Apricot Chicken Skewers

Ingredients for Apricot Chicken Skewers

Every ingredient in this recipe has a real job to do, and the balance between sweet, tangy, and smoky is what makes these apricot chicken skewers stand out. I always use fresh lemon juice here — it brightens the whole glaze in a way that bottled juice just cannot match.

• 2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces — uniform size matters for even cooking)
• 2/3 cup apricot preserves (my preference is a good-quality preserve with real fruit pieces, not just jelly)
• 3 tbsp smooth Dijon mustard (smooth only — coarse-grain Dijon does not brush on as cleanly)
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice (or apple cider vinegar — in my experience, lemon gives a cleaner brightness)
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tsp ground sweet paprika
• 1/2 tsp smoked paprika (I recommend not skipping this — it adds a subtle depth that makes the glaze special)
• 5 tbsp water, divided (2 tbsp for the marinade, 3 tbsp for the dipping sauce)

Optional Garnishes:

• Chopped fresh parsley
• Thinly sliced green onions

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Step-by-Step Instructions

I recommend soaking your bamboo skewers before doing anything else — they need at least 30 minutes in water so they do not scorch under the broiler. Set a timer and prep everything else while you wait. This is the step most people forget and it matters.

Step 1: Preheat your oven to 425 degrees 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.

Step 2: In a medium bowl, whisk together the apricot preserves, Dijon mustard, olive oil, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, sweet paprika, smoked paprika, and 2 tbsp of water until smooth and well combined.

Step 3: Transfer about half of the marinade to a small saucepan and set it aside — this becomes your dipping sauce. Do this step before adding the chicken to avoid any cross-contamination.

Step 4: Thread the chicken pieces onto the soaked skewers. Season all sides with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Brush generously on all sides with half of the remaining marinade. Arrange on the wire rack with a little space between each skewer so the heat circulates evenly.

Step 5: Roast for 10 to 12 minutes, until the chicken is cooked through and the thickest piece registers 165 degrees F on an instant-read thermometer. The glaze will look set and slightly dry at this stage — that is normal and expected.

Step 6: While the chicken roasts, pour the remaining 3 tbsp of water into the reserved marinade saucepan. Set over medium heat and bring to a gentle simmer. Stir frequently for 3 to 5 minutes until slightly thickened and glossy. Remove from heat and set aside. If you enjoy glazed baked chicken recipes like this one, these Ranch Garlic Parmesan Chicken Skewers use the same skewer method with a completely different flavor profile and are just as easy.

Step 7: Pull the pan from the oven and switch the oven to broil on high. Baste the tops of the skewers with the remaining marinade from the bowl. Return to the oven and broil for 2 to 3 minutes until lightly browned and caramelized. Watch closely — the sugars in the preserves can go from golden to burnt very quickly.

Step 8: Let the skewers rest for 3 to 5 minutes. Garnish with chopped parsley or green onions and serve warm with the apricot-Dijon dipping sauce on the side.

What to Serve with Apricot Chicken Skewers

These skewers have a sweet, tangy glaze with warm paprika notes, so the best sides bring a neutral base, fresh contrast, or a creamy element to round out the plate.

Steamed Jasmine Rice: A simple, fluffy rice soaks up any extra dipping sauce and keeps the focus on the glazed chicken. It is the most natural pairing and works for both weeknight dinners and casual entertaining.

Roasted Garlic Vegetables: A sheet pan of roasted zucchini, bell peppers, or broccoli adds color and a slight char that complements the sweet apricot glaze well. This Garlic Roasted Vegetables recipe comes together at the same oven temperature and can bake alongside the skewers.

Greek Salad or Simple Green Salad: A crisp salad dressed with lemon vinaigrette adds brightness and cuts through the richness of the glaze. It also keeps the meal feeling light and fresh, especially in warmer months.

