Marinated Chicken Thighs With Tangy Apricot Glaze Recipe

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Marinated Chicken Thighs with Tangy Apricot Glaze

Vickie Parks

By
@Northwestgal

This is a wonderful main dish featuring boneless skinless chicken thighs marinated in a sweet yet zesty apricot sauce and then perfectly roasted (or grilled) and topped with a tangy apricot glaze. It's a recipe I created for a cooking contest at another site called Ready, Set, Cook! #15. I didn't win the contest, but the recipe received some great reviews.


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Serves:

6

Prep:

4 Hr 30 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 1/2-3 lb
chicken thighs

MARINATE:

3/4 c
apricot preserves
1/2 c
dry sherry
2 tsp
spicy brown mustard
2 tsp
lemon juice (fresh squeezed is best)
1 tsp
roasted garlic, minced
1 tsp
thyme
1/2 tsp
salt
1/2 tsp
black pepper

APRICOT GLAZE:

3/4 c
apricot glaze
1 Tbsp
brown sugar
2 tsp
spicy brown mustard
2 tsp
lemon juice

Directions Step-By-Step

1
Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
2
Preheat oven to 350°F.
3
Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. (A little marinade residue can be left on chicken, but discard excess marinade.) Bake at 350° for 40-45 minutes or until thoroughly done.
4
During last 15 minutes of roasting time, place 3/4 cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze just slightly thickens.
5
Serve with the glaze drizzled over chicken thighs.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Fruit
Regional Style: Mediterranean
Dietary Needs: Dairy Free
Hashtags: #apricots, #tangy, #chicken