marinated chicken thighs with tangy apricot glaze

★★★★★ 4 Reviews
Northwestgal avatar
By Vickie Parks
from Renton, WA

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 years ago for a cooking contest (called Ready, Set, Cook! #15) that was hosted at another recipe site. I didn't win the contest, but the recipe received positive reviews.

serves 6
prep time 4 Hr 30 Min
cook time 45 Min
method Bake

Ingredients For marinated chicken thighs with tangy apricot glaze

  • 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
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How To Make marinated chicken thighs with tangy apricot glaze

  • 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.

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