The sauce doubles as a marinade, which means the same mixture that flavors the chicken before it cooks becomes the base for what is spooned over it at the table. Apricot preserves, fresh mint, garlic, curry powder, Dijon mustard, and green onion; a short list with a long result. The curry powder is quiet here, more warmth than heat, and it keeps the fruit and herb combination from tipping into something too sweet.
Two chicken breasts, one sauce, and a dinner that comes together in under thirty minutes. The recipe works equally well with thighs, wings, or legs. The apricot mint combination is versatile enough to follow the chicken wherever it goes. This is the kind of weeknight recipe that earns a permanent spot in the rotation.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken – breast, wings, thighs, legs. I prefer the chicken breast as it is lean, juicy and a highest ratio meat:bones
- Apricot preserves
- Fresh mint
- Garlic paste – or minced clove of garlic
- Curry powder
- Scallions – optional
- Dijon mustard
How to Make Chicken with Apricot Mint Sauce
Step 1 – Make the marinade by mixing apricot preserves with mint, salt, pepper, curry powder, garlic paste, olive oil and white wine vinegar.
Step 2 – Transfer the chicken to the bowl with the marinade (or Ziploc bag) and make sure all sides of the chicken fillet are covered with marinade. Cover bowl with plastic foil and place bowl or bag in the fridge. Allow to soak up the flavors for 2-3 hours.
Step 3 – Remove the chicken breast from the marinade and wipe off the marinade (discard marinade). Season with salt and pepper and grill or cook in skillet on stove or in oven until the meat reaches an internal temperature of 165°F. Take the chicken off the heat and allow to rest for about 5 minutes.
Step 4 – Make the sauce by mixing remaining apricot preserves, fresh mint, Dijon mustard, olive oil, white wine vinegar, finely chopped scallions, salt and pepper.
Slice the chicken breast and drizzle the sauce over the meat and serve.
ENJOY !
Ways to Serve Chicken with Apricot Mint Sauce
Other Recipes to Try
Chicken with Apricot Mint Sauce
Pin Recipe Facebook Share by TextIngredients
- 8-10 ounces chicken breast fillet
- 3 tablespoons apricot preserves
- 2 tablespoons mint, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/4 teaspoon curry powder
- 1 teaspoon garlic paste, or minced garlic clove
- 1 scallions, finely chopped (optional)
- 1/2 tablespoon Dijon mustard
- salt & pepper
Instructions
- Make the marinade by mixing 1.5 tablespoons of apricot preserves with 1 tablespoon of finely chopped mint, salt, pepper, curry powder, garlic, 1/2 tablespoon olive oil and 1/2 tablespoon of white wine vinegar.
- Transfer the chicken to the bowl with the marinade and cover with plastic foil. You can also transfer marinade and chicken breast to a Ziploc bag. Place bowl or bag in the fridge and allow to soak up the flavors for 2-3 hours.
- Remove the chicken breast from the marinade (discard marinade) and wipe off the marinade. Season with salt and pepper and grill or cook in skillet on stove or in oven until the meat reaches an internal temperature of 165°F. Take the chicken off the heat and allow to rest for about 5 minutes.
- Make the sauce by mixing remaining apricot preserves, fresh mint, Dijon mustard, olive oil, white wine vinegar, finely chopped scallions (if you like), salt and pepper. (NOTE 1)
- Slice the chicken breast and drizzle the sauce over the meat and serve.
- ENJOY!
Notes
- Don’t use left-over marinade in the sauce, even though many of the ingredients are the same. The sauce will not be heated, so it would not be safe to use marinade that has been in contact with raw chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.