Description

Sticky, gooey, and sweet — this Apricot Chicken is packed with flavor from a simple mix of apricot preserves, soy sauce, Dijon mustard, and seasonings. Easy to prepare, it’s perfect for weeknights or any casual meal when you want maximum flavor with minimal effort.

Ingredients

Scale

8 skin-on, bone-in chicken thighs (excess skin from underside removed)

Apricot Sauce

¼ cup low-sodium soy sauce*
2 tablespoons Dijon mustard
1 cup apricot preserves
1 tablespoon dehydrated onion
2 teaspoons kosher salt
2 teaspoons granulated garlic
½ teaspoon crushed red pepper

Instructions

Preheat oven to 425°F (220°C).

Lightly oil a 9×13-inch baking dish for easier cleanup.

In a large bowl, whisk together all the apricot sauce ingredients.

Add the chicken thighs to the bowl and toss to coat thoroughly. Reserve any leftover sauce.

Arrange the chicken thighs skin-side down in the prepared baking dish. Bake for 20 minutes.

Flip the thighs over, spoon the reserved sauce over the top, and continue baking for another 25–30 minutes, or until the chicken is cooked through and nicely caramelized on top. (For a darker, slightly charred finish, bake closer to 30 minutes.)

Notes

If using regular (full-sodium) soy sauce, taste the sauce before adding additional salt to avoid over-seasoning.
For extra caramelization, broil the chicken for the last 2–3 minutes of baking, keeping a close eye to prevent burning.

Leftovers make an excellent sandwich filling or topping for a rice bowl!