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–+ servings
ginger apricot chicken
Author: Laurel Braun

Soy Apricot Chicken with Garlic Rice

5 from 1 vote
Soy Apricot Chicken - a sticky, sweet and sour-like sauce that tastes straight out of a Chinese takeout restaurant while being incredibly easy to make and delicious!
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinating Time: 2 hours
Total Time: 2 hours 40 minutes
Course: Lunch & Dinner, Main Course
Cuisine: Asian, Chinese
Servings: 4
Calories: 571 kcal

Ingredients

Soy Apricot Chicken
  • 4 large boneless skinless chicken thighs, (about 1 lb)
  • ¼ tsp fine sea salt
  • ¾ cup apricot jam
  • ¾ cup soy sauce1
  • 1 ½ tbsp unsweetened rice vinegar, or natural
  • 1 ½ tbsp sriracha
  • 1 tbsp ginger-garlic paste
Garlic Rice
  • 1 tbsp neutral oil
  • 1 tsp sesame oil
  • 2 garlic cloves, minced
  • 1 ½ cups jasmine rice
  • 1 tsp fine sea salt
  • 2 cups low-sodium chicken broth

Method

Soy Apricot Chicken Marinade
  1. Make the Sauce: Whisk to combine the apricot jam, soy sauce, rice vinegar, sriracha, and ginger-garlic paste. Reserve 1 cup of the marinade - you will reduce it and serve it with the chicken later.
  2. Marinate: Add the chicken to a bowl along with the remainder of the sauce (about ½ cup) and the salt. Stir well to coat and set in the fridge for 2 hours to marinate (you can marinate for 30 min if short on time).
  3. Preheat: When you're ready to start cooking, preheat your pellet grill to 425°F and remove your chicken from the fridge to sit on the counter for 20 minutes.
  4. Reduce Extra Sauce: Add your extra soy apricot sauce you set aside to a small pot or skillet and cook over medium-low heat until reduced by half and its thick and syrupy.
  5. Once the traeger is preheated - start your rice.
Garlic Rice
  1. Start Your Rice: Once the traeger is preheated you can start the rice. Add the oils to a medium pot over medium-low heat. Once the oil has heated a bit, add the garlic. Cook, stirring frequently, until the raw smell goes away (30 sec to 1 min).
  2. Add the rice and salt. Toast the rice, stirring occasionally, until the rice begins to turn white and fragrant (2-3 min). Do not burn the garlic.
  3. Add the chicken broth and bring to a gentle boil before covering and reducing the heat to the lowest setting. Cook for 18-20 minutes until cooked through.
Cook the Soy Apricot Chicken
  1. When the grill is hot and the rice is cooking, add the chicken to the hot grates and close the lid. Discard the rest of the marinade. Set a timer for 20 minutes.
  2. After 10 minutes on the grill, flip and baste with some of the reduced soy apricot sauce (being careful not to cross contaminate all the sauce).
  3. Cook for 20 minutes or until an instant read thermometer inserted into the largest piece reads 165°F.
Serve
  1. Serve 1/4 of the rice with 1 piece of chicken and 1/4 cup of sauce (or more if desired!). I like it with extra sriracha.

Nutrition

Calories: 571kcal | Carbohydrates: 80.2g | Protein: 30.3g | Fat: 15.1g | Sodium: 3472mg | Potassium: 754mg | Fiber: 1.2g | Calcium: 64mg | Iron: 4.2mg

Notes

Note 1: Sub gluten-free tamari or soy sauce if needed
Cooking on a BBQ: Preheat to medium-high and cook 10-15 minutes, flipping halfway and basting. They are done once an instant read thermometer inserted into the largest piece reads 165°F.
Big Appetites? Add a couple extra peices of chicken in the marinade. Make sure they're covered. You should still have enough sauce with this recipe.