This Paleo And Keto 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!
I love love love this keto 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!
Can I use boneless, skinless chicken?
I don't recommend boneless, skinless chicken for this recipe. I recommend bone-in, skin-on because it turns out more tender and juicy.
If you use boneless, it will turn out dry. And no one wants that!!!
Easy baked chicken
I love baking this chicken because it cooks perfectly every single time and you don't have to babysit it! If you're looking for a super easy dinner recipe, this is it!
Apricot glaze
For the apricot glaze, there are only 5 simple ingredients:
- mayo
- apricot preserves (use sugar-free for keto and low-carb)
- coconut aminos (or gluten-free soy sauce)
- onion powder
- dijon mustard
The mayo
For the mayo, I prefer to use my Easy Homemade 5-Minute Whole30 Mayo or Veganaise is 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.
The preserves
For the apricot preserves: Use one that you like! I've found that some sugar-free preserves taste awful, and the taste of this dish largely depends on the preserves. So choose one that you like!
And don't skip the coconut aminos, onion powder, and dijon mustard! The coconut aminos and onion powder add a great depth of flavor and the dijon mustard adds the perfect amount of tang.
These few ingredients make the most delicious apricot glaze everrrr!!!! I have to stop myself from eating it straight from the bowl, lol!!!!
🔪 Easy instructions
Sprinkle each piece with salt and pepper and place it on a broiler pan. The broiler pan ensures that the chicken gets nice and crispy. If you don't have a broiler pan, simply put a cooling rack in a baking sheet.
Bake in the oven at 425 degrees for 35 to 45 minutes, or until cooked through.
In a medium-sized bowl, mix together Mayo, Apricot Preserves, Dijon Mustard, Onion Powder, and Coconut Aminos or Gluten Free Soy Sauce.
Using tongs, dip each piece of chicken in the apricot glaze and place back on the broiler pan.
Bake for an additional 5 to 10 minutes, or until glaze is hot and bubbly and enjoy!!!
💭 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.
- 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 is 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.
- For the apricot preserves, use one that you like! I've found that some sugar-free preserves taste awful, and the taste of this dish largely depends on the preserves. So choose one that you like!
Looking for more Paleo and low-carb chicken recipes? Check out my Cilantro Lime Chicken With Avocado Salsa and my One-Skillet Chicken And Bacon Recipe! Or this Asian Chicken Salad from Allergy Free Alaska looks delicious too!
If you’ve tried this Apricot Chicken or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Apricot Chicken {Paleo & Keto}
Ingredients
- 8 Bone-In Chicken Thighs Or Drums
Apricot Glaze:
- 1/2 Cup Mayonnaise
- 1/2 Cup Sugar Free Apricot Preserves
- 1 1/2 Tbsp. Dijon Mustard
- 1/4 Tsp. Onion Powder
- 1/2 Tsp. Coconut Aminos or gluten free soy sauce
- Almond Slices For Garnish optional
Instructions
- Preheat oven to 425 degrees. Grease a broiler pan then place chicken on pan skin side up and 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 before serving.
Notes
- Nutrition info uses Smuckers Sugar-Free Apricot Preserves. It also uses all of the glaze, but I always have some left over.
- Do not try dipping the chicken into the sauce at the beginning of baking thinking it will make the chicken 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.
- 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 is 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.
- For the apricot preserves, use one that you like! I've found that some sugar-free preserves taste awful, and the taste of this dish largely depends on the preserves. So choose one that you like!
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Did you make this recipe? Let me know!