Indulge in the savory goodness of Tangy Apricot Chicken Thighs, featuring succulent chicken thighs seasoned to perfection and enveloped in a luscious apricot sauce. This mouthwatering dish is not only incredibly delicious but also quick and easy to prepare, making it an ideal option for busy weeknight dinners!
Crafted with minimal effort yet bursting with flavor, this recipe is a delightful addition to your culinary repertoire. With no marinating required, you can effortlessly whip up this delectable meal in no time, leaving you more time to enjoy the flavorsome results.
Ingredients & Substitutions
- Chicken: Opt for boneless, skinless chicken thighs for their juicy and tender texture. While chicken breasts can be used as an alternative, adjust the baking time accordingly.
- Apricot Preserves: Choose apricot preserves with visible apricot chunks to enhance the sauce’s flavor. Alternatively, apricot jam can be substituted if needed.
Versatility of Apricot Sauce
The delightful apricot sauce featured in this recipe is incredibly versatile and can elevate a variety of dishes. Use it to glaze pork chops, ribs, or fish, or serve it as a delectable dipping sauce for chicken tenders. Get creative and explore the myriad of culinary possibilities with this sweet, tangy, and sticky sauce!
Can I Make this Ahead of Time?
While this recipe comes together quickly, you can prepare the apricot sauce in advance and store it in the refrigerator for up to two weeks, allowing for even more convenience on busy days.
How to Store Tangy Apricot Chicken
Although best enjoyed fresh and hot, any leftovers can be stored in the refrigerator for up to three days, ensuring you can savor the delightful flavors for another meal.
Ingredients
Chicken
- 8 boneless skinless chicken thighs, about 2 pounds (900 g)
- 1 tablespoon olive oil (15 mL)
- 2 teaspoons kosher salt (10 g)
- ½ teaspoon freshly ground black pepper (1.25 g)
- ½ teaspoon garlic powder (1.25 g)
- ½ teaspoon paprika (1.25 g)
Apricot Sauce
- ⅔ cup apricot preserves (160 mL)
- ½ medium orange, juiced (about ¼ cup) (60 mL)
- 2 tablespoons apple cider vinegar (30 mL)
- 1 tablespoon ketchup (15 mL)
- 1 tablespoon honey (15 mL)
- 1 tablespoon Dijon mustard (15 g)
- 2 teaspoons Worcestershire sauce (10 mL)
- ½ teaspoon onion powder (1.25 g)
- ½ teaspoon garlic powder (1.25 g)
- ½ teaspoon kosher salt (2.5 g)
- ¼ teaspoon black pepper (0.6 g)
- ⅛ teaspoon chili powder (0.3 g)
- ⅛ teaspoon crushed red pepper flakes (0.3 g)
- scallions, sliced, for garnish
Instructions
Chicken
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the oil, salt, pepper, garlic powder, and paprika. Mix well.
- Pat chicken thighs dry with a paper towel, then add them to the oil mixture, tossing to coat evenly.
- Transfer the chicken to the lined baking sheet. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken is baking, prepare the apricot sauce.
Apricot Sauce
- In a large skillet over medium-high heat, add all sauce ingredients and whisk to combine. Continue whisking frequently until the mixture begins to bubble.
- Reduce heat to low and simmer for 4-6 minutes, or until thickened.
- Add the cooked chicken back into the skillet and toss to coat.
- Serve hot with rice or vegetables. Enjoy your Tangy Apricot Chicken Thighs!
