravings for it, I’ll have to say this is my favorite. I almost always pair this chicken with Jasmine Rice (see recipe in Rice & Grains category) & a vegetable or a side salad. There’s something about the combination of the tangy chicken along with the nutty flavor of the Jasmine Rice that always gets my mouth watering!

Serves: 3 to 4


1/2 cup apricot preserves
1 Tblsp fresh squeezed lemon juice (throw in a little zest if you want to)
1 Tblsp tamarind or hot mango chutney (see Tip# 1)
1 tsp minced fresh garlic (ok to use store bought minced garlic in a jar)
1/4 tsp Tabasco or sriracha sauce
3 to 4 split, bone in, skin on chicken breasts (preferably pasture raised, organic)
Hungarian hot paprika


1. Preheat oven to 350°.

2. Foil line the bottom of a large broiler pan & spray the top part with vegetable spray.

3. In a small bowl; mix the first 5 ingredients till well combined. Cut up any noticeably large chunks of fruit.

4. Arrange the chicken breasts, not touching, on the broiler rack.

5. Using only 1/2 the glaze; one breast at a time, with a spoon spread a thin layer of glaze all over the chicken & lightly sprinkle immediately with hot paprika. Repeat till all the breasts are done. The hot paprika is for flavor, but also keeps the glaze from slipping off the chicken. Refrigerate the rest of the glaze till ready to use in step# 8.

6. Bake the chicken for 50 to 60 minutes, depending on the size of the breasts (internal temperature should be 155°).

7. Remove from oven & let sit 15 minutes.

8. Spread the remaining glaze onto the breasts (no paprika).

9. Return to middle oven rack & broil 3 to 5 minutes till the glaze starts to blacken slightly (internal temperature should be 165°). Let cool 15 minutes & serve.

Tips & Suggestions

1. Tamarind chutney can be hard to find, except maybe in an Asian specialty store. I order mine online from Nuts.com, a great company with a terrific selection & great prices by the way. Hot mango chutney can be found in most grocery stores in the international section.

2. If freezing; let the breasts cool to room temperature. Place each breast into an individual airtight container & freeze up to 30 days. Don’t wrap them in foil or plastic, as the wrap will stick to the glaze & cause it to come off the breasts once defrosted.