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Apricot Glazed Chicken Thighs Recipe

Apricot Glazed Chicken Thighs

Juicy chicken thighs coated in a sweet-and-savory apricot glaze, perfect for a quick weeknight dinner or make-ahead meal. Crispy skin, sticky glaze, and tender meat make this dinner a crowd-pleaser with minimal fuss.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean-inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (or boneless for faster cooking)
  • Salt and pepper to taste
  • 1 tsp neutral oil for searing
  • 1/2 cup apricot preserves
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1 small shallot minced
  • 3/4 cup apricot preserves for marinade option
  • 1 tbsp whole grain mustard
  • 2 tbsp soy sauce or coconut aminos
  • 2 tbsp melted butter
  • 1 cup chopped dried apricots for Paleo blend
  • 1/2 cup olive oil
  • 5 cloves garlic minced
  • 2 tsp Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F for skillet + oven method or 375°F for marinated bake.
  2. For skillet method, heat a cast-iron skillet until hot and add 1 tsp oil.
  3. Place chicken skin-side down and sear 3 minutes on high, then 5 minutes on medium heat.
  4. Flip chicken, cook 8 minutes, then transfer to oven for 8–10 minutes until internal temperature reaches 160°F.
  5. Rest chicken 5 minutes before serving.
  6. For marinated bake, whisk 3/4 cup preserves, mustard, soy/coconut aminos, and melted butter, then toss chicken in the mixture.
  7. Refrigerate 30–60 minutes or overnight for deeper flavor.
  8. Bring chicken to room temperature for 30 minutes before baking at 375°F for 35–40 minutes; broil 1–2 minutes if needed, then remove at 165°F and rest 5–10 minutes.
  9. For preserves glaze, sauté shallot 3–4 minutes, add Dijon, vinegar, and 1/2 cup apricot preserves, simmer 5–6 minutes to thicken.
  10. For dried apricot paste, soak apricots 10–30 minutes, then blend with olive oil, garlic, Dijon, and salt to form a spreadable paste; warm gently before coating chicken.
  11. Brush extra glaze over chicken during the final minutes of cooking for a glossy finish.
  12. Serve with mashed potatoes, rice, or roasted vegetables, and garnish with fresh herbs if desired.

Notes

Always rest chicken 5–10 minutes after cooking for juicy meat. Pull at 160–165°F; carryover heat finishes cooking. Tent with foil if browning too fast. Extra glaze brushed at end boosts flavor and shine. Make-ahead: marinate up to 3 days; leftovers refrigerate 4 days or freeze 3 months.