Sticky Sweet Savory Apricot Chicken (Printable Version)
Tender thighs glazed in a glossy apricot-soy sauce with garlic and ginger; sticky-sweet, savory and weeknight-friendly.
# What You'll Need:
→ Proteins
01 - 8 boneless, skinless chicken thighs
→ Sauce & Condiments
02 - 1 cup apricot preserves
03 - 2 tablespoons soy sauce
04 - 1 tablespoon Dijon mustard
05 - 2 tablespoons rice vinegar (or apple cider vinegar)
06 - 2 tablespoons honey
→ Aromatics & Spices
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Oils & Garnishes
10 - 1 tablespoon vegetable oil
11 - 2 tablespoons sliced green onions
12 - 1 tablespoon sesame seeds
# Step-by-Step:
01 - Preheat oven to 400°F. Position the rack in the center.
02 - Pat chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
03 - In a small mixing bowl, whisk together the apricot preserves, soy sauce, Dijon mustard, rice vinegar, honey, minced garlic, grated ginger, and crushed red pepper flakes until smooth and well combined.
04 - Heat vegetable oil in a large ovenproof skillet over medium-high heat. Add chicken thighs and sear for 3 to 4 minutes per side until a deep golden crust forms.
05 - Pour the apricot glaze over the seared chicken, turning each piece to coat evenly in the sauce.
06 - Transfer the skillet to the oven and bake, uncovered, for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbling, thick, and sticky.
07 - Remove from the oven and let rest for 2 to 3 minutes. Garnish with sliced green onions and sesame seeds before serving.
# Expert Advice:
01 -
- The sauce thickens in the oven so you never have to stand over the stove stirring like a babysitter.
- It looks like you tried hard but the whole thing comes together with one bowl and one skillet.
02 -
- Do not use a skillet with a plastic or rubber handle because it will melt in the oven at 400 degrees.
- The preserves determine the flavor so taste them plain first and adjust honey or vinegar accordingly.
03 -
- Sear the chicken in batches if your skillet is small because overcrowding creates steam instead of that golden crust you want.
- Brush a little extra sauce from the pan over the chicken right before serving for maximum shine.