Apricot Chicken

Original Post: https://www.evolvingtable.com/apricot-chicken/

A spatula scoops a chicken thigh cooked in a sweet and savory sauce from a baking dish.

5 from 3 votes

Apricot Chicken Thighs are sweet, savory, and coated in a sticky homemade glaze that's packed with flavor. Juicy chicken thighs bake in a simple sauce made with apricot preserves, barbecue sauce, and a handful of pantry staples for an easy one-pan dinner the whole family will love.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings: servings

Author: London Brazil

Equipment

Large Mixing Bowl
Whisk
9x13-inch baking dish
Meat thermometer

Ingredients

1 ½ pounds boneless skinless chicken thighs or chicken breasts
¾ cup apricot preserves
¼ cup barbecue sauce or ketchup
2 tablespoons lime juice freshly squeezed
1 tablespoon soy sauce or Tamari or Worcestershire sauce
2 cloves garlic finely minced
½-1 teaspoon Sriracha sauce optional
1 teaspoon salt to taste
¼ teaspoon black pepper
Fresh parsley or cilantro finely chopped, optional

Get Recipe Ingredients

Instructions

Preheat the oven to 400 degrees.
Add the preserves, barbecue sauce, lime juice, soy sauce, garlic, Sriracha sauce, salt, and black pepper to a medium-sized bowl. Whisk until well combined. Reserve half of the sauce for later.
¾ cup apricot preserves, ¼ cup barbecue sauce, 2 tablespoons lime juice, 1 tablespoon soy sauce or Tamari, 2 cloves garlic, ½-1 teaspoon Sriracha sauce, 1 teaspoon salt, ¼ teaspoon black pepper
Add the chicken to a 9x13 inch baking dish and pour half of the sauce over it. Lift the thighs up to let some of the sauce get underneath the chicken.
1 ½ pounds boneless skinless chicken thighs
Bake in the preheated oven for 30-40 minutes, or until the chicken reaches an internal temperature of 165 degrees.
While the chicken is baking, heat up the reserved sauce in a small saucepan over medium-low heat for a few minutes.
Serve the chicken with the sauce and finely chopped fresh cilantro or parsley.
Fresh parsley or cilantro

Video

Notes

Reserve half the glaze: Set aside half before the chicken goes in. The half that bakes picks up raw chicken juices along the way, so the fresh half spooned on at the end is what makes it taste bright and fruity.
Make ahead: You can mix the glaze the day before and keep it in the fridge.
Substitutions: Boneless skinless breasts work in place of thighs, just start checking them closer to 20 to 25 minutes. Tamari keeps it gluten-free, and Worcestershire sauce or coconut aminos work if you’re avoiding soy.
Heat level: The Sriracha is optional. Leave it out for a purely sweet and savory glaze, or add more if you want real heat.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days.
Reheating: Warm it back up in the microwave, or use the oven for the best results.
Freezing: Place the completely cooled chicken in a freezer-safe container and freeze for up to 4 to 6 months. The glaze thins out a bit when it thaws, so simmer it in a saucepan for a couple of minutes to bring it back.

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