Apricot Chicken – Beyond The Chicken Coop

Delicious easy to make Apricot Chicken Thighs made with a delicious homemade sauce using apricot jam.

This is perfect for weekend dinners. Once the chicken is in the oven, you baste it once, but otherwise it’s handsoff cooking!

Easy to make dinner

There’s just something so delicious about these baked apricot chicken thighs. A quick sauce is made with apricot jam, soy sauce, honey and a bit of red pepper flakes.

Then you just place everything into a baking dish and let the chicken cook for about 40 minutes. All you need to do is baste the sauce over the chicken halfway through the cooking time.

You’ll have plenty of time to make a quick salad, some rice and an easy vegetable. Plus you’ll have some extra time for whatever else you need to do before dinnertime.

Key ingredients

• Chicken – I use bone-in, skin on chicken thighs. You could also use skinless chicken thighs.
• Apricot Jam – Homemade or store bought works fine. I have also used peach jam in this recipe.
• Onion and Garlic – finely chopped
• Dijon Mustard – adds perfect flavor
• soy sauce – adds a depth of flavor to the sauce. Use low sodium if you have it.
• Apple Cider Vinegar – Gives the sauce a tang!
• Honey – adds a bit of sweetness.
• Seasoning – dried ginger powder and red pepper flakes

Step by step directions

• Make sauce – place all ingredients in a saucepan and heat over medium heat until the jam has melted and everything is heated through.

• Trim any excess fat or skin from chicken thighs. Place in a lightly greased baking dish and sprinkle lightly with salt and pepper.
• Pour sauce over prepared chicken and place uncovered in a 375°F preheated oven.

• Bake for 20 minutes and then baste sauce over thighs. Just use a spoon and scoop up any sauce in pan and pouring over each chicken thigh.
• Return to oven for another 20-25 minutes until chicken is cooked through and the chicken is just beginning to brown.
• Remove chicken from the pan and let rest for 5 minutes before serving. Top with freshly chopped parsley, if desired.
• Skim any grease off of remaining sauce and serve sauce on the side

recipe tips

• Use any size casserole dish that will hold the chicken. I used an 8×11 inch dish.
• Bake chicken uncovered
• When chicken is baked through, you can place under the broiler for a few minutes to help caramelize the chicken. Keep a close eye on the chicken so it doesn’t burn.
• The extra sauce is great to serve on the side. Just skim any excess grease off the sauce first.
• Allow the chicken to rest for 5 minutes before serving

serving suggestions

Serve with any of your favorite side dishes. Some of ours include

More delicious chicken recipes

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my delicious dinner recipes!

Apricot Chicken

Kathy

Baked chicken thighs with a sweet and sour apricot glaze.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Race main dish

Kitchen American

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Servings 6 thighs

calories 364 calories

Cook ModePrevent your screen from going dark

Instructions

Sauce

• Make sauce – place all ingredients in a saucepan and heat over medium heat until the jam has melted and everything is heated through.

  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

Chicken

• Trim any excess fat or skin from chicken thighs. Place in a lightly greased baking dish and sprinkle lightly with salt and pepper.

  6 chicken thighs

• Pour sauce over prepared chicken and place uncovered in a 375°F preheated oven.

• Bake for 20 minutes and then baste sauce over thighs. Just use a spoon and scoop up any sauce in pan and pouring over each chicken thigh.

• Return to oven for another 20-25 minutes until chicken is cooked through and the chicken is just beginning to brown.

• Remove chicken from the pan and let rest for 5 minutes before serving. Top with freshly chopped parsley, if desired.

  fresh parsley for garnish

• Skim any grease off of remaining sauce and serve sauce on the side

Ratings

• Use any size casserole dish that will hold the chicken. I used an 8×11 inch dish.
• Bake chicken uncovered
• When chicken is baked through, you can place under the broiler for a few minutes to help caramelize the chicken. Keep a close eye on the chicken so it doesn’t burn.
• The extra sauce is great to serve on the side. Just skim any excess grease off the sauce first.
• Allow the chicken to rest for 5 minutes before serving

Nutrition Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1thighcalories: 364caloriesCarbohydrates: 30gprotein: 20gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 467mgPotassium: 299mgfiber: 0.5gSugar: 20gVitamin A: 183UIVitamin C: 4mgCalcium: 23mgIron: 1mg

Keyword baked chicken, chicken with apricot glaze, easy baked chicken