Baked Apricot-Glazed Chicken Thighs

Preheat oven to 375 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare Your Ingredients

With a sharp knife and cutting board, mince the garlic. Using a fine-edge grater, grate the fresh ginger.

One of the easiest ways to peel the skin from fresh ginger root is to use the back edge of a spoon and just scrape the skin off. It works like a charm, and is much easier than trying to use a potato peeler or a knife. Then grate as needed.

I also like to freeze any unused ginger root in a plastic freezer bag. That way I always have fresh ginger when I need it.

Season the chicken thighs with kosher salt and freshly ground black pepper.

Buying Hint: When my grocer has skinless, boneless thighs on sale, I always try to buy as many packages as possible to freeze and use later.

Heat a large cast iron skillet and cook the seasoned chicken thighs in olive oil for 6-8 minutes on both sides, just to brown.

 I like to cook this dish in large cast iron skillet, which will go seamlessly from the stove top to the oven. Plus, it is excellent for frying chicken. 

Prepare the Glaze

In a glass bowl, whisk together apricot preserves, reduced sodium soy sauce, red wine vinegar, whole grain mustard, grated ginger and minced garlic.

I like to heat the apricot preserves in the microwave for 30-40 seconds for easier whisking. 

Pour the glaze over the browned chicken. After that I like to add a few rosemary sprigs to the chicken to give it a little extra flavor.

Place the cast iron skillet in preheated oven. Bake for 15-20 minutes, brushing with glaze 2 more times.

This recipe will serve 4-6 people. Pair this chicken dish with your favorite Asian side dishes or with a salad or green vegetable. My Herbed Brown Rice goes well with it, too.