Description
Sweet, sticky, and incredibly easy, these Baked Apricot Chicken Thighs are the perfect weeknight dinner. Juicy chicken thighs bake in a glossy apricot glaze made with soy sauce, Dijon mustard, garlic, and ginger for a balanced sweet-and-savory flavor the whole family will love.
Ingredients
Scale
Sauce
- 1 cup apricot jam
- ¼ cup finely diced onions
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ground ginger
- ⅛ teaspoon red pepper flakes (optional)
Chicken
- 6 chicken thighs
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish.
- Trim excess fat or loose skin from chicken thighs. Place in baking dish and lightly season with salt and pepper.
- In a saucepan over medium heat, combine apricot jam, onions, soy sauce, honey, Dijon mustard, apple cider vinegar, garlic, ginger, and red pepper flakes. Heat until jam melts and sauce is warmed through.
- Pour sauce evenly over chicken thighs.
- Bake uncovered for 20 minutes.
- Remove from oven and baste chicken with sauce from the pan.
- Return to oven and bake an additional 20–25 minutes, until chicken is cooked through and slightly browned.
- Let rest for 5 minutes before serving. Skim grease from sauce if desired and serve extra sauce on the side. Garnish with fresh parsley.
Notes
- Boneless, skinless thighs can be used but reduce cook time slightly.
- For extra caramelization, broil for 2–3 minutes at the end.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This recipe pairs well with rice, mashed potatoes, or steamed green beans.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 385 kcal
- Sugar: 22 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 125 mg