Sticky Sweet Savory Apricot Chicken (Print Version)
Tender chicken thighs glazed in a sticky apricot-soy sauce with garlic, ginger, and sesame—sweet and savory.
# What You'll Need:
→ Proteins
01 - 8 boneless, skinless chicken thighs
→ Sauce & Condiments
02 - 1 cup apricot preserves
03 - 2 tablespoons soy sauce
04 - 1 tablespoon Dijon mustard
05 - 2 tablespoons rice vinegar (or apple cider vinegar)
06 - 2 tablespoons honey
→ Aromatics & Spices
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Oils & Garnishes
10 - 1 tablespoon vegetable oil
11 - 2 tablespoons sliced green onions
12 - 1 tablespoon sesame seeds
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
03 - In a small mixing bowl, whisk together the apricot preserves, soy sauce, Dijon mustard, rice vinegar, honey, minced garlic, grated ginger, and crushed red pepper flakes until smooth and well combined.
04 - Heat vegetable oil in a large ovenproof skillet over medium-high heat. Add chicken thighs and sear for 3 to 4 minutes per side until a golden crust forms.
05 - Pour the apricot glaze over the seared chicken, tossing to coat each piece evenly.
06 - Transfer the skillet to the oven and bake, uncovered, for 18 to 22 minutes until the chicken is cooked through to an internal temperature of 165°F and the sauce is bubbling and sticky.
07 - Remove the skillet from the oven and let the chicken rest for 2 to 3 minutes to allow the sauce to thicken slightly.
08 - Garnish with sliced green onions and sesame seeds before serving.
# Expert Tips:
01 -
- The sauce practically makes itself from pantry staples you probably already have hiding in your fridge door.
- It looks like you spent hours but the oven does almost all the work while you pour yourself a glass of wine.
02 -
- Do not skip drying the chicken because wet skin means steaming instead of searing and you lose that gorgeous golden crust.
- Check the chicken at eighteen minutes because thighs vary in thickness and overcooking will make them tough despite the sauce.
03 -
- If the sauce seems thin after baking just put the skillet back on the burner for two minutes and it will thicken right up before your eyes.
- Toasting the sesame seeds in a dry pan for thirty seconds turns them from a garnish into something people actually notice.