Apricot-Glazed Chicken Thighs

I adapted this easy recipe for apricot-glazed chicken thighs from the June 2009 issue of Cooking Light to work with what I had on hand. I loved how simple and easy this recipe was to make–the chicken thighs were tender and juicy, and the apricot glaze was sweet with a nice tang from the vinegar. My kids both ate all of their chicken before eating anything else on their plate–they really loved it. I served this dish with roasted broccoli and garlic rice for a healthy and delicious meal.

Apricot-Glazed Chicken Thighs

Ingredients:

• 3 tbsp apricot preserves
• 2 tbsp red wine vinegar
• 2½ tbsp olive oil (divided)
• 1 clove of garlic, minced
• 5 boneless, skinless chicken thighs, trimmed of fat
• Sea salt and freshly cracked pepper, to taste

How to Make Apricot-Glazed Chicken Thighs

Make the sauce by combining the apricot preserves, red wine vinegar, 1½ tablespoons of olive oil, and minced garlic. Mix with a whisk until well combined, set aside.

Preheat the oven to 350 degrees.

Season both sides of the chicken thighs with sea salt and freshly cracked pepper to taste.

Cook the chicken by heating the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken thighs and cook until golden brown, about 4 minutes.

Flip the chicken over and pour the apricot sauce evenly over the top of the chicken.

Finish cooking the chicken by placing it in the oven to bake for 8-10 minutes, or until it is cooked through.

Serve the chicken with the sauce drizzled over the top. Enjoy.

 

Apricot-Glazed Chicken Thighs

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large Skillet (Ovenproof)

Ingredients

• 3 tbsp apricot preserves
• 2 tbsp red wine vinegar
• 2½ tbsp olive oil divided
• 1 clove of garlic minced
• 5 boneless skinless chicken thighs, trimmed of fat
• Sea salt and freshly cracked pepper to taste

Instructions

• Make the sauce by combining the apricot preserves, red wine vinegar, 1½ tablespoons of olive oil, and minced garlic. Mix with a whisk until well combined, set aside.
• Preheat the oven to 350 degrees.
• Season both sides of the chicken thighs with sea salt and freshly cracked pepper to taste.
• Cook the chicken by heating the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken thighs and cook until golden brown, about 4 minutes.
• Flip the chicken over and pour the apricot sauce evenly over the top of the chicken.
• Finish cooking the chicken by placing it in the oven to bake for 8-10 minutes, or until it is cooked through.
• Serve the chicken with the sauce drizzled over the top. Enjoy.

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