Easy Sticky Apricot Chicken
Subscribe
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.
Listen, let’s not beat around the bush here, we all know I am slightly obsessed with chicken. A quick gander through this blog will give you all the evidence you need. I love it roasted, fried and grilled. But when chicken is covered in a sticky, fragrant glaze… Well, there’s just something fantasticĀ about that, isn’t there? And when the food I eat forces me to lick my fingers, all the better! And believe me, there is a LOT of finger licking going on with this sticky apricot chicken.Ā
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) PLUSĀ 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 caramelise and cling to the chicken in the best way possible.
Now, let’s talk about your options when serving time comes. Mashed potatoes, soft polenta or even a good hunk of bread will all do just fine but if you want to take this up a notch, add the gloriousness that is my lemon-almond pilaf. First of all, the rice itself is so delicious, I could eat bowls and bowls and bowls of it (and I actually might have done just that…) but it is also theĀ perfectĀ absorber of all that delectable sauce. All sweet and sticky and apricotty and chickeny. Yaaassss! So make the effort and whip up a pot of pilaf alongside that sticky chicken, add some greens of your choice (I’m not fussy here, anything goes) and tuck into simple perfection. You’re welcome!
- 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.
Chicken Piccata Thighs
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I am constantly looking for new vegetarian recipes and spotted your apricot glazed chicken recipe. It sounded so good I used the glaze and made apricot glazed oven baked veggies.OMG…. what a hit! Even the meat eaters were asking for more. Thank you!
I love that idea! Yum!
I made this last night and it was delicious. I love that it uses ingredients I commonly have in my kitchen. My glaze came out a little later than the photo shown. Not sure why but it still tasted fabulous. Thank you for the recipe.
I’m so glad you liked it Cindy. It could be that my soy sauce was darker than yours, that’s the only thing that would make a difference. š
Can this be made ahead and reheated to serve? How would you recommend doing that?
That should be fine, I would just pop it in the oven for a few minutes, just keep an eye on it as the glaze can catch and burn easily.
One of our family favs. My son asks for it every time when he comes home.
That’s so wonderful to hear. š
How many red pepper flakes do I add to make it medium spicy? I like the idra of adding fresh ginger and sesame oil. How much would be a good amount of each to add?
I would say 1/4-1/2 teaspoon should be fine. A teaspoon of fresh ginger and the same of sesame oil would be excellent!
This looks delicio hope it comes out great
Totally amazing recipe, Alida. We threw it all in a slow cooker and, oh my! Love it
I’m so glad to hear you loved it Marie!
Can you assist with instructions for slow cooker success you had? Thanks
I don’t use a slow cooker so unfortunately won’t be able to advise.
Looks awesome. Could I do this in a crockpot with chicken wings?
I’ve personally never done it in a crockpot or with chicken wings but I’m sure there shouldn’t be any massive problems. Let me know how it turns out!
My little chef tried it and of course she being her own critic got it down on her 4th try to do without the skin on sliced Chicken Breasts. She switched from the Thighs and had loaded Potato’s & Stewed Greens with Tomato’s. Perfect for a date. Shocked even me with this dish. Now she has this to keep for her future meals to enjoy! Thank You very much!!
Wonderful! Thanks for the comment.
Hi, this looks delicious! Can I substitute marmalade for apricot jam?
Yes, of course! The flavour won’t be quite the same but it will still be delicious.
Thanks for this recipe. It was so yummy! The first time I made it, I added some minced ginger and both times I added some sesame oil. Big hit w my boyfriend as well. š
So glad you liked it Zanna! Love the addition of the ginger.
Delicious!
So glad you liked it! š
This looks amazing! I’m wondering if this would work with boneless skinless thighs (mostly because that’s what I have in the freezer) and what adjustments would be needed?
Yeah of course that would work perfectly! You’ll probably just need to cook the chicken a little less since bone-in chicken takes a bit longer to fully cook.
OMGee Alida! I’m LOVING this recipe! That apricot glaze looks crazy good! Thanks for sharing. Can’t wait to try!
Thanks Mary Ann! The glaze is most definitely the star in this recipe. š
Looks delicious. Trying it tomorrow š š
Thanks! Let me know what you think once you’ve tried it!
Oh, this brings back the most amazing memories ! My mom used to do this often š
It’s such an iconic way of cooking chicken, isn’t it?
This looks delicious and the apricot glaze just sounds perfect!! I’ll be trying this for dinner this week! š
Thanks Alaina! Let me know what you thought once you’ve tried it!