Enjoy aromatic Apricot Marinated Chicken that is grilled in an Asian-based marinade that delivers a balance of sweet and savory with just a few ingredients.
The marinade is a succulent blend of apricot jam, Mirin, soy sauce, ginger, and Dijon mustard that will rock your tastebuds.
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❤️ Why you'll love this recipe
- The chicken can be placed in the marinade and then frozen for later.
- The apricot glaze is can be used on any type of poultry, pork, and lamb.
🔪 Ingredients
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- boneless skinless chicken breast
- ginger
- shallots
- garlic
- olive oil
- apricot preserves
- light soy sauce ( low sodium) can use tamarind
- mirin
- Dijon mustard
- salt and pepper to taste
🍲 Equipment
- Grill Pan
- Measuring Spoons and Cups
- Grater
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Over medium heat, in a saucepan, add the oil.
- Add the grated ginger, shallots, and garlic Stir frequently, about 2 minutes, shallots will be translucent.
- Add the apricot preserve, soy sauce, Mirin, and Dijon mustard. Stir until the flavors blend into the marinade.
- Remove from heat, set aside marinade to cool a bit while you prep the chicken.
- Place the chicken breast into a large gallon storage bag and add the cooled marinade into the bag.
- Seal the bag and make sure you cover the chicken breasts with the marinade.
- Let it marinate for at least 2 hours, up to 24 hours ( can be frozen at this point as well)
- When ready to grill, remove chicken breasts from storage bag, discard marinade.
- Grill each side 6 minutes.
- The chicken will take about 5 minutes per side.
💭 Eileen's Tips for Success
- I make the chicken in bulk and freeze individual chicken breasts for salads and wraps.
- get your chicken breasts on a store sale and you can make your marinade and place the chicken breasts in the marinade in freezer bags! As needed, when the marinated chicken breasts defrost, the marinade flavor penetrates through the chicken
📋 Frequently Asked Questions
I find the longer this chicken marinates, the better! I would say at least two hours if marinated overnight, and your guests will want to stay forever!
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Instead of using breasts, use boneless, skinless chicken breasts.
- You can make chicken kabobs with this apricot marinade and place the marinated chicken on skewers and cook until the meat is 165°F.
- Use the apricot glaze on pork chops or pork butt too.
- This apricot marinade uses shallots but any of your favorite onions such as yellow onions, Vidalia onions, or red onions will work well in the marinade.
⭐ Make ahead, storage, and freezer tips
Leftovers can be kept in an airtight covered container in the refrigerator for up to 3 days.
Freezer instructions: Freeze the uncooked chicken in the marinade for up to 3 months in an airtight-covered container. Defrost overnight in the refrigerator and then grill following our directions.
🥗 Serving Suggestions
This super versatile chicken recipe is amazing on its own but makes a great addition to serve alongside soups and salads.
When I am making any grilling recipe, our foil-wrapped potatoes are always perfect as a side dish.
We enjoy this easy grilled chicken served with quinoa for a quick dinner idea.
Roasted potatoes are a favorite of so many and I make them often with this apricot chicken recipe.
🍽 Similar recipes
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Apricot Glazed Grilled Chicken
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 1 teaspoon olive oil
- 1 medium shallot peeled and chopped
- 1 teaspoon freshly grated ginger
- 2 cloves garlic peeled and minced
- 1 cup apricot preserves
- ⅓ cup soy sauce ( low sodium) can use tamarind
- 2 Tablespoon mirin
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 medium boneless skinless chicken breast about 5 to 6 ounces each
- non-stick baking spray
Instructions
- In a medium-sized saucepan over medium heat, add 1 teaspoon olive oil.
- To the saucepan, add the chopped shallot and saute for about 2 to 3 minutes to soften the shallots. Stir in 1 teaspoon freshly grated ginger, and 2 cloves minced garlic, saute for another 10 to 15 seconds to allow the flavors to blend.
- To the saucepan, whisk in 1 cup apricot preserves, ⅓ cup soy sauce, 2 Tablespoons mirin, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ½ teaspoon black pepper. Stir frequently and allow the preserves to dissolve and the mixture will begin to bubble, about 4 to 5 minutes.
- Remove the pan from the heat and set aside to allow the marinade to cool a bit while you prepare the chicken.
- Trim the chicken breasts of any excess fat. Use a meat mallet to flatten the cutlets to about 1 ½ inches thick. Place the chicken breast into a large gallon storage bag or baking pan and add the cooled marinade.
- Seal the bag and place it in the refrigerator for at least 2 hours up to overnight. (the chicken can be frozen at this point as well)
- When ready to grill, remove chicken breasts from the storage bag and pat dry, discard the marinade.
- Spray the grill pan or grill with non-stick spray. To grill the chicken, heat the grill pan or grill to medium heat. Add the chicken and grill for 5 minutes, flip chicken and allow to cook another 4-5 minutes.(Use an instant-read meat thermometer to check the internal temperature of the chicken will be 165°F/ chicken when cooked through)
- Remove chicken from the grill and let rest for 5 minutes. Serve with your favorite sides, soups, or salads.
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