Apricot Glazed Chicken

This delectably sticky, sweet and fall-apart-tender glazed chicken is super simple to whip up and reheats like a dream! I like to serve this with my garlicky toasted almond basmati rice and roasted broccoli as sides (links in post).

Course Mains & Entrees

Cuisine American, Asian

Keyword apricot, chicken, glaze

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 205

Author Laurie McNamara

Ingredients

6 to 8 boneless skinless chicken thighs
kosher salt
white pepper
12 ounces apricot jam
1 heaping tablespoon honey
1 heaping tablespoon Dijon mustard
pinch cayenne pepper
1 splash Worcestershire sauce
1 clove garlic minced (optional)

Instructions

Preheat your oven to 425 degrees and spray a baking dish with cooking spray (I use my olive oil mister).
Arrange chicken thighs in the bottom of the pan and sprinkle with pinches of kosher salt and white pepper.
In a saucepan, combine the apricot jam, honey, Dijon, cayenne, garlic (if using) and Worcestershire sauce. Stir until combined. Heat the apricot glaze over medium to medium-high heat until bubbling. Cook for 10 minutes or until reduced and thickened.
Spoon all of the glaze over top of chicken, basting and brushing with the back of the spoon, and place on the middle rack of your preheated oven and bake for 40 to 45 minutes. While baking, spoon the glaze from the bottom of the pan over the chicken every 10 to 12 minutes, until fully cooked.
Once cooked, remove the pan from the oven and spoon glaze over top one last time before allowing the chicken to cool for 5 minutes or so.
Serving with an extra drizzle of the apricot glaze over top.

Nutrition