Baked Apricot-Glazed Chicken Skewers

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Baked Apricot-Glazed Chicken Skewers

These juicy oven-baked chicken skewers are coated in a sticky-sweet apricot glaze that pulls double-duty as a yummy dipping sauce! Roasted to perfection, these chicken kabobs make a great appetizer or meal.

Prep Time25

Cook Time15

Total Time40

Course: Appetizer, Dinner, Main Course

Cuisine: American

Servings: people

Calories: 366kcal

Author: Becky Hardin

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

*Chicken thighs can be substituted for a juicier result, but plan on 2-3 extra minutes of cooking time.

**Look for preserves with short ingredient lists and visible fruit. Peach or mango preserves work as substitutes with slightly different but still balanced flavor profiles.

***Whole-grain or yellow mustard are not recommended, as they will alter both the flavor balance and the way the sauce emulsifies.

****If unavailable, a small pinch of chipotle powder or smoked salt can achieve a similar effect.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: The marinade can be made up to 3 days ahead and refrigerated. Stir well before using, as it may thicken slightly. Avoid marinating the chicken in advance, as the acidic glaze can negatively affect the texture of the meat over time.

Storage: Store leftover chicken and sauce separately in airtight containers for up to 3 days in the refrigerator.

Meal Prep: Cook the skewers, remove the chicken from the sticks, and portion into lunch containers with grains and vegetables. Store the sauce separately and drizzle just before eating to maintain the best texture.

Nutrition