Apricot Chicken
Apricot Chicken Thighs are seasoned, baked chicken thighs nestled in a sweet apricot sauce for a main dish that is as easy to make as it is delicious.
Servings: 4
Calories: 613kcal
Ingredients
Chicken
- 8 boneless skinless chicken thighs, about 2 pounds
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Apricot Sauce
- ⅔ cup apricot preserves
- ½ medium orange, juiced (about ¼ cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon chili powder
- ⅛ teaspoon crushed red pepper flakes
- scallions, sliced, for garnish
Instructions
Chicken
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the oil, salt, pepper, garlic powder, and paprika. Mix well.
- Pat chicken thighs dry with a paper towel. Then, add the chicken to the oil mixture, tossing to coat evenly.
- Transfer the chicken to the lined baking sheet. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F.
- While the chicken is baking, prepare the apricot sauce.
Apricot Sauce
- In a large skillet over medium-high heat, add all sauce ingredients and whisk to combine. Continue whisking frequently until the mixture begins to bubble.
- Reduce heat to low and simmer for 4-6 minutes, or until thickened.
- Add cooked chicken back into the skillet and toss to coat.
- Serve hot with rice or vegetables.
Nutrition
Calories: 613kcal