Sticky apricot chicken

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


  • 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


  • 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.


Calories: 200kcal | Carbohydrates: 15g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 129mg | Sodium: 288mg | Potassium: 358mg | Sugar: 10g | Vitamin A: 35IU | Calcium: 15mg | Iron: 1.3mg