Taste of Home
Spicy Apricot Chicken Thighs
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 6 servings.
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
Ingredients
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3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
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2 tablespoons brown sugar
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2 teaspoons salt
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2 teaspoons pepper
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1 teaspoon crushed red pepper flakes
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12 bone-in chicken thighs (about 5 pounds)
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SAUCE:
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1 jar (12 ounces) apricot preserves
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1/4 cup rice vinegar
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1 tablespoon honey
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2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
Directions
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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°.
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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.
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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.
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