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    Home » Main Dish

    Grilled Apricot Glazed Chicken

    Published: Jun 11, 2009 Last updated: Nov 30, 2020 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A delicious sweet and tangy glazed coat chicken that is cooked over indirect heat.
    Grilled Apricot Glazed Chicken on a cream colored plate
    First Published: June 11, 2009... Last Updated: June 9, 2020

    This Apricot-Glazed Chicken is an easy grilled recipe perfect for summer barbecues and picnics. The chicken is coated with a tangy apricot glaze and then cooked over an indirect heat, allowing the meat to cook to perfection.

    Overhead view of a plate with grilled chicken legs and potato salad with a strawberry to the left of the chicken

    This is a great recipe to make on the grill over indirect heat. The sauce is infused into the chicken as it slowly cooks over the fire

    Cooking Raw Chicken on the Grill

    I have always been fearful of cooking raw chicken on the grill. There is nothing worse than cutting into a piece of chicken that hasn't fully cooked and is still pink and raw on the inside. That is why, for the most part, I always would parboil my chicken before grilling it.

    However, I read about grilling meat over an indirect heat to allow it to cook fully and yet not burn the outside. I decided to give indirect grilling a try and see how I would do with it. The results turned out delicious and I decided to share this recipe and experience with my readers.

    partially cooked chicken legs on the grill

    How to Grill over Indirect Heat

    If your grilling over indirect heat, you may wonder how to get the grill marks on the meat! It's very simple, and I am happy to share with you how to grill over indirect heat until your meat is cooked to perfection.

    To Prepare the grill for indirect grilling on a gas grill, heat one side of the grill to medium-high and leave the other side with no heat.

    If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

    To begin, the meat will be cooked for 5 minutes on each side over direct flame. Once the meat has seared and grill marks have been made, the meat is place on the side of the grill with no flame to continue cooking.

    It is important to keep the lid of the grill closed when cooking over indirect heat. This allows the heat to remain trapped and cook the meat as if it were in an oven!

    Grilled Apricot Glazed Chicken Legs on a plate with a strawberry in the background

    What you need to make Apricot Glazed Chicken

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    A gas or charcoal grill: I love the results of both, but when cooking on the grill myself I much prefer a gas grill and this is the one I use.

    Chicken: I used drumsticks, but you can use chicken breast or thighs if you wish. This recipe serves 4 people so you need at 1 pound of chicken.

    Apricot preserves

    Red Wine Vinegar give this sauce the tang and helps to tenderize the chicken as it cooks.

    Make this Grilled chicken recipe your own

    • Give the sauce a little Asian touch use soy sauce instead of vinegar. I would reduce the amount of soy sauce to 1 tablespoon.
    • Use peach preserves or orange marmalade in place of apricot jam.
    • Remove the skin from the chicken prior to cooking, the meat will still turn out tender and juicy!

    Other Grilled Recipes you may like

    Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad

    Caprese Venison Burger

    Steak with Grilled Corn Avocado Salad
    Steak with Grilled Avocado Corn Salad

    Chipotle Beer Grilled Chicken

    Cilantro Lime Grilled Pork Chops

    Firemen's Field Day Chicken Barbecue

    Chipotle Beer Grilled Chicken

    Grilled Reuben Burgers

    Steak with Grilled Corn Avocado Salad

    *If you made this recipe for Grilled Apricot Glazed Chicken, please give it a star rating*

    Grilled Apricot Glazed Chicken on a cream colored plate

    Grilled Apricot Glazed Chicken

    Shelby Law Ruttan
    A delicious sweet and tangy glazed coat chicken that is cooked over indirect heat.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine American
    Servings 4
    Calories 293 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 pound chicken drumsticks
    • 3 tablespoons apricot preserves
    • 2 tablespoons red wine vinegar
    • 1 ½ tablespoons extra-virgin olive oil
    • 1 garlic clove minced
    • ½ teaspoon fine sea salt
    • ¼ teaspoon freshly ground black pepper
    • Cooking spray

    Instructions
     

    • In a small mixing bowl, whisk together the apricot preserves, red wine vinegar, olive oil and minced garlic.
    • Prepare the grill for indirect grilling (see notes below). Sprinkle the chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over; grill over direct heat 5 minutes or until browned.
    • Turn the chicken over and brush with apricot mixture. Grill 5 minutes over direct heat or until browned.
    • Turn the chicken over, moving it over indirect heat. Brush the chicken with more apricot mixture. Cover and cook for 15 minutes. Repeat this step one more time cooking the chicken for 20 minutes more or until it reaches an internal temperature of 165 degrees.

