This Gluten-Free Apricot Chicken is easy to prepare, juicy, tender, and coated in a sticky apricot glaze that's bursting with a delicious sweet and tangy flavor! Plus, it can be made paleo and low-carb too!
I love love love this gluten-free apricot chicken! It's easy to throw together, tender, flavorful, and delicious!
For those of you who live in Oklahoma, this dish is inspired by The Interurban's apricot chicken. It has a sticky apricot glaze that's sweet, tangy, and bursting with flavor!
Here are the simple ingredients:
- Bone-In Skin-On Chicken Thighs: Be sure to use bone-in skin-on chicken thighs, otherwise the chicken will be extremely dry!
- Mayo: Use any mild-flavored mayo. I prefer to use my Easy Homemade 5-Minute Whole30 Mayo or Veganaise if you're egg-free. Also, be careful if you use primal/paleo mayo, as they can have a very strong taste.
- Apricot Preserves: This is the main taste of the dish, so use high-quality preserves that you really like!
- Gluten-Free Soy Sauce: Soy sauce typically has gluten, so be sure to buy gluten-free soy sauce or Tamari. Or you can substitute the soy sauce with coconut aminos for paleo and/or soy-free.
- Onion Powder: Adds flavor.
- Dijon Mustard: Adds flavor and tang.
- Salt & Pepper: Seasoning, enhances the flavor.
🔪 Easy instructions
Step #1: Place the chicken on a broiler pan and season with salt and pepper.
💭Tip: The broiler pan ensures that the chicken gets nice and crispy. If you don't have a broiler pan, simply put a folded cooling rack on a baking sheet.
Step #2: Bake in the oven at 425 degrees for 35 to 45 minutes, or until cooked through.
Step #3: In a medium-sized bowl, mix together the mayo, apricot preserves, dijon mustard, onion powder, and coconut aminos or gluten-free soy sauce.
Step #4: Using tongs, dip each piece of chicken in the apricot glaze and place them back on the broiler pan.
Step #5: Bake for an additional 5 to 10 minutes, or until the glaze is hot and bubbly. Enjoy!!!
This recipe goes great with a simple side dish such as a salad with ranch or balsamic dressing, skillet green beans, or grilled asparagus and dinner rolls, such as these keto dinner rolls if you follow a low-carb diet.
Leftover gluten-free apricot chicken can be stored in the refrigerator for 3 to 5 days.
This recipe is gluten and dairy-free (yes, mayo is dairy-free!). However, here are some substitutions to make it fit more diets:
- Paleo: Use coconut aminos instead of soy sauce, a mild-tasting mayo that uses only healthy oils (such as avocado or olive) without added sugar (I recommend this 5-minute homemade mayo), and apricot preserves without added sugar. If you can't find preserves without added sugar, it's super easy to make your own paleo apricot preserves.
- Low-carb, use no-sugar-added low-carb preserves. Since this is the main taste of the recipe, be sure to use high-quality preserves that taste good!
- I don't recommend boneless, skinless chicken for this recipe. If you use boneless, skinless chicken it will turn out extremely dry!
- You can replace the gluten-free soy sauce with coconut aminos.
💭 Top tips
- Do not try dipping the chicken into the sauce at the beginning of baking thinking it will make it more flavorful. Due to the sugars in the sauce, it will burn if baked that long! Adding the sauce at the end of baking still provides loads of flavor.
- Be sure to use a mild-tasting mayo, I prefer to use this Easy Homemade 5-Minute Whole30 Mayo or Veganaise if you're egg-free. I've found that some of the primal/paleo mayos have a strong taste that can leave an aftertaste.
If you’ve tried this Gluten-Free Apricot Chicken or any other recipe on the blog please let me know in the comments below!
Gluten-Free Apricot Chicken
- 8 Bone-In Chicken Thighs Or Drums
- Sea Salt - to taste
- Ground Pepper - to taste
- ½ Cup Mayonnaise
- ½ Cup Apricot Preserves
- 1 ½ Tbsp. Dijon Mustard
- ¼ Tsp. Onion Powder
- ½ Tsp. Gluten-Free Soy Sauce - or coconut aminos
- Almond Slices For Garnish - optional
- Preheat oven to 425 degrees. Grease a broiler pan then place chicken on the pan skin side up. If you don't have a broiler pan, simply place a folded cooling rack on a baking sheet. Sprinkle with salt and pepper. Then, roast for 40 minutes or until cooked through.
- While the chicken is cooking, mix the apricot sauce ingredients in a medium-sized bowl.
- With tongs, dip each chicken thigh or leg into the sauce, submerging completely.
- Place back onto pan. After all the chicken is coated, return pan to oven for 5 to 10 minutes, or until hot and sizzling.
- Brush or dab on additional sauce and serve.
- Leftovers can be stored in the fridge for 3 to 5 days.
Add Your Own Notes
- Nutrition info uses Smuckers Sugar-Free Apricot Preserves. It also uses all of the glaze, but I always have some leftover.
- Do not substitute boneless, skinless chicken. If you do, the chicken will be extremely dry! The bones and skin are what make the chicken juicy and flavorful.
- For the mayo, I prefer to use my Easy Homemade 5-Minute Whole30 Mayo or Veganaise if you're egg-free. I've found that some of the primal mayos have a strong taste that can leave an aftertaste. So be sure to use a mild-flavored mayo.
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my