These Apricot Glazed Chicken Thighs deliver a sweet, tangy glaze over juicy, crispy-skinned chicken. The recipe is a weeknight hero that feels fancy but comes together with minimal effort. You’ll love how the apricot glaze caramelizes into a gorgeous, sticky coating that clings to every inch of the chicken.
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Why You’ll Love This Apricot Glazed Chicken Thighs
- Balanced flavors: A harmony of sweet apricot, sharp vinegar, and savory soy.
- Crispy skin: Slow-rendered fat creates a crackling-crisp texture.
- Effortless elegance: Looks fancy but uses simple ingredients and techniques.
- Meal-prep friendly: Reheats well and glaze can be made ahead.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 1 cup apricot preserves or jam
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp apple cider vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil or avocado oil
- 1/2 tsp black pepper
- 1/4 tsp salt (optional, to taste)
- 2 tbsp fresh chopped parsley or scallions for garnish
Tools: A large, oven-safe skillet (cast iron is ideal), small saucepan, whisk, and tongs.
Notes: Don’t use boneless, skinless thighs—the bone keeps meat juicy and skin provides texture. Quality apricot preserves with visible fruit pieces give the best glaze.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken dry. This is the single most important step for crispy skin. Use paper towels to thoroughly dry the skin surface before it hits the pan. Any moisture will steam the skin instead of browning it.
- Don’t skip the fresh ginger and garlic. While powdered versions are convenient, the bright, pungent kick from fresh aromatics is what cuts through the sweetness of the glaze and makes it truly special.
- Choose the right pan. An oven-safe skillet is non-negotiable. You’ll start on the stovetop and finish in the oven, so a cast-iron or stainless steel pan is your best friend here. A non-stick pan with a plastic handle won’t work.
- Taste your glaze. Apricot preserves can vary in sweetness. Before brushing it on the chicken, taste the glaze and adjust. You might want an extra splash of vinegar for tang or a pinch of salt to balance it all out.
How to Make Apricot Glazed Chicken Thighs
Step 1: Prep and Season the Chicken. Take your chicken thighs out of the fridge about 20 minutes before cooking to let them come closer to room temperature—this helps them cook more evenly. While you wait, pat the skin completely dry with paper towels. This is the secret to that perfect, crackly skin. Season both sides generously with black pepper and a light sprinkle of salt, if using. Remember, the soy sauce in the glaze will add saltiness later.
Step 2: Make the Glaze. In a small saucepan, combine the apricot preserves, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Whisk everything together over medium-low heat until it’s smooth and just begins to simmer. Let it bubble gently for about 2-3 minutes, stirring occasionally. You’ll notice it will thicken slightly and become fragrant. Remove it from the heat and set aside. We’ll use about two-thirds for glazing during cooking and save the rest for serving.
Step 3: Sear the Chicken. Preheat your oven to 400°F (200°C). Place your oven-safe skillet over medium-high heat and add the oil. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 6-8 minutes, until the skin is a deep golden brown and releases easily from the pan.
Step 4: Flip and Initial Glaze. Using tongs, flip the chicken thighs so they are now skin-side up. Reduce the heat to medium if the pan seems too hot. Brush a generous layer of the apricot glaze over the top and sides of each thigh. You’ll see it immediately start to glisten. Let the chicken cook for another 2 minutes on the stovetop.
Step 5: Finish in the Oven. Transfer the entire skillet to the preheated oven. Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. About halfway through the baking time, pull the skillet out (carefully, the handle will be hot!) and brush the chicken with another layer of glaze.
Step 6: Rest and Final Glaze. Once cooked through, remove the skillet from the oven. Transfer the chicken thighs to a clean plate or cutting board. Let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. Just before serving, brush the chicken with the reserved, unused glaze for a final hit of fresh, glossy flavor. Garnish with chopped parsley or scallions.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Reviving: Reheat in a 350°F oven for 10-15 minutes to maintain crispiness.
Serving Suggestions
Complementary Dishes
- Fluffy jasmine rice or couscous — The neutral, fluffy base is perfect for soaking up every last drop of the incredible apricot glaze that pools on the plate.
- Simple roasted broccoli or asparagus — The slight char and earthy flavor of roasted vegetables provide a wonderful contrast to the sweet and savory chicken.
- A crisp, green salad with a lemony vinaigrette — The sharp, acidic dressing cuts through the richness of the dish and adds a refreshing, clean element to the meal.
Drinks
- A slightly off-dry Riesling — The wine’s natural stone fruit notes and bright acidity will mirror and elevate the flavors in the apricot glaze beautifully.
- A crisp, hoppy IPA — The bitterness from the hops acts as a fantastic palate cleanser against the sticky-sweet glaze, making each bite of chicken taste new again.
- Sparkling water with lemon and mint — A non-alcoholic option that provides effervescence and citrus to refresh your palate between bites of the rich chicken.
Something Sweet
- Lemon sorbet — Its intense, clean citrus flavor is the perfect, light finish to a meal that has both richness and sweetness.
- Almond biscotti for dipping in coffee — The nutty, crunchy cookies aren’t too heavy and offer a lovely textural endnote without overwhelming the palate.
- A simple bowl of fresh mixed berries — Sometimes the best dessert is the simplest, and the bright, juicy berries provide a fresh counterpoint to the cooked meal.
