Balsamic Apricot Glazed Chicken Thighs is an easy weeknight dinner that mainly requires apricot preserves, balsamic vinegar and garlic. Just delicious!
I love recipes like this Balsamic Apricot Glazed Chicken Thighs! Perfect on those busy days when you don’t really feel like spending a loot of time inn the kitchen! All you have to do is combine a few ingredients in a small bowl, pour it all over your chicken thighs and bake!
These Balsamic Apricot Glazed Chicken Thighs are amazing served on top of rice or even mashed potatoes! They are just so juicy! You have to try them chopped or sliced, in a wrap or mixed with a salad! WOW is all I can say to that! You will too once you try these delightful chicken pieces!
You can use peach or apricot jam to make these Balsamic Apricot Glazed Chicken Thighs. I have used both, at different times, and have always been more than satisfied with the result!
These Balsamic Apricot Glazed Chicken Thighs are too good not to make a video! Take a peek below!
Balsamic Apricot Glazed Chicken Thighs
- 6-9 chicken thighs, boneless, skinless
- 1/2 cup apricot preserves
- 1 tablespoon balsamic vinegar
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- cooking spray
Preheat your oven to 375 degrees. Prepare an 8x8 inch pan, or the equivalent, with cooking spray. Make sure your pan will hold all of your chicken thighs. Set aside.
Rinse your chicken and dry with paper towel. Place chicken in your prepared pan.
In a small bowl combine the apricot preserves, vinegar, garlic and salt. Stir until incorporated. Pour mixture over top of chicken. Make sure each piece is coated and adjust chicken pieces as necessary.
Bake for between 45-60 minutes or until the minimum internal temperature reaches 170 degrees We baste the chicken while baking every 10 to 15 minutes, approximately. I even just flip the chicken thigh over a few times. As long as at the end the top of the thigh is showing.
Broil chicken pieces for a few minutes, right after basting for the last time, right before you are going to serve it. It caramelizes and sort of hardens the coating to the chicken. My husband would just tell you that broiling makes all of the good stuff stick to the chicken even more! Regardless, you might want to give that a try! Serve and enjoy!