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Baked Apricot-Glazed Chicken Thighs
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American, Asian
Keyword:
Apricot Jam, Baked Dishes, Chicken Thighs
Servings:
6
Calories:
120
kcal
Equipment
Grater/Zester
Cast Iron Skillet
Glass Mixing Bowls
Stainless Wire Whisk
Ingredients
6
whole
chicken thighs
skinless, boneless
3
tablespoons
extra virgin olive oil
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
3
sprigs
rosemary
Apricot Glaze
1/2
cup
apricot preserves
heated in microwave for 30-40 seconds
3
tablespoons
soy sauce
reduced sodium
1
tablespoon
red wine vinegar
1
teaspoon
whole grain mustard
1
teaspoon
ginger
freshly ground
1
large
garlic clove
minced
Instructions
Preheat oven to 375 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a knife and cutting board, mince the garlic. Grate the fresh ginger root.
Season the chicken thighs on both sides with kosher salt and freshly ground black pepper.
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.
Prepare the Apricot Glaze
In a glass bowl, whisk together the apricot preserves, soy sauce, red wine vinegar, whole grain mustard, freshly grated ginger and minced garlic.
Pour the glaze over the browned chicken and tuck fresh rosemary sprigs around the chicken for extra flavor.
Place the cast iron skillet in a preheated oven. Bake for 15-20 minutes, brushing with glaze 2 more times. Serves 4-6.