Sticky Sweet Savory Apricot Chicken (Print Version)
Tender chicken thighs in a sticky-sweet apricot glaze with soy, garlic and ginger; easy, elegant weeknight fare.
# What You'll Need:
→ Proteins
01 - 8 boneless, skinless chicken thighs
→ Sauce & Condiments
02 - 1 cup apricot preserves
03 - 2 tablespoons soy sauce
04 - 1 tablespoon Dijon mustard
05 - 2 tablespoons rice vinegar (or apple cider vinegar)
06 - 2 tablespoons honey
→ Aromatics & Spices
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Oils & Garnishes
10 - 1 tablespoon vegetable oil
11 - 2 tablespoons sliced green onions
12 - 1 tablespoon sesame seeds
# How to Cook:
01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
03 - In a small mixing bowl, whisk together the apricot preserves, soy sauce, Dijon mustard, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes until smooth and well combined.
04 - Heat vegetable oil in a large ovenproof skillet over medium-high heat. Add chicken thighs and sear for 3–4 minutes per side until golden brown.
05 - Pour the apricot glaze over the seared chicken, tossing to coat each piece evenly.
06 - Transfer the skillet to the oven and bake, uncovered, for 18–22 minutes until the chicken is cooked through and the sauce is bubbling and sticky.
07 - Remove from the oven and let rest for 2–3 minutes to allow the sauce to thicken slightly.
08 - Garnish with sliced green onions and sesame seeds before serving.
# Expert Advice:
01 -
- The sauce practically makes itself while the oven does all the heavy lifting, leaving you with a glossy, restaurant quality glaze.
- It walks that magical line between weeknight easy and dinner party impressive without breaking a sweat.
02 -
- Do not skip the drying step because wet chicken will steam instead of sear and you will lose that crucial golden crust.
- Keep an eye on the sauce during the last five minutes of baking because sugars can go from perfectly caramelized to burnt very quickly.
03 -
- A cast iron skillet is your best friend here because it holds heat evenly and goes seamlessly from stovetop to oven without any transfer fuss.
- Taste your apricot preserves before mixing the sauce since some brands are far sweeter than others and you may want to adjust the vinegar or soy accordingly.