This Easy Apricot Chicken Recipe combines an apricot marinade and a glossy apricot glaze to create tender, juicy grilled chicken that’s perfect for warm-weather meals. Bright, fruity flavor and a simple technique make this a summer grilling favorite.
Easy Apricot Chicken Recipe
This apricot chicken is quick to prepare and full of bright, fruity flavor. The marinade uses apricot preserves, fresh lime juice, and a few simple seasonings. Combine the ingredients, add the chicken breasts, and marinate in the refrigerator for 2 to 24 hours for best results.
Grill the chicken until cooked through, then brush with a thin apricot glaze at the end of cooking for a glossy, caramelized finish. The result is juicy, flavorful chicken that works well for weeknight dinners, backyard barbecues, or meal prep.
Key Ingredients
- Chicken Breast – boneless, skinless breasts work well. Thighs are a tasty alternative.
- Apricot Preserves – use apricot jam, jelly, or preserves for both the marinade and glaze. You can substitute other fruit preserves if desired.
- Lime Juice – fresh lime juice brightens the flavor.
- Avocado Oil – a neutral oil with a high smoke point; other vegetable oils are fine too.
- Garlic Salt – or mix equal parts garlic powder and salt if you prefer.
- Onion Powder – adds a mild savory balance to the sweetness.
How to Make Easy Apricot Chicken
- Tenderize the chicken. Pat the chicken dry, place it between parchment or in a freezer bag, and gently pound the thickest parts until the breasts are an even thickness.
- Make and apply the marinade. Whisk apricot preserves, lime juice, avocado oil, garlic salt, onion powder, salt, and pepper. Add the chicken to the marinade in a large bag or container and refrigerate for 2–24 hours.
- Preheat the grill. Heat to about 375°F (medium-high) and oil the grates lightly to prevent sticking.
- Grill the chicken. Remove the chicken from the marinade and place smooth side down on the hot grill. Close the lid and cook about 4–5 minutes until golden, flip and cook another 3 minutes.
- Glaze near the end. Heat the glaze (apricot preserves plus a splash of lime juice) until spreadable. Just before the chicken reaches 165°F (74°C), brush a thin layer of glaze over each piece and finish cooking.
- Rest and serve. Transfer the chicken to a plate, brush once more with glaze, and let rest 5 minutes before slicing to lock in the juices.
How to Make Apricot Glaze for Chicken
Combine apricot preserves with a little fresh lime juice in a small microwave-safe bowl. Warm 15–20 seconds or until the preserves loosen enough to spread easily. Keep the glaze nearby while grilling and brush on near the end of cooking for a shiny finish.
Frequently Asked Questions
Marinate for at least 2 hours and up to 24 hours. Longer marinating time deepens the flavor and helps keep the chicken moist.
This recipe uses chicken breasts, but thighs or drumsticks work well too; adjust cooking time accordingly.
Yes. Bake at 350°F on a sheet pan for about 35–40 minutes or until the internal temperature reaches 165°F, adding the glaze near the end of cooking.
Tips for Grilling Chicken
- Marinate for flavor: Aim for at least 2 hours, up to 24 hours; around 12 hours is ideal for balance and juiciness.
- Preheat the grill: A hot grill gives even cooking and attractive grill marks.
- Oil the grates: Wipe the grates with a lightly oiled paper towel to prevent sticking and help sear the meat.
- Use a thermometer: Cook to an internal temperature of 165°F (74°C) to ensure safety without overcooking.
- Let it rest: Rest for a few minutes after grilling so juices redistribute and the meat stays tender.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- To reheat: Microwave briefly or warm in a 325°F oven until heated through.
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Grilled Apricot Chicken Recipe
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Ingredients
- 2½ pounds chicken breasts
Apricot Chicken Marinade
- 3 tablespoons apricot preserves
- 2 tablespoons lime juice
- 2 tablespoons avocado oil
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Apricot Glaze
- 3 tablespoons apricot preserves
- 1 teaspoon lime juice
Instructions
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Remove chicken from packaging and pat dry. Place between parchment or in a freezer bag and pound to an even thickness with a meat mallet or rolling pin.
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Whisk apricot preserves, lime juice, avocado oil, garlic salt, and onion powder. Place the chicken and marinade in a large bag and refrigerate for at least 2 hours, up to 24 hours.
Grilling the Chicken
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Preheat grill to about 375°F and lightly spray or oil the grates.
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Warm the apricot glaze in a small microwave-safe bowl for 15–20 seconds until spreadable and keep it near the grill. Place the chicken on the hot grill, smooth side down.
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Close the lid and grill 4–5 minutes until golden, flip and cook another 3 minutes. Just before the chicken reaches 165°F, brush a thin layer of glaze on top and finish cooking.
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Remove from grill, brush with another thin layer of glaze, and let rest 5 minutes before serving. Serve warm and enjoy.
Notes
Reheating: Microwave briefly or warm in a 325°F oven until heated through.
Nutrition
| Carbohydrates: 13g
| Protein: 24g
| Fat: 7g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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This easy Grilled Apricot Preserves Chicken is a summer favorite: juicy, flavorful, and finished with a simple apricot glaze.