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Apricot Chicken in a cast iron skillet
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Apricot Chicken Recipe

Juicy, seared chicken thighs glazed in a sweet and tangy apricot sauce with a kick of garlic, ginger, and chili flakes. Ready in about 30 minutes, this easy dish is perfect for a weeknight dinner or summer meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Kellie
Cost: $10

Equipment

Ingredients

  • 1 cup apricot preserves
  • 1/2 cup rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fresh ginger peeled and grated
  • 3 garlic cloves minced
  • 1/2 teaspoon red pepper flakes optional
  • 2 pounds bone-in chicken thighs skin-on
  • 1/4 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
  • 1 tablespoon olive oil
  • Chopped fresh cilantro optional

Instructions

  • Preheat oven to 350°F.
  • In a medium bowl, whisk the apricot preserves, vinegar, soy sauce, ginger, garlic, and red pepper flakes in a small bowl until combined. Set aside.
  • Pat the chicken thighs dry with paper towels and season on both sides with salt and pepper.
  • Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until hot and shimmering. Add the chicken to the pan skin-side down and cook until the skin is crispy and golden-brown, approximately 6 to 8 minutes.
  • Using tongs, flip the chicken thighs and slowly pour the glaze evenly on top of each thigh.
  • Transfer the skillet to the oven and cook, basting with the glaze in the bottom of the skillet over the chicken halfway through the cooking time with a silicone brush, until the chicken reaches an internal temperature of 165°F on an instant read thermometer, approximately 15-20 minutes.
  • Remove the skillet from the oven and allow to rest for 5 minutes before serving.
  • Sprinkle the chicken with cilantro, if desired, and serve with the sauce.

Notes

  • You can substitute with boneless chicken thighs, but reduce roasting time by a few minutes so you don't overcook them.
  • For a gluten-free version, use tamari instead of soy sauce.
  • To make it spicier, add a dash of hot sauce or a dash more chili flakes.
  • Leftovers are delicious cold in salads or wraps!

Nutrition

Calories: 613kcal | Carbohydrates: 40g | Protein: 33g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 826mg | Potassium: 483mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg