Description
A flavorful and juicy apricot chicken dish, featuring bone-in chicken thighs glazed with a sweet and tangy apricot sauce, perfect for a cozy dinner.
Ingredients
- For the Glaze:
- 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)
- For the Chicken:
- 2 lbs bone-in chicken thighs, skin-on
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil
- For Garnish:
- Chopped fresh cilantro (optional, for garnish)
Instructions
- 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, ginger, garlic, and red pepper flakes. Set aside.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper.
- Sear the Chicken: Heat the olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Once hot and shimmering, add the chicken thighs, skin-side down, and cook for 6–8 minutes 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 and bake for 15–20 minutes, basting the chicken with the glaze halfway through using a silicone brush, until the internal temperature of the chicken reaches 165°F.
- Rest and Serve: Remove the skillet from the oven and allow the chicken to rest for 5 minutes before serving. Garnish with chopped cilantro, if desired, and serve with the remaining glaze.
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 105mg
