Baked apricot chicken: boneless thighs glazed with apricot preserves, Dijon, cider vinegar and soy, basted once and baked to 165°F. Ready in 40 minutes.
Prep
10 min
Cook
30 min
Total
40 min
Servings
4 servings
Optional — the recipe works without them.
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Preheat oven to 400°F (200°C). Line a baking dish or rimmed baking sheet with parchment paper.
Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Arrange in single layer in prepared dish.
In a medium bowl, whisk together apricot preserves, Dijon mustard, apple cider vinegar, soy sauce, garlic powder, and onion powder until smooth.
Spoon or brush about half of the glaze over chicken thighs, reserving the other half for basting.
Bake for 15 minutes. Remove from oven and baste with remaining glaze.
Return to oven and bake another 10-15 minutes until chicken reaches 165°F (74°C) and glaze is bubbly and caramelized.
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley or chives if desired.
Used in this recipe: Glass Baking Dish Silicone Basting Brush Instant-Read Thermometer (Amazon, affiliate links)
400 kcal
Calories