These Apricot Glazed Chicken Thighs are simple and so flavorful. Boneless skinless chicken thighs are topped with sweet (and only slightly spicy), ginger and garlic apricot glaze and roasts in the oven until sticky, sweet and delicious. Serve with rice and roasted broccoli for the perfect easy weeknight meal. Yields 3 to 4 servings.
Super simple is the name of the game here.
If you’re looking for a simple and nearly effortless recipe, then this is for you. It’s as easy as seasoning chicken thighs and placing in a pan and mixing a few other ingredients and pouring it over top, the oven does the rest of the work. My whole family gives this rave reviews and the smell while it’s in the oven reminds me of take-out sweet and sour chicken.
I always serve this with garlic toasted almond basmati rice, because sweet apricots and toasted almonds go so good together. Then I either make my 10-minute roasted broccoli or green beans.
Saucy chicken, rice and broccoli together is my favorite kind of meal!
To Make This Apricot Glazed Chicken You Will Need:
- apricot fruit spread, jam or preserves – A jar of Bonne Maman (not sponsored) apricot fruit spread is the perfect amount.
- rice vinegar – For tang and acidity.
- low-sodium soy sauce – Low-sodium soy sauce or coconut aminos ca also be used.
- sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
- ginger paste – Or use freshly grated.
- garlic paste – Or use freshly grated.
- boneless skinless chicken thighs – Thigh meat is tender and moist without being overly fatty or oily and can withstand the longer cook time.
- kosher salt – Enhances the flavors of the recipe.
- white pepper (ground) – Brighter, a little sharper and more herbaceous notes than regular black pepper. Can sub with black pepper.
PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Lightly spray an 8×11 (or thereabouts) ceramic, 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 fruit spread, 1/4 cup rice vinegar, 2 tablespoons low-sodium soy sauce (or low-sodium tamari), 1 tablespoon ginger paste (or freshly grated), 1 teaspoon 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 the greased 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 using oven mitts, move the oven rack up 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.
Serve with garlic toasted almond basmati rice, roasted broccoli and drizzle any leftover glaze over top right before serving.
Enjoy! And if you give this Apricot Glazed Chicken Thighs 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 fruit spread, preserves or 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
Equipment
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 fruit spread, rice vinegar, low-sodium soy sauce, ginger paste, garlic paste 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 better ingredients, clear and concise instructions, new photography and with helpful information.
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THANK YOU in advance for your support!
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!