My oven-baked apricot chicken skewers have all the juiciness and charred texture of the best kabobs, without a grill. I coat bites of chicken breast with a sweet and tangy marinade, roast the skewers in the oven, then finish them with a sticky apricot glaze. They come out perfectly-cooked and ready to devour as an appetizer or a meal!
Oven-baked Chicken Kabobs with Apricot Glaze
I’ve always loved my chicken satay for small plate meals. With warm weather on the way, I thought it was about time I add another flavorful chicken skewer recipe to the menu! These apricot-glazed bites of chicken breast are the perfect addition, and I know you’re going to agree.
Baking chicken kabobs in the oven is a great solution for finicky weather, and using my method guarantees crispy, juicy meat. I use apricot preserves as the base of my marinade/glaze/dipping sauce, and it does the job at every level. It infuses the skewer meat with flavor before going in the oven, turns into a sticky glaze that adds a caramelized finish under the broiler, and then I use the rest for a tasty dipping sauce. Yum!
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Prevent Soggy Kabobs!
The secret to crispy baked chicken kabobs? Place them on a wire rack to keep them elevated while roasting, so they cook evenly, and don’t get stuck baking in their own juices. I also add a final layer of marinade right before broiling, which essentially ‘flash-caramelizes’ the apricot glaze. This builds up a sticky, delicious finish that keeps the skewer meat incredibly juicy inside, and adds a wonderful charred finish to the outside.
Baked Apricot-Glazed Chicken Skewers
Equipment
- Metal or Bamboo Skewers
- Baking Sheet
- Wire Cooling Rack
Ingredients
- 2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces*)
- ⅔ cup apricot preserves (**)
- 3 tablespoons smooth Dijon mustard (***)
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice (or apple cider vinegar)
- 1 teaspoon kosher salt (divided)
- ½ teaspoon freshly ground black pepper (divided)
- 1 teaspoon ground sweet paprika
- ½ teaspoon smoked paprika (****)
- 5 tablespoons water (divided)
Optional Garnishes:
- chopped fresh parsley
- thinly sliced green onions
Instructions
- Preheat oven to 425°F with a rack in the center position. Line a rimmed baking sheet with parchment paper and set a wire rack on top. Lightly grease the rack with oil or nonstick spray.
- In a medium bowl, whisk together the apricot preserves, Dijon mustard, olive oil, vinegar or lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper, sweet paprika, smoked paprika, and 2 tablespoons water.⅔ cup apricot preserves, 3 tablespoons smooth Dijon mustard, 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, 0.5 teaspoon kosher salt, 0.25 teaspoon freshly ground black pepper, 1 teaspoon ground sweet paprika, ½ teaspoon smoked paprika, 2 tablespoons water
- Transfer about half of the marinade to a small saucepan and set aside for the dipping sauce.
- Thread the chicken onto skewers. Season all sides with the remaining salt and pepper.2 pounds boneless, skinless chicken breasts, 0.5 teaspoon kosher salt, 0.25 teaspoon freshly ground black pepper
- Brush the skewers generously on all sides with half of the remaining marinade. Arrange them on the prepared rack, leaving a little space between each skewer.
- Roast for 10-12 minutes, until the chicken is just cooked through and the internal temperature reaches 165°F.
- While the chicken roasts, add the remaining 3 tablespoons of water to the reserved marinade in the saucepan and set it over medium heat. Bring to a gentle simmer and cook for 3-5 minutes, stirring frequently, until slightly thickened and glossy. Remove from the heat and set aside; the sauce will continue to thicken as it cools.3 tablespoons water
- Remove the pan from the oven and switch the oven to broil on high. Use the remaining marinade to generously baste the tops of the skewers. Return to the oven and broil 2-3 minutes, until lightly browned and caramelized.
- Remove the skewers from the oven and let them rest for a few minutes. Garnish with parsley or green onions and serve warm with the apricot-Dijon dipping sauce on the side.chopped fresh parsley, thinly sliced green onions
Notes
- If using bamboo skewers, soak for 30 minutes to prevent burning.
- Pat the chicken dry before seasoning and glazing to help the marinade stick.
- Make sure the oven is fully preheated before adding the chicken.
- If you do not have a wire cooling rack, flip the chicken halfway through roasting for even browning.
- For a chutney-style variation, add 1-2 tsp finely grated fresh ginger and 1 small grated garlic clove to the marinade.
- A splash of soy sauce or fish sauce can also add savory depth without changing the glaze texture.
