chicken thigh apricot sauce

This chicken thighs with apricot sauce is simple and so flavorful. Boneless, skinless chicken thighs are drizzled with a sweet (slightly spicy) ginger and garlic apricot glaze and roasted in the oven until sticky and sweet. Served with rice and roasted broccoli, it’s perfect for an easy weeknight meal. Makes 3-4 servings.

The name of the game here is very simple.

If you’re looking for a simple and almost effortless recipe, this is it. Simply season the chicken thighs, add them to the pan, mix and pour the other ingredients on top, and the oven will do the rest. My whole family raved about it and the smell of it baking in the oven reminds me of sweet and sour takeout chicken.

I always eat it with garlic toasted almond basmati rice because the sweet apricots and toasted almonds go so well together. Then I make roasted broccoli or green beans for 10 minutes.

My favorite meal is saucy chicken, rice, and broccoli.

To make this chicken with apricot sauce, you will need:

Apricot Fruit Spread, Jam, or Jam – A jar of Apricot Fruit Spread from Bonne Maman (not sponsored) is the perfect amount. Rice Vinegar – Gives sour and sour taste. Low-sodium soy sauce – You can also use low-sodium soy sauce or coconut aminos. Sambal Oelek – Spicy chili garlic paste that adds a delicious heat. You can find it at most major grocery stores. Ginger paste – Or use freshly grated ginger paste. Garlic paste – Alternatively, use freshly grated garlic paste. Boneless, skinless chicken thighs – Thighs are tender and moist, not too fatty or oily, and can withstand long cooking times. Kosher Salt – Enhances the flavor of recipes. White Pepper (Powder) – Brighter than regular black pepper, with a slightly sharper, herbal flavor. You may also add black pepper.

Preheat oven to 425°F (or 220°C).

Lightly spray an 8×11 (or so) ceramic oven-safe baking pan with nonstick olive oil or avocado oil.

Make the glaze:

In a liquid measuring cup, measure and add 12 ounces of apricot fruit spread, 1/4 cup of rice vinegar, 2 tablespoons of low-sodium soy sauce (or low-sodium tamari), 1 tablespoon of ginger paste (or freshly grated), 1 teaspoon of garlic paste (or freshly grated), and 1 tablespoon of sambal oelek.

Stir well to combine and set aside.

Using paper towels, pat dry 1 1/4 to 1 1/2 pounds of boneless, skinless chicken thighs. Place the chicken thighs in a greased baking dish and season with kosher salt and a few pinches of ground white pepper (I use a pinch).

Pour all of the glaze over the chicken thighs.

Slide the pan onto the middle rack of the preheated oven and cook for 15 minutes. Remove and spoon the glaze over the top and return to the oven for another 15 minutes.

Remove the chicken thighs and spoon more glaze over the top. Switch the oven to broil, move the oven rack up using oven mitts, and broil the chicken for 1 to 2 minutes, or until the top is sticky and caramelized in places. Let the chicken rest for a few minutes before serving.

Serve with garlic toasted almond basmati rice, roasted broccoli and top right with remaining glaze.

enjoy! If you try this recipe for chicken thighs with apricot sauce, please let me know! Take a photo and tag me on Twitter or Instagram!

This recipe was originally posted on May 16, 2016 and has been updated with better ingredients, clear and concise instructions, new photos, and helpful information.