Marinated Chicken Thighs With Tangy Apricot Glaze
"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."
photo by jenniferhenkel
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 1⁄2 - 3 lbs chicken thighs
-
Marinade
- 3⁄4 cup apricot preserves
- 1⁄2 cup dry sherry
- 2 teaspoons spicy brown mustard
- 2 teaspoons lemon juice
- 1 teaspoon roasted garlic, minced
- 1 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
-
Tangy Apricot Glaze
- 3⁄4 cup apricot preserves
- 1 tablespoon brown sugar
- 2 teaspoons spicy brown mustard
- 2 teaspoons lemon juice
directions
- 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.
- 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.
- 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.
- Serve glaze over chicken thighs.
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Reviews
-
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! -
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! -
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. -
Good chicken. I used boneless skinless breasts and marinated them for more than 24 hours. I didn't make the glaze and they were still great. Thanks for posting! -
Yum! We really enjoyed these chicken thighs for dinner tonight. The flavor imparted from the marinade and glaze was terrific. I also liked that minimal prep was required. DH and I prepared this on the grill, which worked really well. The only modifications that I made was to use 1 large garlic clove, minced (not roasted) and that my mustard was Grey Poupon stone ground as that is what I had on hand. Thanks for posting. Made for ZWT6.
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RECIPE SUBMITTED BY
NorthwestGal
United States
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