Apricot Rosemary Chicken
Did you ever wake up in the morning and have a taste for something and didn’t have a recipe?
That’s how it was for me.
I had a taste for a sweet but zesty grilled chicken kebab.
Almost like the flavor of the samples they hand out in front of the Asian fast food restaurant in the mall.
Yes, I do admit to sampling them when I want a little tidbit now and then.
I was thrilled to find this recipe from BrannyBoilsOver.com.
I found sweet and zesty AND it included two of my favorite ingredients…
apricots and rosemary.
You make a glaze out of apricot jelly, soy sauce, crushed red peppers and fresh rosemary.
Heat over the stove until blended and warm.
Chop chicken into 1″ chunks and rub with the brown sugar rosemary mixture.
Place chicken on skewers and grill brushing with glaze until slightly charred.
A perfect Summer dinner easily served with a salad or grilled vegetables!
ONE YEAR AGO: Mango Monday
- 3 teaspoons minced fresh rosemary, divided
- 1 teaspoon dark brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1¼ lb boneless, skinless chicken breasts or thighs, trimmed of excess fat and cut into 1-inch cubes
- ¾ cup apricot preserves
- 3 tablespoons soy sauce
- Combine 2 teaspoons of the rosemary, the brown sugar, salt, pepper and red pepper flakes in a small bowl.
- Place the chicken in a large bowl.
- Sprinkle the spice mixture over the chicken and toss to coat well.
- Preheat the grill to medium-high heat and oil the grates lightly .
- While the grill is heating, place the chicken cubes onto skewers. (If using wooden skewers, make sure to soak them in water for 15 minutes prior to placing the meat onto them.)
- In the meantime, make the glaze: Combine the remaining teaspoon of rosemary, the apricot preserves, a pinch of salt, a pinch of crushed red peppers, and the soy sauce in a small saucepan.
- Set over low heat and stir just until the mixture is heated through. Remove from heat.
- Place the kebabs on the grill and cook, turning every 3 minutes or so, until they are slightly charred on all sides and cooked through, about 12-15 minutes total.
- In the last 3 minutes of cooking, brush the kabobs with the apricot glaze using a pastry brush on all sides.
- Transfer the kebabs to a platter.
- Serve with the remaining apricot sauce.
15 comments on “Apricot Rosemary Chicken”
Leave a Reply to Julia {The Roasted Root} Cancel reply
Wow this looks absolutely amazing!! Stunning presentation, I can’t wait to try this!
Oooh, an apricot glaze sounds so great on chicken! Plus rosemary…mmm! Now I know what is going on my grill next time it’s fired up!
You won’t be sorry!
Do you know if it works in the oven?
I would suggest using the “broil” option on your oven.
Another killer recipe from your blog
Just the other day I made an Apricot Rosemary Jam and it is actually so tasty.
I’ll make this recipe using my jam and just add the other ingredients. It looks absolutely delicious!!
And I’m sure your jam will be a nice compliment! Drooling….
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Just made this for dinner tonight and it was amazing! Thanks so much for the recipe
We had grilled veggies and some rice with it and put the left over sauce on the rice. Big hit, let me tell you!
You made my night! So glad you tried it!
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Making this tonight for the SECOND time. We loved it so much last summer that I’m pulling up the recipe once again. Thanks so much for a delicious dinner idea!
This recipe is a real crowd pleaser. I cook it to impress and I don’t know anyone who doesn’t like it. It’s easy and it taste like your a gourmet cook. Making this recipe with chicken thighs is the key. The chicken is moist and more flavorful than making it with chicken breast. It’s fun to dip your chicken into the secret apricot sauce. I guarantee everyone with love it!
It’s good to serve with saffron rice as well!