Sometimes I find it hard to make much of anything out of the fresh summer produce I pick up at the market. I have all of these great ideas (like the list of seasonal recipes below) but then I get to the market, and if I’m honest, some of the produce gets eaten even before we arrive home, like that little turquoise carton of berries we picked up this Saturday. And my family is no help either, Everett could eat all of the berries if I let him. But if I have enough self discipline, to put aside some of the produce without eating it immediately, what comes in the end is always worthwhile. This recipe for Apricot Glazed Chicken is really an apricot sauce that is good on just about anything from quinoa and veggies to chicken. Today I’m sharing how to use it as a glaze for grilled or roasted chicken but you’ll have plenty leftover sauce for other uses!
This sauce is great made in advance then you can spread it over chicken before roasting or grilling or use it for a few days over grains and veggies. Lighten it up with a little oil and vinegar and it makes a great salad dressing too. Glazed Apricot Chicken is perfect over a bed of quinoa to soak up the extra sauce and a side of fresh steamed green peas is also a perfect pair to go along with it.
I’m so lucky to have such inspiration all around me for seasonal foods. Recipes like Liz’s Chocolate Strawberry Protein Smoothie, Erin’s Peach Salad with Chicken, or Marcie’s Strawberry Panzanella Salad motivate me to make something delicious with my produce. See the full list below for more inspiration!
Quick Pickled Strawberries with Black Pepper and Tarragon by Simple Bites
Pea and Arugula Pesto by Floating Kitchen
Creamy Grilled Corn Pasta by Completely Delicious
Chocolate Strawberry Protein Smoothie by The Lemon Bowl
Crispy Chicken & Cucumber Salad with Dijon Vinaigrette by Climbing Grier Mountain
Healthy Zucchini Muffins by Gimme Some Oven
Fresh Corn Salad by Bless this Mess
Apricot Glazed Chicken by Vintage Mixer
Spinach Pesto by Mountain Mama Cooks
Papaya Seed Vinaigrette Dressing by Kitchen Confidante
Baked Zucchini Fries with Pesto Yogurt Dipping Sauce by Cookin’ Canuck
Peach Salad with Grilled Chicken and Raspberries by Well Plated
Poached Beets with Star Anise and Cinnamon by Project Domestication
Strawberry Fields Panzanella Salad with Strawberry Balsamic Vinaigrette by Flavor the Moments
How to Make Arugula Pesto by Foodie Crush
Apricot Chicken Recipe
Ingredients
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 1/2 onion, diced
- 1 celery stalk, sliced
- 8 small apricots, cut into wedges (about 3 cups)
- 1/4 cup honey
- 3/4 cup vegetable stock
- 1/2 tablespoon fresh thyme
- 1/2 tablespoon oregano flowers, optional
- salt and pepper to taste
- 1 whole chicken, 4-5 lb, divided (skin on)
Instructions
- Saute the onion in the butter and olive oil until almost translucent. Add in the celery and apricots. Saute together for 3-5 minutes or until apricots start to soften. Add in the honey, stock, and herbs. Cook on medium low for 15 minutes. Cool then blend using a blender or immersion blender. Store in an airtight container in the fridge for up to one week. Use a basting brush and 1/4 cup of the sauce (separated since you'll be using it on raw chicken) to coat the chicken before grilling or roasting. Rewarm the rest of the sauce in a small pot before serving.
to cook the chicken
- Grill or roast the chicken until an internal temperature of 165 degrees. This is about 50 minutes if you're roasting or 10-15 minutes on each side if you're grilling. Remove the smaller pieces early so they don't overcook (wings).
- Servie with quinoa, veggies, and extra sauce.
Beautiful Becky! I’m just starting to use fruit in more savory ways, and I can’t believe I’ve waited so long.
It is hard not eating farmer’s market finds right when you walk through the door, isn’t it? I have to hide things if I want to use them in a dish. 🙂 I love apricots, and using them in a savory dish like this was such a great idea, Becky! This meal looks delicious, and thank you again for including me in this wonderful group!
Yes, I hide them from myself and my husband too. He doesn’t quite understand that pretty much everything in our fridge has a purpose!
Oh I can barely make it home from the Farmer’s Market without inhaling ALL the berries that I buy. They are just TOO good right now. Love this apricot sauce and your chicken looks so divine!
Thanks friend! If you ever find yourself with too many apricots, you must make this 🙂
This is perfection. My kind of seasonal eating!
Thanks Aimee, you’ll have to make some of this apricot chicken for the fam this summer 😉
I couldn’t agree more when it comes to cooking farmer’s market finds. They disappear too quickly! I adore apricots and this sounds like the perfect dinner for summer!
I love apricots too and they so often get overlooked with all of the bounty of summer produce.
I would love to try this recipe! It looks so tasty!
Kelly, give it a try and report back 🙂
I have the exact same problem when I visit farmers markets, too! I love that you used an apricot sauce for the chicken! Wouldn’t have thought of that!
Lisa, Good to hear that someone besides me gobbles up all the fresh produce! If you get a chance to try the apricot sauce, let me know what you think!
Made the tonight with some local Utah apricots — delicious!! Thanks for the timely recipe!
Yeah! Thanks for reporting back Kim!