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Curried Apricot Chicken Sosaties

Curried Apricot Chicken Sosaties Recipe - Sweet, Tangy, and Perfect for the Grill

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 2 pounds (900 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 large red onion, cut into 1.5-inch chunks
  • 12–16 dried apricots
  • Skewers (metal or wooden; if wooden, soak for 30 minutes)
  • 1/2 cup apricot jam or preserves
  • 2 tablespoons apricot chutney (optional but great for depth)
  • 2 tablespoons mild curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons apple cider vinegar (or white wine vinegar)
  • 2 tablespoons soy sauce (or 1 teaspoon salt)
  • 2 tablespoons olive oil
  • 1/2 cup coconut milk (or plain yogurt)
  • 1 tablespoon brown sugar (optional, for extra caramelization)
  • Freshly ground black pepper, to taste
  • Red pepper flakes, to taste (optional for heat)
  • Cilantro, chopped
  • Lemon or lime wedges
  • Steamed rice, couscous, naan, or a simple green salad

Instructions
 

  • Make the marinade: In a bowl, whisk together apricot jam, chutney, curry powder, turmeric, cumin, coriander, ginger, garlic, tomato paste, vinegar, soy sauce, olive oil, coconut milk, and brown sugar. Season with black pepper and red pepper flakes if using. The mixture should be thick but pourable.
  • Marinate the chicken: Add chicken pieces to a large zip-top bag or bowl. Pour in about two-thirds of the marinade and toss to coat well. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor. Reserve the remaining marinade for basting.
  • Prep the skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread chicken, onion chunks, and dried apricots onto skewers, alternating for color and texture. Don’t crowd the pieces—leave small gaps so heat can circulate.
  • Preheat your grill or oven: For a grill, heat to medium-high and oil the grates. For the oven, preheat to 425°F (220°C) and line a sheet pan with foil, then set a rack on top for airflow.
  • Cook the sosaties: Grill for 10–14 minutes, turning every few minutes and basting with the reserved marinade until slightly charred and cooked through. In the oven, roast for 15–18 minutes, turning and basting halfway, then broil for 1–2 minutes to add color.
  • Rest and garnish: Let the skewers rest for 5 minutes. Sprinkle with chopped cilantro and a squeeze of lemon or lime for brightness.
  • Serve: Pair with fluffy rice, buttery couscous, or warm flatbread. A cucumber-yogurt salad on the side is a great cooling contrast.