- Separating the sauce early prevents cross-contamination and allows the dipping sauce to be safely cooked and concentrated.
- For an extra glossy, restaurant-style sauce, whisk 1 tbsp cold butter into the dipping sauce after it finishes reducing and is removed from the heat.
- A short rest after cooking allows the juices to redistribute, keeping the chicken moist.
- Serve with roasted vegetables, coconut rice, herbed couscous, or a crisp cucumber salad to balance the sweet glaze.
- Grill: Preheat a grill to medium-high and oil the grates. Grill skewers for 8-10 minutes, turning every 2 minutes, then brush with remaining marinade and grill 1 to 2 minutes more until lightly charred.
- Air Fryer: Use shorter cocktail skewers designed for appetizers so they fit comfortably in the air fryer basket. Air fry at 400°F for 8-10 minutes, turning once, then brush with glaze and cook 1 to 2 minutes more until caramelized. You will need to work in batches, which is why the oven method is often faster for larger quantities.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Apricot Chicken Skewers in the Oven Step by Step
Prep: If you’re using bamboo skewers, soak them in water for at least 30 minutes before roasting to prevent burning! Preheat your oven to 425°F with a rack set in the center position. Line a rimmed baking sheet with parchment paper, then set a wire rack on top. Lightly grease the rack with oil or nonstick spray to prevent sticking. Pat the chicken breasts dry, and cut them into 1-inch pieces. Thorough drying helps the glaze “grip” the meat rather than sliding off.
Make the Marinade: In a medium bowl, whisk together ⅔ cup of apricot preserves, 3 tablespoons of Dijon mustard, 3 tablespoons of olive oil, 1 tablespoon of fresh lemon juice or apple cider vinegar, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, 1 teaspoon of ground sweet paprika, ½ teaspoon of smoked paprika, and 2 tablespoons of water. Give it a quick taste; If your preserves are extra sweet, add a tiny squeeze more lemon to balance the acidity.
Divide the Sauce: Before the chicken ever touches the sauce, transfer about half of that marinade into a small saucepan. This is crucial: by separating it now, you ensure the final dipping sauce is completely safe from raw chicken cross-contamination. Set that saucepan aside for later.
Season the Chicken: Thread your chicken breast pieces onto the skewers. Instead of “scrunching” them tightly, leave a tiny, almost invisible gap between the pieces. This allows the hot air to circulate around each cube, giving you better browning and preventing that “boiled” texture. Once they’re threaded, season all sides with your remaining ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Brush the Skewers: Brush the skewered meat generously with the apricot marinade remaining in your bowl. Arrange them on your prepared wire rack, with a little breathing room between each stick. If you like, let the skewers marinate up to 30 minutes before cooking. Any longer and they’ll need to go in the fridge.
Roast the Skewers: Roast your chicken skewers in the preheated oven for 10-12 minutes, or until cooked through to 165°F. The wire rack is the secret here! It lets the hot air hit the bottom of the chicken so you don’t have to flip them.
Reduce the Sauce: While the kabobs roast, add the remaining 3 tablespoons of water to the reserved marinade in the saucepan, and set it over medium heat. Bring to a gentle simmer and cook for 3-5 minutes, stirring frequently, until slightly thickened and glossy. Remove from the heat and set aside. The sauce will continue to thicken as it cools.
Broil the Skewers: Remove the pan from the oven, and switch your setting to broil (high). Use any leftover marinade from the bowl to baste the tops of the skewers one last time. Return them to the oven and broil for 2-3 minutes, or until lightly brown and caramelized. Watch closely: the sugars in the apricot preserves can go from perfectly caramelized to burnt very quickly. You want a few charred, bubbly brown spots.
Finish: Let the skewers rest for 3-5 minutes–this lets the juices redistribute so the chicken stays moist. Sprinkle with chopped fresh parsley or thinly sliced green onions for a pop of freshness.
Serve: Serve roasted chicken kabobs with the warm, reduced apricot sauce. These make a great summer appetizer. For a meal, serve them with rice and some simple veggies.
How to Store, Freeze, and Reheat
Store leftover baked chicken skewers and apricot dipping sauce in separate airtight containers.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: To freeze, remove the chicken pieces from the skewers and place them in an airtight container or zip-top bag. Freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat Skewers: For best results, reheat in a 350°F oven for 5-7 minutes.
- Reheat Sauce: The sauce will likely be very thick when cold. To fix it, pop it in the microwave for 15 seconds, or warm it in a tiny saucepan with a teaspoon of water to loosen it back up to a dippable consistency.
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