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Spicy Apricot-Glazed Chicken

Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. —Sonya Labbe, West Hollywood, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1/3 cup apricot preserves
  • 1/4 cup chili sauce
  • 1 tablespoon hot mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)


  • Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through.
  • Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°. Brush occasionally with preserves mixture during the last 5 minutes of cooking.
Nutrition Facts
1 chicken breast half : 209 calories, 3g fat (1g saturated fat), 63mg cholesterol, 476mg sodium, 23g carbohydrate (13g sugars, 0 fiber), 23g protein.

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  • AllisonO
    Feb 25, 2020

    Excellent and extremely easy. I used plain yellow mustard (prepared mustard) in lieu of the spicy mustard but it tasted fantastic! Next time I make this, I will definitely take the tip from previous reviewers and try to thicken the sauce a bit.

  • plin33
    Jun 9, 2019

    I used Mille Dijon and Crofter’s Apricot Jam, Sriracha chili sauce, dab of organic honey, sea salt and ground black pepper. I had one pouch of chicken tenderloins that i sorta poached in butter and broth in the pan until both sides turned white, removed most the liquid, set aside the chicken and dumped ( double batch ) of the sauce in the pan to simmer and reduce. When it was nice and thick and most the liquid simmered out, i put the chicken back in and tossed about to coat.

  • gremaux
    Mar 24, 2019

    No comment left

  • modestcook
    May 24, 2016

    I did this recipe on my gas grill, it turned out perfect. I used Dijon mustard not hot mustard. That's the only change I made to the recipe. Will make it again for sure.

  • NikNwo11
    May 6, 2016

    This is soooo yummy! Husband who likes spicy wanted more sauce to pour all over chicken (I had reserved some for that reason :)). I only had Sriracha Hot Chili Sauce so I only used 1/3 - 1/2 of what was called for so the spice wouldn't get too out of control. I just kept tasting it, adding apricot if too spicy and Sriracha if not spicy enough! We served this with Grands biscuits and corn on the cob. A summertime hit!

  • OhBeeOne
    Feb 5, 2016

    I cooked this totally different but we loved it. Did it the easy way. Cut chicken into bite size pieces and browned in skillet. Mixed sauce ingredients and put in microwave until warm (I used apricot jelly) and poured over chicken and let simmer a bit spooning sauce over chicken pieces. We had it over rice and loved it! Definitely a keeper and used on a regular basis (pineapple would be good added as well)

  • luigimon
    Jun 6, 2015

    Very good flavor.....I too made them in the crock pot and used bone-in thighs as that is what I had on hand. Love this recipe!

  • mlpluess
    Mar 28, 2015

    Amazing! Made this on the grill. It's a keeper!

  • jstowellsupermom
    Dec 30, 2014

    I cooked this in the crockpot on high for 4 hours and then brought the sauce to a boil to thicken before serving. Great, easy dish!!

  • bjsilve0
    Jun 9, 2014

    Wonderful and surprisingly low in fat and calories. These will be a favorite.