Baked Apricot-Glazed Chicken Thighs
I love using skinless, boneless, chicken thighs in my chicken recipes. The meat is always tender and juicy, and they make for a quick weeknight meal. These Baked Apricot-Glazed Chicken Thighs have the added bonus of a sweet and savory coating.
Servings: 6
Calories: 120kcal
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 grated
- 1 large garlic clove minced
Instructions
- Preheat oven to 375℉. 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.
- In a medium glass bowl, whisk together the apricot preserves, soy sauce, red wine vinegar, whole grain mustard, freshly grated ginger and minced garlic.
Brown the Chicken Thighs
- 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.
- 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 during this baking process. Serves 4-6.
Nutrition
Calories: 120kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 909mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.4mg
