Teriyaki-Glazed Chicken With Tangy Apricot Ketchup Recipe

Name: Teriyaki-Glazed Chicken With Tangy Apricot Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7-ounce) can chipotle chiles in adobo sauce; 1/2 cup low-sodium teriyaki sauce; 8 chicken thighs (about 2 1/2 pounds), skinned; 3 teaspoons minced garlic cloves, divided; 1 tablespoon olive oil; 1 cup chopped onion; 2 cups chopped apricots (about 3/4 pound); 1/4 cup apricot preserves; 1 tablespoon fresh lime juice; 3/4 teaspoon salt, divided; Cooking spray; 1/4 cup chopped fresh cilantro

Servings: persons

1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup low-sodium teriyaki sauce
8 chicken thighs (about 2 1/2 pounds), skinned
3 teaspoons minced garlic cloves, divided
1 tablespoon olive oil
1 cup chopped onion
2 cups chopped apricots (about 3/4 pound)
1/4 cup apricot preserves
1 tablespoon fresh lime juice
3/4 teaspoon salt, divided
Cooking spray
1/4 cup chopped fresh cilantro

1
Remove 1 chile from can, and mince. Place 1 teaspoon minced chile in a large zip-top plastic bag. Reserve 1/2 teaspoon minced chile, and set aside. Reserve the remaining chiles and sauce for another use. Add teriyaki sauce, chicken, and 2 teaspoons garlic to bag; seal and marinate in refrigerator 3 to 12 hours.
2
Heat oil in a medium nonstick skillet over medium heat. Add 1 teaspoon garlic and onion, and cook for 5 minutes or until tender, stirring frequently. Add the reserved 1/2 teaspoon minced chile, chopped apricots, preserves, lime juice, and 1/2 teaspoon salt; cook mixture over medium-high heat for 5 minutes or until apricots are very tender. Remove from heat; cool slightly. Place apricot mixture in a blender; process until smooth. Cool to room temperature. Remove 1/2 cup apricot mixture.
3
Prepare grill.
4
Remove the chicken from the bag, and discard the marinade. Sprinkle the chicken with 1/4 teaspoon salt. Place the chicken on grill rack coated with cooking spray, and grill for 10 minutes on each side, basting frequently with the reserved 1/2 cup apricot mixture during the last 5 minutes. Serve chicken with remaining apricot mixture. Sprinkle with cilantro.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (7-ounce) can chipotle chiles in adobo sauce, 1/2 cup low-sodium teriyaki sauce, 8 chicken thighs (about 2 1/2 pounds), skinned, 3 teaspoons minced garlic cloves, divided, and more.

Yes, Teriyaki-Glazed Chicken With Tangy Apricot Ketchup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teriyaki-Glazed Chicken With Tangy Apricot Ketchup

How did you like this recipe?

Frequently Asked Questions