Apricot-glazed grilled chicken thighs are a great try for your next backyard barbecue session. Courtesy of The Healthy Maven, these juicy marinated chicken thighs are worth getting your fingers sticky for! We recommend serving them with a big helping of greens or roasted veggies on the side.

Ingredients for servings

  • 0.5 cup ketchup certified gluten-free if necessary

  • 1.5 tablespoons apple cider vinegar

  • 1.5 teaspoons molasses

  • 0.5 cup unsweetened dried apricots

  • 0.25 cup water

  • 1.5 teaspoons dried ground mustard

  • 1.5 teaspoons onion powder

  • 0.5 teaspoon garlic powder

  • 0.25 teaspoon sea salt

  • 12 chicken thighs about 3.5 ounces or 98g per thigh


  • Place apricots in a bowl and cover with water. Let them soak for at least 1 hour.

  • Drain apricots and place in a blender or food processor, and blend until a smooth paste is formed.

  • In a medium-sized pot, add apricot paste with all the ingredients except the chicken thighs. Bring ingredients to a boil and then lower to a simmer; cook for 20 minutes.

  • Let cool slightly before marinating chicken for at least 1 hour in fridge, but ideally overnight.

  • Preheat grill to medium-high and lightly oil grates. Grill the chicken thighs for about 6 minutes on each side (12 minutes total).


Cook time may be longer for larger chicken thighs or breasts, so poke the thigh with a fork or skewer and see if the juices run clear to indicate they’ve been cooked thoroughly.

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