4 hours - Apricot Chicken Thighs recipes

Author: John Marcos  

Skillet apricot chicken is an easy, 30-minute recipe using chicken thighs and dried apricots for a delicious dinner with big, fresh flavors! 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.

Marinated Chicken Thighs With Tangy Apricot Glaze

Marinated Chicken Thighs With Tangy Apricot Glaze
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. Prep time does not include marinating.
Provided by: Northwestgal
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 13
  • 2 1/2-3 lbs chicken thighs
  • 3/4 cup apricot preserves
  • 1/2 cup dry sherry
  • 2 teaspoons spicy brown mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon roasted garlic, minced
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup apricot preserves
  • 1 tablespoon brown sugar
  • 2 teaspoons spicy brown mustard
  • 2 teaspoons lemon juice
  • Calories: 797.3 calories
  • Fat: 35.7 grams
  • Saturated Fat: 8.5 grams
  • Cholesterol: 159.2 milligrams
  • Sodium: 2259.7 milligrams
  • Carbohydrate: 65.8 grams
  • Fiber: 5.8 grams
  • Sugar: 39.2 grams
  • Protein: 40.7 grams
How to cook:
  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°. 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.
  3. During last 15 minutes of roasting time, place ¾ 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 thickens just slightly.
  4. Serve glaze over chicken thighs.
Notes: Easy Apricot Chicken | Favorite Family Recipes, Put ⅓ c. water in the Instant Pot. Place chicken in the water and then pour the apricot mixture over the top. Place lid …

Apricot Chicken Thighs

Apricot Chicken Thighs
Make and share this Apricot Chicken Thighs recipe from Food.com.
Provided by: Dancer
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 8
  • 1/2 cup apricot nectar
  • 1/4 cup dry sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon ground ginger
  • 6 skinless chicken thighs (2 lb)
  • 12 dried apricot halves
  • Calories: 237.8 calories
  • Fat: 4.3 grams
  • Saturated Fat: 1.1 grams
  • Cholesterol: 85.9 milligrams
  • Sodium: 639.5 milligrams
  • Carbohydrate: 14.4 grams
  • Fiber: 1.2 grams
  • Sugar: 10.9 grams
  • Protein: 22 grams
How to cook:
  1. Combine all but chicken and dried apricots.
  2. Mix well, set aside.
  3. Trim excess fat from chicken.
  4. Rinse chicken with cold water, pat dry.
  5. Place chicken in a 12 x 8 x 2" baking dish.
  6. Pour reserved apricot nectar mixture over chicken.
  7. Cover and bake at 350 degrees for 45 minutes.
  8. Uncover, and place aproicot halves in apricot nectar mixture.
  9. Continue baking, uncovered, 15 minutes or until chicken is tender.
  10. Remove chicken to a warmed serving platter, discarding apricot nectar mixture.
  11. Garnish each thigh with 2 apricot halves.
  12. Serve immediately.
Notes: Apricot Chicken Recipe (better than takeout), Use kitchen scissors to cut each chicken thigh into 5-6 pieces that are about 2" chunks. Toss the chicken with the salt and pepper. 3. Add the …

Easy skillet apricot chicken

Easy skillet apricot chicken
Skillet apricot chicken is an easy, 30-minute recipe using chicken thighs and dried apricots for a delicious dinner with big, fresh flavors!
Provided by: Kathryn
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
  • 2-3 teaspoons extra-virgin olive oil, divided
  • 1 1/2 lbs. boneless, skinless chicken thighs
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup sliced onion
  • 1/2 cup dried apricots, halved
  • 3 cloves garlic, minced
  • 1/3 cup low-sodium chicken broth
  • Zest and juice of 1 lemon
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 teaspoon dried thyme
  • Calories: 386 calories
  • Carbohydrate: 18 grams carbohydrates
  • Cholesterol: 208 milligrams cholesterol
  • Fat: 17 grams fat
  • Fiber: 2 grams fiber
  • Protein: 43 grams protein
  • Saturated Fat: 5 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 727 milligrams sodium
  • Sugar: 12 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 12 grams unsaturated fat
How to cook:
  1. Heat 2 teaspoons olive oil over medium-high heat in a large sauté pan.
  2. Season chicken thighs with poultry seasoning, salt and pepper. Add to pan and cook for 5-6 minutes, turning once, until browned on both sides. Remove chicken thighs from pan and cover to keep warm.
  3. Add remaining teaspoon of olive oil to the skillet. (If your pan has oil and fat in it from browning the chicken, you can skip the additional oil.) Add onion slices and dried apricots and cook until softened and onion is starting to brown, about 4-5 minutes. Add garlic and cook for another minute.
  4. Add chicken broth, lemon zest and juice, Dijon mustard and thyme to the pan. Bring to a simmer.
  5. Return the chicken thighs and any accumulated juices to the pan and nestle in among the onions and apricots.
  6. Reduce heat to medium low, cover and cook until the chicken thighs are cooked through (internal temp of 165), about 6-8 more minutes.
  7. Serve over rice, quinoa or couscous and enjoy!
Notes: Apricot-Rosemary Chicken Thighs with Roasted Almond, Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; grill 3 …

Spicy Apricot Chicken Thighs

Spicy Apricot Chicken Thighs
Spicy Apricot Chicken Thighs slow cooked to even tenderness, topped with a spicy apricot preserve sauce. A great entrée to serve your favorite side!
Provided by: Cindy Kerschner
Yields: 0 servings
Number of ingredients: 9
  • 4 boneless chicken thighs (about 2 pounds)
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 cups orange juice
  • sauce
  • 1/4 cup apricot preserves
  • 1 teaspoon brown mustard
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon granulated garlic
How to cook:
  1. Season thighs with salt and pepper. Brown thighs in oil in a large skillet over medium-high heat, for about 2 minutes per side. Place browned thighs in the slow cooker. Add orange juice. Cover and cook on low for approximately 3 hours until thighs reach 180 degrees.
  2. While chicken cooks, prepare sauce. Whisk together apricot preserves, horseradish, mustard and garlic. Set aside.
  3. Place cooked chicken on a plate. Heat sauce in a microwave proof container or 1 quart saucepan until warmed. Spoon sauce over chicken. Serve.
Notes: Apricot-Dijon-Glazed Chicken Recipe, Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly. Step 3 Bake chicken, basting with sauce from bottom of dish every 10 …
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