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Apricot-Glazed Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This apricot glazed chicken offers a sophisticated balance of sweet and savoury flavours, making it a standout choice for a high-protein dinner. The combination of fruity preserves, zingy ginger, and salty soy sauce creates a deeply aromatic marinade that caramelises beautifully in the oven. By allowing the drumsticks to marinate for at least eight hours, the meat becomes incredibly tender and infused with a rich, complex glaze that appeals to both children and adults.

Ideal for busy weeknights or casual weekend gatherings, this recipe is both straightforward and impressive. Prepared in a single baking tray for minimal washing up, these drumsticks are best served alongside a fresh green salad or some fluffy white rice to soak up the extra sauce. It is a nutritious, homemade alternative to takeaway chicken that provides a generous boost of protein in every serving.

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Ingredients for Apricot-Glazed Chicken

  • 60g finely chopped shallots (2 large)

  • 30g finely chopped peeled ginger

  • 2 tablespoons vegetable oil

  • 120ml red-wine vinegar

  • 160ml soy sauce

  • 240ml apricot preserves (350g)

  • 16 chicken drumsticks (2.0kg)

How to make Apricot-Glazed Chicken

Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoons each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.

Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.

Preheat oven to 218°C with rack in middle.

Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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