Ingredients
Chicken and glaze
- 1.5 lb boneless skinless chicken thighs 680 g, fully thawed
- 0.333333333 cup apricot preserves about 105 g
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 2 tsp olive oil
- 2 garlic cloves finely minced
- 0.5 tsp smoked paprika
- 0.25 cup water 60 ml
- 0.25 tsp black pepper
Equipment
- 9-by-13-inch baking dish
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Tongs
- knife and cutting board
- Instant-read food thermometer
- Paper towels
Instructions
Bake the chicken
- Pat the chicken dry with paper towels; do not rinse it. Preheat the oven to 400°F (200°C). Wash your hands with soap and water after handling raw chicken.
- In a small bowl, whisk together the apricot preserves, Dijon mustard, apple cider vinegar, soy sauce, olive oil, minced garlic, smoked paprika, water and black pepper.
- Using tongs, arrange the chicken in a 9-by-13-inch baking dish in a single layer, unfolding the thighs so they cook evenly. Pour the glaze over the chicken and spoon it over the tops.
- Bake uncovered for 25–35 minutes, checking at 25 minutes. Insert an instant-read thermometer into the thickest part of the larger pieces; all must reach at least 165°F (74°C). If the glaze darkens too quickly, loosely cover with foil and continue baking until the chicken reaches that temperature. Timing varies with piece size and dish.
- Rest for 5 minutes. Use clean serving utensils to divide the chicken into 4 portions and spoon the fully cooked pan sauce over the top. Serve with side dishes of your choice.
Nutrition
Calories: 365kcalCarbohydrates: 18gProtein: 32gFat: 16g
Video
Notes
Nutrition is estimated per one-fourth of the recipe from generic ingredient data, including all the measured glaze and excluding side dishes. Preserves and soy sauce brands change sugar and sodium amounts. Refrigerate within 2 hours (1 hour above 90°F), use within 3–4 days and reheat leftovers to 165°F.
Video credit: Claudia’s Tasty Bits, Apricot Dijon Laquered Chicken Thighs // Tasty Bit 71, originally uploaded January 8, 2015. The video demonstrates an apricot-and-Dijon glaze on bone-in, skin-on thighs at a hotter oven temperature. For this boneless version, follow this card’s glaze, cooking temperature and thermometer checks. Do not rinse raw chicken.