    Video

    Notes

    How to Grill over Indirect Heat

    If your grilling over indirect heat, you may wonder how to get the grill marks on the meat! Its very simple, and I am happy to share with you how to grill over indirect heat until your meat is cooked to perfection.
    To Prepare the grill for indirect grilling on a gas grill, heat one side of the grill to medium-high and leave the other side with no heat.
    If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
    To begin, the meat will be cooked for 5 minutes on each side over direct flame. Once the meat has seared and grill marks have been made, the meat is place on the side of the grill with no flame to continue cooking.
    It is important to keep the lid of the grill closed when cooking over indirect heat. This allows the heat to remain trapped and cook the meat as if it were in an oven!

    Nutrition

    Serving: 1gCalories: 293kcalCarbohydrates: 10gProtein: 27gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 144mgSodium: 382mgSugar: 7g
    Keyword Apricot Glazed Chicken
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Tangled Noodle

      June 16, 2009 at 1:50 am

      I am so ready to gnaw on that drumstick right now! I will say it again - I love sweet and savory (and grilled to boot)!

      Reply
    2. Laurel

      June 15, 2009 at 9:55 am

      I made this too! As soon as it saw it on myrecipes, it went on my to make list.

      Reply
    3. Maria

      June 13, 2009 at 1:25 pm

      Hubs will love this one!

      Reply
    4. Meghan

      June 12, 2009 at 11:56 pm

      OMG... looks delish!

      Reply
    5. Ingrid

      June 12, 2009 at 7:34 pm

      I hear ya about being paranoid of undercooking chicken which is why I always overcook it and my poor children think they don't like chicken. 🙁
      ~ingrid

      Reply
    6. nora@ffr

      June 12, 2009 at 7:18 pm

      yummm!! love chicken specially ven roasted.. yes look amazing and gonna try ye way soon with apricot sauce.. yumm yumm!! first visit and m loving ye blog.. keep it up!!
      cheers!!

      Reply
    7. Helene

      June 12, 2009 at 4:20 pm

      Your chicken looks delicious. I like the idea of adding apricot sauce. That must had just the right amount of sweeteness to the chicken. This is bookmarked. Love the pics and that truck is nice.

      Reply
    8. tastyeatsathome

      June 12, 2009 at 4:05 pm

      Sounds so yummy, perfect for weeknight BBQ!

      Reply
    9. alwayswinner786

      June 12, 2009 at 3:39 pm

      BBQ chicken with apricot sauce heavenly delicious!

      Reply
    10. Amy J.

      June 12, 2009 at 12:56 pm

      Yum, that looks great, and reminds me that we need to grill out more in this warmer weather!

      Reply
    11. Marthe

      June 12, 2009 at 10:52 am

      This looks delicious!! One of the first things I bought after arriving in Canada this week was picking up the June 2009 Cooking Light issue and a Cooking Light special: 5 ingredients in 15 minutens.

      Reply
    12. J.Danger

      June 12, 2009 at 5:27 am

      looks like fun! and that chicken looks great!

      Reply
    13. Juliana

      June 12, 2009 at 3:17 am

      This chicken looks great...can only imagine the flavor...I love fruity flavor in chicken...yummie! Nice pictures as well.

      Reply
    14. CookiePie

      June 12, 2009 at 1:21 am

      That chicken looks so yummy!!

      Reply
    15. Stephanie-Oh

      June 12, 2009 at 1:09 am

      Ohhh Sounds so good/ Love grilled chicken.Will definitely try this weekend. Thanks foe the opportunity to win sub. to Cooking Light.

      Reply
    16. Birdsong Designs

      June 11, 2009 at 11:05 pm

      Looks tasty!

      Reply
    17. etirv

      June 11, 2009 at 8:56 pm

      I love this recipe, thanks!

      Reply
    18. lola

      June 11, 2009 at 8:55 pm

      this looks great!

      Reply
    19. Carrian

      June 11, 2009 at 5:18 pm

      I'll for sure give this one a try. We have a very similar recipe, but sometimes a small change can make it totally different. Sounds delicious

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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