Best 11 Marinated Chicken Thighs With Tangy Apricot Glaze Recipes

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**Mouthwatering Marinated Chicken Thighs with a Tangy Apricot Glaze: A Culinary Journey of Sweet and Savory Flavors**

Embark on a tantalizing culinary adventure with our succulent marinated chicken thighs, expertly glazed with a vibrant apricot glaze. This delectable dish promises an explosion of flavors, combining the juicy tenderness of chicken thighs with the sweet and tangy notes of apricot. The marinade, a harmonious blend of herbs, spices, and citrus, infuses the chicken with irresistible aromas and flavors, while the apricot glaze adds a delightful sheen and a burst of fruity sweetness. Whether you're hosting a summer barbecue, a cozy dinner party, or simply craving a flavorful weeknight meal, these marinated chicken thighs with tangy apricot glaze will undoubtedly become a favorite.

Let's cook with our recipes!

APRICOT-GLAZED CHICKEN THIGHS



Apricot-Glazed Chicken Thighs image

A dash of cayenne pepper keeps the sticky glaze for this chicken thigh recipe from being too sweet.

Provided by Recipe by Katie Workman

Time 55m

Number Of Ingredients 8

0.25 cup apricot spreadable fruit, large pieces snipped
0.25 cup honey
2 tablespoon soy sauce
2 tablespoon minced fresh ginger
6 cloves garlic, minced (1 tablespoon)
0.5 teaspoon cayenne pepper
0.25 cup cider vinegar
8 bone-in chicken thighs (3 1/2 to 4 pounds total)

Steps:

  • Place oven rack in bottom third of oven. Preheat oven to 400°F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne. Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.
  • Line a 13 x 9-inch baking pan with foil. Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done (175°F in thickest part) and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.

Nutrition Facts : Calories 483 kcal, Carbohydrate 15 g, Cholesterol 193 mg, Protein 33 g, SaturatedFat 8 g, Sodium 377 mg, Sugar 13 g, Fat 31 g, UnsaturatedFat 20 g

3-INGREDIENT APRICOT GLAZED CHICKEN



3-Ingredient Apricot Glazed Chicken image

With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!

Provided by The Seasoned Mom

Categories     Dinner

Time 1h5m

Number Of Ingredients 4

3-4 pounds bone-in (skin-on chicken parts (breasts, thighs, drumsticks, or a combination))
8 ounces Catalina salad dressing
½ jar (about 5-6 ounces ) apricot jam
1 1 ouce envelope dry onion soup mix

Steps:

  • Preheat oven to 350F (180C).
  • For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
  • Place chicken, skin-side up, on prepared pan.
  • In a medium bowl, whisk together 3 glaze ingredients.
  • Pour sauce over chicken and spread liberally on each piece.
  • Bake, uncovered, for about 1 hour, or until chicken is cooked through.

Nutrition Facts : ServingSize 1 /5th of the chicken + sauce, Calories 619.8 kcal, Carbohydrate 35.9 g, Protein 56.8 g, Fat 25.3 g, SaturatedFat 7.3 g, Cholesterol 174.1 mg, Sodium 875.4 mg, Sugar 26.8 g

SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS



Sweet and Spicy Apricot BBQ Chicken Thighs image

Provided by Valerie Bertinelli

Time 1h35m

Yield 8 servings, 2 cups sauce

Number Of Ingredients 16

Canola oil
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
1 tablespoon minced garlic (4 cloves)
One 13-ounce jar apricot jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup ketchup
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
16 bone-in, skin-on chicken thighs
Canola oil
Chopped fresh parsley, for garnish

Steps:

  • For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
  • For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
  • Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

SPICY APRICOT CHICKEN THIGHS



Spicy Apricot Chicken Thighs image

Chicken thighs are inexpensive and make a great dinner for a large group. The apricot glaze gives the meat a tempting gloss and the few minutes in the broiler crisps the skin to perfection. Leftovers are great the next day, too! Just turn oven on 375° and heat chicken for 10-15 minutes. -Marcy Gallinger, Deer Park, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon crushed red pepper flakes
12 bone-in chicken thighs (about 5 pounds)
SAUCE:
1 jar (12 ounces) apricot preserves
1/4 cup rice vinegar
1 tablespoon honey
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

  • In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.

Nutrition Facts :

MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE



Marinated Chicken Thighs with Tangy Apricot Glaze image

This is a wonderful main dish featuring boneless skinless chicken thighs marinated in a sweet yet zesty apricot sauce and then perfectly roasted (or grilled) and topped with a tangy apricot glaze. It's a recipe I created years ago for a cooking contest (called Ready, Set, Cook! #15) that was hosted at another recipe site. I...

