This Baked Apricot Chicken recipe combines the perfect balance of sweet and savory flavors. Tender chicken thighs are baked in a luscious apricot sauce made from jam, soy sauce, honey, Dijon mustard, and a touch of ginger. The dish is easy to prepare and makes for a fantastic weeknight meal or special dinner. The sweet, tangy sauce caramelizes beautifully over the chicken, making every bite irresistibly delicious.
Ingredients:
For the 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)
For the Chicken:
- 6 chicken thighs (bone-in, skin-on for best flavor, but boneless works too)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with foil for easier cleanup.
- Prepare the Apricot Sauce: In a medium bowl, whisk together the apricot jam, finely diced onions, soy sauce, honey, Dijon mustard, apple cider vinegar, minced garlic, ground ginger, and red pepper flakes (if using). Stir until the sauce ingredients are well combined.
- Prepare the Chicken: Using paper towels, gently dry the chicken thighs and season them with a pinch of salt and pepper. Arrange the chicken thighs in a single layer within the prepared baking dish.
- Coat the Chicken: Spoon the prepared apricot sauce over the chicken thighs, ensuring that each piece is thoroughly covered.
- Bake the Chicken: Place the dish in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin (if using bone-in, skin-on thighs) is golden and crispy. You can baste the chicken with the sauce halfway through baking to ensure even flavor distribution.
- Broil for a Crispy Finish (optional): If you want the chicken skin to be extra crispy, turn the oven to broil for the last 3-5 minutes of cooking.
- Garnish and Serve: After the chicken is cooked, take it out of the oven and allow it to rest for several minutes. Top it with freshly chopped parsley to add a vibrant touch and enhance the flavor. Pair with rice, couscous, or roasted vegetables to absorb the tasty sauce.
Conclusion:
This Baked Apricot Chicken is the perfect balance of sweet, savory, and tangy flavors, making it a dish that’s sure to impress. The apricot sauce caramelizes as it bakes, coating the chicken thighs in a sticky, flavorful glaze that pairs wonderfully with your favorite sides. It’s a quick, easy, and delicious option for any dinner occasion.
Sweet and Tangy Baked Apricot Chicken
Baked chicken thighs coated in a sweet and tangyapricot sauce, made with apricot jam, Dijon mustard, soy sauce, and honey.Perfect for a flavorful, easy-to-make dinner.
Ingredients
For the 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
For the Chicken:
- 6 chicken thighs bone-in, skin-on for best flavor, but boneless works too
- Fresh parsley for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with foil for easier cleanup.
- Prepare the Apricot Sauce: In a medium bowl, whisk together the apricot jam, finely diced onions, soy sauce, honey, Dijon mustard, apple cider vinegar, minced garlic, ground ginger, and red pepper flakes (if using). Stir until the sauce ingredients are well combined.
- Prepare the Chicken: Using paper towels, gently dry the chicken thighs and season them with a pinch of salt and pepper. Arrange the chicken thighs in a single layer within the prepared baking dish.
- Coat the Chicken: Spoon the prepared apricot sauce over the chicken thighs, ensuring that each piece is thoroughly covered.
- Bake the Chicken: Place the dish in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin (if using bone-in, skin-on thighs) is golden and crispy. You can baste the chicken with the sauce halfway through baking to ensure even flavor distribution.
- Broil for a Crispy Finish (optional): If you want the chicken skin to be extra crispy, turn the oven to broil for the last 3-5 minutes of cooking.
- Garnish and Serve: After the chicken is cooked, take it out of the oven and allow it to rest for several minutes. Top it with freshly chopped parsley to add a vibrant touch and enhance the flavor. Pair with rice, couscous, or roasted vegetables to absorb the tasty sauce.