Apricot Chicken Thighs

Apricot Chicken Thighs were David's absolute favorite meal (filled with jam loaded with sugar, ketchup loaded with sugar, and onion soup mix filled with processed junk). I just had to find a way to make this sweet and savory sauce healthier and it is now my most popular recipe! The skin is crispy and sticky as a result of roasting the chicken for a full hour. Just watch this finger licking good chicken disappear. If you love this chicken you will want to try this recipe.

Why You'll Love This Recipe

These apricot chicken thighs with their sweet and tangy flavor and the best ever sticky but crispy skin and having only 4 main ingredients plus a few spices will fast become your family favorite too!

Ingredients You Will Need

Chicken thighs: I love using chicken thighs because they always come out juicy and tender from the extra fat that comes from the thighs. Also, because of the extra fat they never dry out like breast meat tends to if slightly overcooked.

Apricot jam: Using unsweetened apricot jam provides a fruit-forward flavor without excessive sweetness compared to preserves, as jams contain crushed fruit while preserves have larger fruit pieces or chunks, offering a smoother consistency in recipes. My favorite unsweetened fruit spread is St. Dalfour.

Ketchup: I prefer unsweetened ketchup that allows the true sweetness from the tomatoes to shine through. My favorite brand is Noble Made.

Onion flakes: Dried onion comes in two forms, flakes and minced. It is made by dehydrating fresh chopped white onions.

Garlic powder: Using garlic powder over minced garlic is best in this recipe as it easily dissipates into the sauce for a better overall texture.

Salt and pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Instructions

Prepare the oven and pan: Preheat oven to 350˚F and put chicken thighs on a rimmed baking sheet lined with parchment paper.

Make the sauce: In a small bowl, mix jam, ketchup, onion flakes, salt, pepper and garlic, set aside (it will be thick). Divide sauce as you will have extra for dipping!

Dress the chicken: Spoon sauce onto chicken thighs and spread over the tops.

Cook the chicken: Bake 50-60 minutes or until skin is browning and looks crispy.

Enjoy!

Recipe Tips and Tricks

Blend the sauce: If you prefer a smoother sauce you can place the sauce in a blender for a few moments.

Crispier skin: Brown the chicken thighs in a skillet before placing on the baking sheet and spreading the sauce.

Recipe Variations

Boneless chicken: You can easily swap boneless chicken in this recipe if you prefer.

Peach jam: Can't find apricot jam or not a fan, use peach jam! Just be sure it is unsweetened to keep the recipe Whole30 and Paleo friendly.

Storage Tips

These apricot chicken thighs can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container, and it's freezer-safe for up to 6 months (if you are lucky enough to have leftovers).

FAQs About Apricot Chicken Thighs

Do you wash raw chicken before cooking?

Washing raw poultry is not recommended as it can increase the risk of cross contamination which can cause food-borne illness

Why do chefs prefer thighs?

Chicken thighs are a fattier cut of meat which means they're going to have a richer flavor that white meat breasts.

Can apricot spread go bad?

Once opened, apricot spread should be refrigerated and will maintain it's best quality for about 6-12 months.