Couscous or Quinoa: Both work beautifully as a base. Toss with a little olive oil, lemon, and fresh herbs and the whole dish feels like something from a restaurant menu.

Warm Pita Bread: Soft pita is great for scooping up dipping sauce and wrapping around pieces of chicken. It turns these apricot chicken skewers into a more casual, hands-on meal perfect for family dinners. These Greek Chicken Tenders pair wonderfully with pita on the same table for a Mediterranean-inspired spread.

Honey Lime Mango Salsa: If you want to lean into the fruity, sweet-tangy direction of this dish, try serving these skewers alongside a bright mango salsa. This Honey Lime Chicken with Mango Salsa recipe uses similar bright flavors and can inspire a full tropical dinner menu.

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How to Store and Reheat Apricot Chicken Skewers

Leftovers store well in the refrigerator. Remove the chicken pieces from the skewers before storing and keep them in an airtight container for up to 3 days. Store the dipping sauce separately in a small jar for the same amount of time.

To reheat, warm the chicken in a 350 degree F oven for 8 to 10 minutes covered loosely with foil to keep it from drying out. I recommend avoiding the microwave for reheating skewered chicken — it makes the texture rubbery and the glaze loses its appeal.

Pro tip: leftover apricot chicken makes a great protein for grain bowls, wraps, or salads the next day. The sweet smoky flavor holds up beautifully even cold straight from the fridge.

FAQs

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Apricot Chicken Skewers

Baked chicken skewers glazed with a sweet and tangy apricot-Dijon marinade that caramelizes under the broiler and doubles as a homemade dipping sauce.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 366

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless skinless chicken breasts cut into 1-inch pieces
• 2/3 cup apricot preserves
• 3 tbsp smooth Dijon mustard
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice or apple cider vinegar
• 1 tsp kosher salt divided
• 1/2 tsp freshly ground black pepper divided
• 1 tsp ground sweet paprika
• 1/2 tsp smoked paprika
• 5 tbsp water divided — 2 tbsp for marinade, 3 tbsp for dipping sauce
• chopped fresh parsley optional garnish
• thinly sliced green onions optional garnish

Equipment

• Rimmed baking sheet
• Wire rack
• Skewers (bamboo or metal)
• Small saucepan
• Instant-read thermometer

Method

 

1. If using bamboo skewers, soak in water for at least 30 minutes before starting. Preheat oven to 425 degrees F with a rack in the center. Line a rimmed baking sheet with parchment and set a greased wire rack on top.
2. Whisk together apricot preserves, Dijon mustard, olive oil, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, sweet paprika, smoked paprika, and 2 tbsp water until smooth.
3. Transfer half of the marinade to a small saucepan and set aside for the dipping sauce. Do this before adding raw chicken.
4. Thread chicken pieces onto skewers. Season all sides with remaining 1/2 tsp salt and 1/4 tsp black pepper. Brush generously with half of the remaining marinade. Arrange on the wire rack with space between skewers.
5. Roast for 10 to 12 minutes until the chicken is cooked through and registers 165 degrees F at the thickest piece. The glaze will look set and dry — that is normal.
6. While the chicken roasts, add 3 tbsp water to the reserved marinade saucepan. Simmer over medium heat for 3 to 5 minutes, stirring frequently, until slightly thickened and glossy. Remove from heat.
7. Remove pan from oven and switch to broil on high. Baste the tops of the skewers with remaining marinade from the bowl. Broil for 2 to 3 minutes until caramelized and lightly browned. Watch closely — the preserves burn quickly.
8. Rest for 3 to 5 minutes. Garnish with parsley or green onions and serve warm with the apricot-Dijon dipping sauce.

Notes

Soak bamboo skewers for at least 30 minutes before use. Chicken thighs can substitute breasts — add 2 to 3 minutes to cook time. Can be grilled on medium-high for 4 to 5 minutes per side. Leftover chicken keeps refrigerated for up to 3 days and works great in grain bowls or wraps.