Marinated Chicken Thighs With Tangy Apricot Glaze

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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. Prep time does not include marinating.

Ingredients Nutrition


  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°. 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.
  3. During last 15 minutes of roasting time, place ¾ 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 thickens just slightly.
  4. Serve glaze over chicken thighs.


Most Helpful

Great chicken thigh recipe!! I marinated for the full 6 hours (maybe a little more). I baked mine in the oven, although I wanted to grill them....with a heat index of 115, I just couldn't do it tonight. They turned out perfectly in the oven. DS declined the glaze on his, and kept eating and eating them. Everyone else used the glaze and loved it. The consensus is these are delicious with and without the glaze! Thanks for sharing this wonderful recipe!

breezermom August 03, 2010

We loved this dish! Hubby couldn't stop thanking me for it tonight at dinner. We loved the sweet-sour taste on the chicken. (I added about 1/2 teaspoon red pepper flakes to the sauce for heat, just personal preferences!) I used bone in and skin on thighs, sometimes it's fun for me to go on the Tour to let me cook like this! The rest of the year it's skin OFF! But this recipe would be wonderful either way, and with skin off I think the meat would absorb way more of the flavor of this wonderful marinade. I served this over brown rice. I will post a picture after I get my new cord to my camera that our daughter's kitty chewed up last night! Thanks NWG!

Chef PotPie June 15, 2010

Made this for the Spanish Sherry January Tag game...delicious! I did cut the recipe in half and added some red pepper flakes for some zing. Definately a keeper and going into my Favorites of 2013. Like breezermom I did bake mine in the oven. Thank you for posting.

mama smurf January 17, 2013

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