Do you have a go-to chicken recipe that’s sure to please? If not, then allow me to introduce you to Apricot Glazed Chicken! It’s quickly becoming one of my favorite ways to cook up juicy and flavorful baked chicken.
Combining both sweet and savory elements, this simple dish is total comfort food. Plus, it takes no time at all (just 35 minutes) to prepare – it’s the ultimate quick weeknight meal or elegant yet easy dinner party option!
Can I Make the Glaze for Apricot Glazed Chicken Ahead of Time?
Yes, you can make the glaze ahead of time. Simply store it in an airtight container in the refrigerator until ready to use. When ready to make the chicken, warm the glaze on the stove over low heat until it is pourable.
Can I Use Other Types of Jam Instead of Apricot Jam?
Yes, you can use other types of jam instead of apricot jam for apricot glazed chicken. Peach, plum, and raspberry jam are popular options. However, keep in mind that the flavor of the glaze will be different depending on the type of jam used.
Top Tips for Making Apricot Glazed Chicken:
Use Good Quality Apricot Jam: The flavor of the glaze largely depends on the quality of the apricot jam used. Look for a jam that is thick, sweet, and has chunks of fruit in it for the best flavor.
Marinate the Chicken: For extra flavor, marinate the chicken in the glaze for at least 30 minutes before baking or grilling. This will infuse the chicken with the sweet and tangy flavors of the glaze.
Brush the Chicken with Glaze Often: To get a nice caramelized coating on the chicken, brush it with glaze every 10-15 minutes during baking or grilling.
Serve with A Side Salad: Apricot glazed chicken pairs well with a fresh and crunchy side salad. A simple arugula salad with lemon vinaigrette or a spinach salad with goat cheese and sliced almonds would be a delicious accompaniment.
More Poultry Recipes
Apricot Glazed Chicken
- ¾ cup apricot preserves
- ⅓ cup rice vinegar
- 2 tbsp soy sauce
- 2 large cloves garlic minced
- 1 tbsp fresh ginger grated
- pinch red pepper flakes
- 2 lb bone-in, skin-on chicken thighs
- as required salt and ground black pepper
- 1 tbsp olive oil
- ¼ cup almonds sliced
- Preheat your oven to 350°F.
- Arrange a rack in the center of oven.
- in a small bowl, add the apricot preserves, vinegar, soysauce, garlic, ginger and red pepper flakes and beat until well combined. Setaside.
- Season each chicken thigh with salt and black pepperevenly.
- In a large cast-iron skillet, heat the oil overmedium-high heat.
- In the skillet, place the chicken thighs, skin-side downand cook for about 6-8 minutes.
- Flip the chicken thighs and pour the glaze on top evenly.
- Immediately transfer the skillet into the oven and bakefor about 10-12 minutes, spooning the glaze over the chicken once halfwaythrough.
- Serve with the garnishing of almonds.