Easy Sticky Apricot Chicken

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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.

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) PLUSΒ 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.

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.

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.

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.

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 73ΒΊC/165ΒΊF 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

  1. Almond, lemon and parsley pilaf rice

  2. Crispy salt and pepper smashed potatoes
  3. Easy spicy garlic baked potato wedges
  4. Pea and feta quinoa salad
  5. Easy side salad with lemon dressing

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.

Chicken thigh recipes:

  1. Easy honey garlic chicken thighs
  2. Peri-Peri grilled chicken thighs
  3. Chicken Piccata Thighs
  4. Crispy chicken thighs on cheesy broccoli rice
Sticky apricot chicken
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5 from 10 votes

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.
Course Chicken, Dinner, Easy
Cuisine American
Keyword chicken thighs, Sticky apricot chicken
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Calories 200kcal
Author Alida Ryder

Ingredients

  • 8 bone-in skin-on chicken thighs
  • olive oil for browning

for the glaze

  • 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

to serve

  • fresh parsley
  • Almond pilaf

Instructions

  • 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.

Nutrition

Calories: 200kcal | Carbohydrates: 15g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 129mg | Sodium: 288mg | Potassium: 358mg | Sugar: 10g | Vitamin A: 0.7% | Calcium: 1.5% | Iron: 7.1%

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Showing 37 comments
  • Vicky
    Reply

    Tried this last night and it was excellent. Will definitely cook this often. Fast, easy, yummy!!

  • Vicki
    Reply

    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!

  • Cindy
    Reply

    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.

    • Alida Ryder
      Reply

      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. πŸ™‚

  • Laura
    Reply

    Can this be made ahead and reheated to serve? How would you recommend doing that?

    • Alida Ryder
      Reply

      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.

  • Claire
    Reply

    One of our family favs. My son asks for it every time when he comes home.

  • Sherry Lensing
    Reply

    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?

    • Alida Ryder
      Reply

      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!

  • CaSandra Littlefield
    Reply

    This looks delicio hope it comes out great

  • Marie
    Reply

    Totally amazing recipe, Alida. We threw it all in a slow cooker and, oh my! Love it

    • Alida Ryder
      Reply

      I’m so glad to hear you loved it Marie!

    • Tina
      Reply

      Can you assist with instructions for slow cooker success you had? Thanks

      • Alida Ryder
        Reply

        I don’t use a slow cooker so unfortunately won’t be able to advise.

  • DEB BONIN
    Reply

    Looks awesome. Could I do this in a crockpot with chicken wings?

    • Alida Ryder
      Reply

      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!

  • Phil, P & V.
    Reply

    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!!

  • Gillian
    Reply

    Hi, this looks delicious! Can I substitute marmalade for apricot jam?

    • Alida Ryder
      Reply

      Yes, of course! The flavour won’t be quite the same but it will still be delicious.

  • Zanna
    Reply

    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. πŸ™‚

    • Alida Ryder
      Reply

      So glad you liked it Zanna! Love the addition of the ginger.

  • Wikus
    Reply

    Delicious!

  • CookinJ
    Reply

    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?

    • Alida Ryder
      Reply

      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.

  • Reply

    OMGee Alida! I’m LOVING this recipe! That apricot glaze looks crazy good! Thanks for sharing. Can’t wait to try!

    • Alida Ryder
      Reply

      Thanks Mary Ann! The glaze is most definitely the star in this recipe. πŸ˜‰

  • Wikus
    Reply

    Looks delicious. Trying it tomorrow πŸ™‚ πŸ™‚

    • Alida Ryder
      Reply

      Thanks! Let me know what you think once you’ve tried it!

  • Lynne
    Reply

    Oh, this brings back the most amazing memories ! My mom used to do this often πŸ™‚

    • Alida Ryder
      Reply

      It’s such an iconic way of cooking chicken, isn’t it?

  • Reply

    This looks delicious and the apricot glaze just sounds perfect!! I’ll be trying this for dinner this week! πŸ™‚

    • Alida Ryder
      Reply

      Thanks Alaina! Let me know what you thought once you’ve tried it!

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