Marinated Chicken Thighs With Tangy Apricot Glaze

READY IN: 1hr 5mins
Recipe by NorthwestGal

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.

Top Review by breezermom

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!

Ingredients Nutrition

Directions

  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.

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