Provided by Vickie Parks

Categories     Chicken

Time 5h15m

Number Of Ingredients 15

2 1/2-3 lb chicken thighs
MARINATE:
3/4 c apricot preserves
1/2 c dry sherry
2 tsp spicy brown mustard
2 tsp lemon juice (fresh squeezed is best)
1 tsp roasted garlic, minced
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
APRICOT GLAZE:
3/4 c apricot glaze
1 Tbsp brown sugar
2 tsp spicy brown mustard
2 tsp lemon juice

Steps:

  • 1. Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
  • 2. Preheat oven to 350°F.
  • 3. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. (A little marinade residue can be left on chicken, but discard excess marinade.) Bake at 350° for 40-45 minutes or until thoroughly done.
  • 4. During last 15 minutes of roasting time, place 3/4 cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze just slightly thickens.
  • 5. Serve with the glaze drizzled over chicken thighs.

SPICY MARINATED CHICKEN THIGHS



Spicy Marinated Chicken Thighs image

Adapted from "The Miniature Book of Tomatoes" by Jane Donovan. I havent tried this yet. The heat factor will vary based on the type of chili sauce you use-Asian chili sauce for a morefirey result, or grocery store chili sauce if you like it milder.

Provided by HeatherFeather

Categories     Chicken

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 13

8 skinless chicken thighs, with bones
1 (8 ounce) can tomatoes, drained
6 teaspoons tomato paste (really)
2 tablespoons chili sauce
2 teaspoons sugar
1 tablespoon garam masala, spice blend
2 tablespoons light soy sauce
2 inches fresh ginger, grated
2 cloves garlic, crushed
1 lime, juice of
1 lemon, juice of
lemon slice, to garnish
lime slice, to garnish

Steps:

  • Slash through the meaty part of the thighs with a knife 2 or 3 times, then set into a shallow non-metal casserole (such as a glass pyrex baking dish).
  • Combine marinade ingredients (except garnish) in a blender or fodd processor and blend until smooth.
  • Pour marinade over chicken, turn to coat, cover and let marinade in the fridge 2-3 hours.
  • Preheat oven to 375 F (190C) and bake uncovered, basting occasionally, until cooked through and juices run clear, approximately 45-50 minutes.
  • Garnish with slices of lemon and lime.

CHICKEN THIGH MARINADE



Chicken Thigh Marinade image

Great marinade for chicken thighs. This makes enough for 8 skinless, boneless chicken thighs.

Provided by Kelly Fam Favourites

Categories     Marinades

Time 5m

Yield 8

Number Of Ingredients 8

¼ cup olive oil
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Whisk together olive oil, soy sauce, lemon juice, brown sugar, parsley, garlic, salt, and pepper.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 4.6 g, Fat 6.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 630.5 mg, Sugar 3.5 g

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

Provided by Melissa Roberts

Categories     Blender     Chicken     Ginger     Marinate     Roast     Hanukkah     Kid-Friendly     Apricot     Fall     Winter     Shallot     Jam or Jelly     Soy Sauce     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)

Steps:

  • Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
  • Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Preheat oven to 425°F with rack in middle.
  • Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

BAKED MARINATED CHICKEN THIGHS



Baked Marinated Chicken Thighs image

Mix everything in one zip-top bag and marinate overnight. Delicious as leftovers-easy and savory, my husband and his buddies all loved this! We served with Trader Joe's® brown rice the first time, then with Trader Joe's® country potatoes in the photos. Both were a hit! Enjoy!

Provided by PatientFire

Time 9h

Yield 12

Number Of Ingredients 9

1 ½ cups Worcestershire sauce
1 ½ cups water
½ cup pearl onions
3 tablespoons pickling spice
1 tablespoon whole black peppercorns
2 teaspoons crushed garlic
1 cube beef bouillon, crushed
5 large bay leaves
12 (6 ounce) bone-in, skin-on chicken thighs

Steps:

  • Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  • When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
  • Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
  • Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 8.8 g, Cholesterol 106 mg, Fat 17.7 g, Fiber 0.1 g, Protein 28.8 g, SaturatedFat 4.9 g, Sodium 503.6 mg, Sugar 3.8 g

SPICY APRICOT-GLAZED CHICKEN



Spicy Apricot-Glazed Chicken image

Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/3 cup apricot preserves
1/4 cup chili sauce
1 tablespoon hot mustard
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.

APRICOT-DIJON-GLAZED CHICKEN



Apricot-Dijon-Glazed Chicken image

Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 5

8 chicken thighs
Coarse salt and freshly ground pepper
1 jar (12 ounces) apricot jam
2 tablespoons honey
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
  • Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
  • Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

Tips:

  • To ensure the chicken thighs are evenly marinated, use a large resealable bag and massage the marinade into the chicken.
  • For a more intense flavor, marinate the chicken thighs for at least 30 minutes, up to overnight.
  • If you don't have time to marinate the chicken, you can still cook it with the apricot glaze. Just brush the glaze on the chicken before cooking.
  • To prevent the chicken from drying out, cook it over medium heat and baste it with the glaze every few minutes.
  • Serve the chicken thighs with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

These marinated chicken thighs with tangy apricot glaze are a delicious and easy-to-make weeknight meal. The chicken is juicy and flavorful, and the glaze is sweet and tangy. Serve this dish with your favorite sides for a complete meal that the whole family will enjoy.

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