Apricot glazed chicken is the perfect weeknight meal. Chicken thighs glaze in apricot preserves until sticky, sweet and delicious. Serve with rice and roasted broccoli for a simple and easy dinner.
Super simple is the name of the game here.
If you’re looking for a crazy easy recipe that all you have to do is season, mix, bubble and baste- then it’s your lucky day! Because that’s just about all the skill level needed to make this chicken dish. It’s truly is just that easy. I made this earlier in the day on Friday so I just had reheat it after the girls softball practices. It reheats easily and tastes just as delicious!
My whole family gives this rave reviews. How could this delectably sticky, sweet and fall-apart-tender chicken be anything but delicious? The smell while baking in the oven reminds me of take-out sweet and sour chicken. My oldest claims it to be her favorite and that I can make this for her any day of the week and she’d be a-okay with it.
Minimal ingredients and rice and broccoli make an appearance (again)- my favorite kind of meal!
To Make This Apricot Glazed Chicken You Will Need:
- apricot preserves
- rice vinegar
- low-sodium soy sauce
- sambal oelek
- ginger paste
- garlic paste
- boneless skinless chicken thighs
- kosher salt
- white pepper (ground)
PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Lightly spray an oven safe baking pan with nonstick olive oil or avocado oil.
Make The Glaze:
In a liquid measuring cup, measure and add 12 ounces apricot preserves (or jam), 1/4 cup rice vinegar, 2 tablespoons low-sodium soy sauce (or low-sodium tamari), 1 tablespoon ginger paste (or freshly grated), 1 tablespoon garlic paste (or freshly grated) and 1 tablespoon sambal oelek.
Stir well to combine and set off to the side.
Use paper towel to pat dry 1¼ to 1½ pounds boneless, skinless chicken thighs. Place the chicken thighs into a baking dish and season with a few pinches of kosher salt and ground white pepper (I eyeball it).
Pour all of the glaze over top of the chicken thighs.
Slide the pan onto the middle rack of your preheated oven to cook for 15 minutes. Remove and spoon the glaze over top and return to the oven for 15 more minutes.
Remove the chicken thighs and spoon more of the glaze over top. Switch your oven over to broil, and broil the chicken for 1 to 2 minutes or until the tops are sticky and caramelized in spots. Allow the chicken to rest for a few minutes before serving.
I like to serve this with garlic toasted almond basmati rice and roasted broccoli. Drizzle any leftover glaze over top right before serving.
Enjoy! And if you give this apricot glazed chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Apricot Glazed Chicken
Ingredients
FOR THE GLAZE:
- 12 ounces apricot preserves, or apricot jam
- 1/4 cup rice vinegar
- 2 tablespoons low-sodium soy sauce, or low-sodium tamari
- 1 tablespoon sambal oelek, (chili garlic paste)
- 1 tablespoon ginger paste, or freshly grated
- 1 teaspoon garlic paste, or freshly grated
FOR THE CHICKEN:
- 1¼ to 1½ boneless skinless chicken thighs, about 6 to 8 chicken thighs
- kosher salt, to taste
- white pepper, to taste
Instructions
PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Lightly spray an oven safe baking pan with nonstick olive oil or avocado oil.
MAKE THE GLAZE:
- In a liquid measuring cup, measure and add apricot preserves (or jam), rice vinegar, low-sodium soy sauce (or low-sodium tamari), ginger paste (or freshly grated), garlic paste (or freshly grated) and sambal oelek. Stir well to combine and set off to the side.
MAKE THE CHICKEN:
- Use paper towel to pat dry the chicken thighs. Place the chicken thighs into a baking dish and season with a few pinches of kosher salt and ground white pepper (I eyeball it).
- Pour all of the glaze over top of the chicken thighs. Slide the pan onto the middle rack of your preheated oven to cook for 15 minutes. Remove and spoon the glaze over top and return to the oven for 15 more minutes.
- Remove the chicken thighs and spoon more of the glaze over top. Switch your oven over to broil, and broil the chicken for 1 to 2 minutes or until the tops are sticky and caramelized in spots. Allow the chicken to rest for a few minutes before serving.
- I like to pair this with garlic toasted almond basmati rice and roasted broccoli. Drizzle any leftover glaze over top right before serving.
Notes
This recipe was originally posted on May 16th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
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Love the flavors and can’t wait to make this!
I love how you can make something so beautiful for a weeknight meal!
This was a major hit at my house. Thank you for the recipe!
This was SO good! Easy, too. Turned out amazing.
Made this for lunch today and it was divine!
This recipe is a huuuuge favorite in our house! My kids all for it all the time. As a really big favor – would you consider editing to add the garlic to the ingredients with an optional asterisk? The garlic is a fantastic addition, but I always forget to add it until it’s too late because it’s at the bottom of the recipe! Thank you so much for this incredible meal!