Top Mistakes to Avoid
- Moving the chicken too soon. When you first place the chicken skin-side down in the hot pan, you must let it sear undisturbed. If you try to peek or move it too early, the skin will tear and won’t get that perfect, crispy sear we’re after.
- Using a pan that’s not oven-safe. I’ve made this mistake before, and it’s a messy, dangerous one. That plastic handle will melt in the oven. Always double-check that your entire skillet can handle the heat.
- Brushing on the glaze too early and too often. Sugar burns easily. If you put the glaze on at the very beginning of searing, it will scorch and turn bitter. Wait until after the skin is crisped, and don’t overdo it during baking.
- Skipping the rest time. It might be tempting to dig right in, but if you slice into the chicken immediately, all the beautiful juices will run out onto the cutting board, leaving you with drier meat. A short rest is crucial.
Expert Tips
- Tip: For extra crispy skin, lightly dust the dried chicken skin with a tiny bit of cornstarch or baking powder before seasoning. This helps to draw out even more moisture and promotes incredible browning and crispiness.
- Tip: If your glaze seems too thick to brush easily, thin it out with a teaspoon or two of warm water or orange juice. You want a brushable consistency, not a paste.
- Tip: Add a kick of heat by stirring 1/2 to 1 teaspoon of sriracha or a pinch of red pepper flakes into the glaze. The sweet-spicy combination is absolutely addictive.
- Tip: Use the pan drippings! After removing the chicken, place the skillet back on the stovetop over low heat. Add a splash of chicken broth or white wine, scrape up the browned bits, and simmer for a minute to create a incredible, simple pan sauce to drizzle over everything.
FAQs
Can I make this with chicken breasts?
You can, but the results will be different. Boneless, skinless chicken breasts are much leaner and can dry out more easily. If you do use them, reduce the cooking time significantly—sear for 3-4 minutes per side and then finish in the oven for only 10-12 minutes, or until they reach 165°F internally. The lack of skin means you’ll miss out on that crispy texture, but the flavor of the glaze will still be delicious.
How do I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help re-crisp the skin. Microwaving will work in a pinch but will make the skin soft and rubbery.
Can I prepare the glaze ahead of time?
Absolutely! The glaze can be made up to 3 days in advance. Simply whisk the ingredients together in a saucepan, simmer, and then let it cool completely before storing it in a jar in the fridge. Give it a good stir before using, and you might need to warm it slightly to make it brushable again.
My glaze is burning in the oven. What should I do?
If you notice the glaze starting to blacken around the edges, your oven might be running hot. Move the skillet to a lower rack, or tent the chicken loosely with aluminum foil for the remainder of the cooking time. This will protect the glaze from direct heat while allowing the chicken to continue cooking through.
What can I use instead of apricot preserves?
Peach or mango preserves are excellent substitutes and will give a similar tropical, sweet flavor. In a real pinch, you can use orange marmalade, but be aware that the citrus peel will add a distinct bitter note that changes the profile of the dish.
Apricot Glazed Chicken Thighs
Make juicy, crispy-skinned Apricot Glazed Chicken Thighs with a sweet & tangy sauce. An easy, elegant weeknight meal. Get the full recipe now!
Ingredients
For the Chicken and Glaze
-
8 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
-
1 cup apricot preserves or jam
-
3 tbsp soy sauce (or tamari for gluten-free)
-
2 tbsp apple cider vinegar
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp olive oil or avocado oil
-
1/2 tsp black pepper
-
1/4 tsp salt (optional, to taste)
-
2 tbsp fresh chopped parsley or scallions (for garnish)
Instructions
-
Take your chicken thighs out of the fridge about 20 minutes before cooking to let them come closer to room temperature—this helps them cook more evenly. While you wait, pat the skin completely dry with paper towels. This is the secret to that perfect, crackly skin. Season both sides generously with black pepper and a light sprinkle of salt, if using. Remember, the soy sauce in the glaze will add saltiness later.01
-
In a small saucepan, combine the apricot preserves, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Whisk everything together over medium-low heat until it’s smooth and just begins to simmer. Let it bubble gently for about 2-3 minutes, stirring occasionally. You’ll notice it will thicken slightly and become fragrant. Remove it from the heat and set aside. We’ll use about two-thirds for glazing during cooking and save the rest for serving.02
-
Preheat your oven to 400°F (200°C). Place your oven-safe skillet over medium-high heat and add the oil. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 6-8 minutes, until the skin is a deep golden brown and releases easily from the pan.03
-
Using tongs, flip the chicken thighs so they are now skin-side up. Reduce the heat to medium if the pan seems too hot. Brush a generous layer of the apricot glaze over the top and sides of each thigh. You’ll see it immediately start to glisten. Let the chicken cook for another 2 minutes on the stovetop.04
-
Transfer the entire skillet to the preheated oven. Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. About halfway through the baking time, pull the skillet out (carefully, the handle will be hot!) and brush the chicken with another layer of glaze.05
-
Once cooked through, remove the skillet from the oven. Transfer the chicken thighs to a clean plate or cutting board. Let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. Just before serving, brush the chicken with the reserved, unused glaze for a final hit of fresh, glossy flavor. Garnish with chopped parsley or scallions.06
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