Why You’ll Love This Recipe

This Apricot Chicken is a perfect combination of sweet and savory, with tender, juicy chicken thighs glazed in a flavorful apricot preserve sauce. The rice vinegar, soy sauce, and ginger give the glaze a tangy kick, while the red pepper flakes add a subtle heat. With a crispy skin and a rich, sticky glaze, this dish is a crowd-pleaser that comes together in just an hour. It’s ideal for a quick weeknight dinner or a special meal with family and friends. Apricot Chicken

Ingredients

1 cup apricot preserves
½ cup rice vinegar
2 tbsp soy sauce (or tamari)
1 tbsp fresh ginger, peeled and grated
3 garlic cloves, minced
½ tsp red pepper flakes (optional)
2 lbs bone-in chicken thighs, skin-on
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 tbsp olive oil
Chopped fresh cilantro (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Glaze:

In a medium bowl, whisk together the apricot preserves, rice vinegar, soy sauce, grated ginger, minced garlic, and red pepper flakes (if using). Set the glaze aside.

Prepare the Chicken:

Pat the chicken thighs dry with paper towels. Season them evenly on both sides with kosher salt and freshly ground black pepper.

Sear the Chicken:

Heat the olive oil in a large cast-iron or oven-safe skillet over medium-high heat.
Once the oil is hot and shimmering, add the chicken thighs, skin-side down. Cook for 6–8 minutes, or until the skin is crispy and golden brown.

Glaze the Chicken:

Flip the chicken thighs over and slowly pour the apricot glaze evenly over each thigh.

Bake:

Transfer the skillet to the preheated oven. Bake for 15–20 minutes, basting the chicken halfway through with the glaze using a silicone brush.
Bake until the chicken reaches an internal temperature of 165°F.

Rest and Serve:

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped cilantro, if desired, and serve with the remaining glaze.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Boneless Chicken: You can use boneless, skinless chicken thighs or breasts, but adjust the cooking time to avoid drying them out.
Add Veggies: Add sliced onions, bell peppers, or carrots to the skillet before baking to make this a one-pan meal.
Spicy Kick: Increase the amount of red pepper flakes or add some chili paste to the glaze for more heat.
Use Other Fruit Preserves: Swap the apricot preserves with peach, mango, or plum preserves for a different twist.

Storage/Reheating

Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in the oven at 350°F for about 10 minutes, or in the microwave until heated through.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they tend to cook faster, so adjust the cooking time accordingly to ensure they stay juicy.

Can I make the glaze ahead of time?

Yes, you can prepare the apricot glaze in advance and store it in the fridge for up to a week. Just warm it up before using.

Can I make this dish in a different type of skillet?

Yes, any oven-safe skillet will work. If you don’t have one, you can sear the chicken in a regular skillet and transfer everything to a baking dish before baking.

Can I freeze the leftover chicken?

Yes, you can freeze the cooked chicken for up to 3 months. Thaw it in the refrigerator overnight and reheat before serving.

Conclusion

This Apricot Chicken is a sweet and savory dish that’s easy to make and packed with flavor. The tender chicken, crispy skin, and sticky apricot glaze come together in a perfect balance of taste and texture. Whether you’re serving it for dinner or making it for a special occasion, this recipe is sure to become a favorite in your kitchen!

Jessica

Apricot Chicken

Why You’ll Love This Recipe

Ingredients