Easy Sticky Apricot Chicken
Easy, delicious sticky apricot chicken flavored with a little soy sauce and chilli flakes is a perfect dinner when served with almond and lemon pilaf rice.
This ridiculously easy, quick apricot chicken is everything to me at the moment. Not only does it remind me of the apricot chicken my mom used to make for us as kids, it’s also a fool proof way to get my kids to eat everything on the plate (sticky chicken is magic like that) PLUS it doesn’t take much thought or effort on my part.
The glaze recipe is a simple combination of apricot jam (preserves), soy sauce, lemon juice and seasoning. I sauteed the chicken thighs in a large, deep pan until golden brown and almost cooked through before I poured over glaze because 1) I wanted the chicken fat to render a little and b) if added too early, the glaze will catch and burn and no-one has time for that. Doing it this way, you can pour off the excess fat which will just make your sauce greasy and the glaze is allowed to caramelize and cling to the chicken in the best way possible.
How to make sticky apricot chicken
Sear chicken thighs in a hot pan until well-browned on both sides. Mix together apricot jam, soy sauce, lemon juice, chilli flakes, salt and pepper with a splash of water and pour into the pan. Allow to come to a simmer and spoon the glaze over the chicken every now and then until the glaze is thick and sticky and the chicken is cooked through. You can also pop the chicken into the oven if you want a more hands-off approach, the chicken just won’t be as lacquered with the glaze.
How do I know when chicken thighs are cooked?
When the chicken thighs is cut at the thickest part and the juices run clear, the thighs are cooked through. If you have a meat thermometer, it should read 73ºC/165ºF when inserted into the thickest part of the meat.
Can I make sticky apricot chicken in a slow cooker?
Absolutely. I would still sear the thighs before adding it to the slow cooker to add flavor. Pour the glaze over the chicken and cook on high for 1-2 hours until the chicken is cooked through and the glaze has reduced slightly.
What to serve with sticky apricot chicken thighs
- Almond, lemon and parsley pilaf rice
- Crispy salt and pepper smashed potatoes
- Easy spicy garlic baked potato wedges
- Pea and feta quinoa salad
- Easy side salad with lemon dressing
Chicken thigh recipes:
- Easy honey garlic chicken thighs
- Peri-Peri grilled chicken thighs
- Chicken Piccata Thighs
- Crispy chicken thighs on cheesy broccoli rice
- 8 bone-in skin-on chicken thighs
- olive oil for browning
- 3/4 cup apricot jam/preserves
- 1 tablespoon soy sauce
- zest and juice of 1 lemon you need approximately 2-3 tablespoons of lemon juice
- pinch of chilli flakes optional
- salt & pepper to taste
- 2-3 tablespoons water to thin down
- fresh parsley
- Almond pilaf
Heat a large, deep frying pan over medium-high heat.
Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
When the chicken is golden brown and almost cooked through, pour off the excess fat.
Return the pot to the heat and add the glaze.
Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
Serve the chicken on rice with a generous amount of glaze spooned over.