Marinated Chicken Thighs with Tangy Apricot Glaze

Marinated Chicken Thighs With Tangy Apricot Glaze Recipe

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Vickie Parks


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.

★★★★★ 3 votes
4 Hr 30 Min
45 Min


2 1/2-3 lb
chicken thighs


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
1/2 tsp
1/2 tsp
black pepper


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


1Whisk 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.
2Preheat oven to 350°F.
3Remove 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.
4During 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.
5Serve with the glaze drizzled over chicken thighs.

About Marinated Chicken Thighs with Tangy Apricot Glaze

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