Teriyaki-Glazed Chicken With Tangy Apricot Ketchup

Yield: 4 servings (serving size: 2 thighs, 1/4 cup apricot ketchup, and 1 tablespoon cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 26%
  • Fat: 9.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 29.5g
  • Carbohydrate: 30.1g
  • Fiber: 3.1g
  • Cholesterol: 113mg
  • Iron: 2.4mg
  • Sodium: 824mg
  • Calcium: 52mg

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

Preparation

  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.
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