Description
Tender chicken thighs are marinated in a sweet and tangy apricot sauce, seared for a crispy finish, and baked to perfection. This flavorful dish is perfect for a quick weeknight dinner, served alongside rice or quinoa.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 cup apricot preserves
- 1/2 cup soy sauce
- 1/4 cup Dijon mustard
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon minced fresh ginger (or 1 teaspoon ground ginger)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- In a medium-sized mixing bowl, combine the apricot preserves, soy sauce, Dijon mustard, minced garlic, minced ginger, and crushed red pepper flakes (if using).
- Whisk the ingredients together until they are well blended. The mixture should be smooth and slightly thick.
- Taste the marinade and adjust the seasoning with salt and pepper as needed. Remember, the soy sauce is already salty, so go easy on the salt.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, ensuring that each piece is well coated.
- Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour, or up to overnight for maximum flavor. If youre short on time, even 30 minutes will work, but longer is better!
- Preheat your oven to 375°F (190°C).
- While the oven is preheating, take the chicken out of the refrigerator and let it sit at room temperature for about 15 minutes.
- In a large oven-safe skillet, heat the olive oil over medium-high heat.
- Once the oil is hot, carefully add the marinated chicken thighs, skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs over and sear the other side for an additional 3-4 minutes.
- After searing, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, pour in the remaining marinade (make sure to scrape up any browned bits from the bottom of the pan).
- Bring the marinade to a simmer over medium heat, allowing it to reduce slightly for about 5 minutes.
- Once the sauce has thickened a bit, return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken to coat it.
- Transfer the skillet to the preheated oven. Bake the chicken for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Halfway through the baking time, baste the chicken with the sauce in the skillet.
- If you want an extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking.
- Once the chicken is cooked through, remove the skillet from the oven and let it rest for about 5 minutes.
- While the chicken is resting, prepare your serving dish.
- After resting, place the chicken thighs on the serving dish and drizzle with the remaining sauce from the skillet.
- Sprinkle the sesame seeds and sliced green onions over the top.
- Serve the apricot chicken warm, alongside your choice of rice or quinoa.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes.
- This dish can be paired with steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes