September 22, 2022

Nonnie’s Sticky Apricot Chicken

Recipe: Tieghan Gerard

Total Time: 40 minutes

“This recipe is really all about the sauce. The three main ingredients sound odd together but are magic. They create a sticky, sweet and savory chicken that will satisfy all your cravings.”


Billion Island Dressing

  • 1⁄2 cup avocado oil mayonnaise
  • 1 tbsp ketchup (I like Primal Kitchen)
  • Juice 1⁄2 lemon
  • 1 tsp hot sauce, plus more to taste (I like Frank’s RedHot)
  • 1 tbsp chopped pickles, plus 1 tbsp pickle juice
  • 1⁄2 tsp paprika
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp onion powder
  • Fine pink Himalayan salt and freshly ground pepper

Sticky Apricot Chicken

  • 3⁄4 cup high-quality apricot preserves or jam (I like Bonne Maman)
  • 1 cup Billion Island Dressing (see above), or store-bought Thousand Island or Russian dressing
  • 1 tbsp balsamic vinegar
  • 1⁄2–1 tsp crushed red pepper flakes
  • 4 boneless, skinless chicken thighs or breasts (11⁄2–2 lbs.)
  • 1 large head broccoli, cut into florets
  • Steamed rice or cauliflower rice; fresh herbs such as basil, parsley, and/or cilantro, for serving


Yield: Serves 4

Make Dressing

  1. In small bowl, stir together mayonnaise, ketchup, lemon juice, hot sauce, pickles and pickle juice, paprika, garlic powder and onion powder to combine.
  2. Taste and season with salt and pepper. Add more hot sauce to taste. Store refrigerated in airtight container for up to 2 weeks.

Make Chicken

  1. Preheat oven to 400°F. In cast-iron skillet or 9″ x 13″ baking dish, stir together apricot preserves, dressing, vinegar and red pepper flakes. Add chicken and turn to coat. Arrange broccoli around chicken. Bake until chicken is cooked through and sauce is bubbling, 25 to 30 minutes.
  2. Serve chicken, broccoli and sauce over steamed rice and top with fresh herbs.

Half Baked Harvest: Every Day by Tieghan Gerard