I adapted a recipe I found in Cooking Light – June 2009. I loved how simple and easy this recipe was to make. The chicken thighs were tender and juicy and the apricot glaze was sweet with a nice twang from the vinegar. My kids both ate all of their chicken before eating anything else on their plate – they really loved it. I served this dish with roasted broccoli and brown rice for a healthy and delicious meal.Apricot-Glazed Chicken Thighs: Adapted recipe and photos by For the Love of Cooking.net Original recipe from Cooking Light – June 2009
- 3 tbsp apricot preserves
- 2 tbsp red wine vinegar
- 2 tbsp olive oil (divided)
- 1 clove of garlic, minced
- 5 boneless, skinless chicken thighs, trimmed of fat
- Sea salt and freshly cracked pepper, to taste
Combine the apricot preserves, red wine vinegar, 1 1/2 tablespoons of olive oil, and the minced garlic. Mix with a whisk until well combined, set aside.
Preheat the oven to 350 degrees. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste. Heat the remaining 1/2 tablespoon of olive oil in an OVEN PROOF skillet over medium high heat. Add the seasoned chicken thighs when the pan is hot and cook until golden brown, about 4 minutes. Turn the chicken over and pour the apricot sauce evenly over the top of the chicken. Bake in the oven for 8-10 minutes or until the chicken is cooked through. Serve the chicken with the sauce drizzled over the top. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net