Spicy Apricot Chicken Thighs Recipe

5 2 2
Spicy Apricot Chicken Thighs Recipe
Spicy Apricot Chicken Thighs Recipe photo by Taste of Home
Publisher Photo

Spicy Apricot Chicken Thighs Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Spicy Apricot Chicken Thighs in Taste of Home Winning Recipes 3 2012, p147

Nutritional Facts

2 chicken thighs with 4-1/2 teaspoons sauce: 626 calories, 29g fat (8g saturated fat), 163mg cholesterol, 950mg sodium, 46g carbohydrate (29g sugars, 0 fiber), 46g protein.

  • 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
  1. 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°.
  2. 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.
  3. 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. Yield: 6 servings.
Originally published as Spicy Apricot Chicken Thighs in Taste of Home Winning Recipes 3 2012, p147

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Apricot Chicken Thighs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dancingfool User ID: 7427237 136201
Reviewed Sep. 29, 2014

"Nice spice mixture, delicious!"

MY REVIEW
worship4412 User ID: 7637516 195854
Reviewed Jan. 27, 2014

"Love all the spices in this meal,so delicious!!"

Loading Image