Teriyaki-Glazed Chicken With Tangy Apricot Ketchup



4 servings (serving size: 2 thighs, 1/4 cup apricot ketchup, and 1 tablespoon cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 317
Caloriesfromfat 26 %
Fat 9.1 g
Satfat 1.9 g
Monofat 4.3 g
Polyfat 1.7 g
Protein 29.5 g
Carbohydrate 30.1 g
Fiber 3.1 g
Cholesterol 113 mg
Iron 2.4 mg
Sodium 824 mg
Calcium 52 mg


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


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.

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.

Prepare grill.

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.

Mary Corpening Barber and Sara Corpening Whiteford,

Cooking Light

July 2001
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