Gluten Free Sticky Apricot Chicken

Description

Sticky Apricot Chicken is one of those sweet, sticky oven-baked dishes that busy families’ love. It’s easy to make, freezes well and can be enjoyed from fall to early spring before we move to outdoor cooking. These are also the type of recipes for young cooks to start with, especially if they love to eat them.

Cook Once, Eat Twice

Everyone has a different opinion about leftovers so you need to figure out what works for you. I expect this recipe to make more than two meals for me. I always portion enough for a second dinner and put it in the freezer. For people running in different directions many nights of the week it may be more helpful to make single serving containers for the fridge or freezer. Because this chicken dish freezes well it is also perfect for giving when you have a friend in need.

Organize For Success – The Gluten Free Pantry

To produce easy meals you need a well-stocked pantry and finding the balance takes time. For oven-baked dishes like this Sticky Apricot Chicken, my Cranberry Orange Chicken and the more exotic Mango Chutney Chicken you need a few jars in the pantry. To make these three recipes I stock my pantry with a jar of apricot jam, a tin or whole cranberry sauce and some mango chutney. To minimize the number of open jars in my fridge I prefer to buy the 1-cup size jars of jam or chutney.

How To Store Ginger Root

I love Asian cooking so I always want fresh ginger root in my kitchen. Some people prefer the jar of chopped or grated ginger but I just use the real thing (no label reading required). Yet it can be tricky to always have fresh on hand so here’s what I do. Freeze it!

Ginger root can be frozen and grated right out of the freezer. Use it, put it back and you’ll always have some. I do a combination. I like to keep fresh in the fridge but I also have a small piece in the freezer for the when I run out.

This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

Our Chili Sauce Obsession

Chili sauce is usually gluten free and most people have a selection in their fridge. Some people have a whole section! This recipe calls for the old-fashioned Heinz Chili Sauce (gluten free worldwide). My dad liked to eat that chili sauce on his eggs, some people put it on meatloaf and I use it for this Sticky Apricot Chicken.

I’ve tried this recipe with many kinds of chili sauce but the original recipe is my favourite. When you cook you get to experiment and this recipe is excellent for using up one or two tablespoons of any chili sauce. I can’t guarantee the outcome but here’s what I think.

This recipe is my version of the one from The Official Cookbook of Expo 86. It was written by Susan Mendelson, cookbook author and caterer in Vancouver, Canada. Thirty some years later my dog-eared, food-spattered copy is still on a shelf in my kitchen so I’d say that’s a recipe that has stood the test of time!

Let me know in the comments below if you tried this recipe and if you made any changes.


More Sweet & Sticky Oven-Baked Dishes

Click on the (hard to read) text on the image to go to the recipe/blog post.

Originally posted October 2015, updated November 2020

Sticky Apricot Chicken

This is one of those sweet and sticky oven-baked dishes that busy families' love. It's easy to make and freezes well.
Author: Cinde Little
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Canadian
Keyword: Sticky Apricot Chicken
Servings: 6 people

Ingredients

  • 12 bone-in chicken thighs
  • 1 jar apricot jam (8 oz/250 ml)
  • ½ cup Heinz Chili Sauce*
  • ¼ cup dry white wine
  • 2 Tbsp gluten free soy sauce
  • 2 Tbsp honey
  • 1 tsp grated fresh ginger
  • ¼ tsp salt

Optional garnish

  • 4 dried apricots, sliced (optional)

Instructions

  • Preheat oven to 350°F.
  • Place chicken thighs in large baking dish.
  • Measure all sauce ingredients into a 4-cup pyrex measuring cup.
  • Microwave sauce for 1 minute, stir and microwave for another minute.
  • Pour sauce over the chicken and bake for 1 hour. Half way through cooking time spoon the sauce over the chicken so it doesn't dry out.

Notes

*Heinz Chili Sauce is the one for this recipe. Experiment at your own risk and refer to the recipe description for my findings.
Tried this recipe?Let us know how it was!

4 Comments

  • Alene says:

    My former sister in law had a recipe for chicken with apricot jam and Lipton dried onion soup mix. It was a long time ago, but I vaguely remember it being stickier and sweeter. Now I’m going to have to Google it. This was good and certainly easy though. Thank you for the recipe!

    • Cinde Little says:

      Hi Arlene. I’ve never heard of that recipe with onion soup mix but back in the day there were lots of those recipes being shared. I’m glad you liked this version. I like it because I usually have all the ingredients on hand.

  • Wendy says:

    Sounds yummy. Love the description of the different chili sauces. Reminded me of the 3 bears description of the beds. I agree Thai sweet chili sauce is v sweet but have you tried making some oven potato wedges and serving them with sour cream and that sauce? Divine combination. An Aussie concoction. Thank me later😂.

    • Cinde Little says:

      I know, I thought of the 3 bears too but I had 4 chili sauces. Ha ha! I will definitely try the potato wedges, that sounds yummy too, and thank you in advance!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ingredients

Directions