Apricot Glazed Chicken

5 from 14 votes

Apricot Glazed Chicken starts with a sauce made from fresh ingredients like apricots, shallots, ginger and garlic. This sauce gets blended and acts as a marinade as well as a sticky sauce that gets coated over the oven baked boneless skinless chicken thighs. The result is an easy to prepare delicious dinner!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American, Asian

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

1/2 cup shallots sliced (1 large shallot will usually yield about 1/4 cup)
4 tablespoons fresh ginger peeled and finely chopped - reduce the amount if you don't love ginger
2 tablespoons toasted sesame oil
2 cloves garlic minced
1/2 cup rice wine vinegar
3 tablespoons sugar
2/3 cup soy sauce
2 cups fresh apricots pitted and chopped (about 5 medium-sized apricots yielded 2 cups chopped)
2 pounds boneless skinless chicken thighs you can double the amount of chicken without doubling the sauce ingredients

Instructions

Sauté vegetables: Over medium heat, cook 1/2 cup shallots and 4 tablespoons fresh ginger in 2 tablespoons toasted sesame oil in a large skillet, stirring occasionally, until softened and golden, about 3 minutes. Add 2 cloves garlic, stir, and continue to cook for another 2 minutes.
Add vinegar and sugar: Stir in 1/2 cup rice wine vinegar and 3 tablespoons sugar. Bring mixture to a boil and cook until reduced by about half.
Add soy sauce and fruit: Add the 2/3 cup soy sauce and 2 cups fresh apricots and simmer, uncovered, stirring occasionally, for about 15 minutes.
Blend: Purée the sauce in a blender until smooth (use caution when blending hot liquids), then cool the sauce in the refrigerator. Alternatively, an immersion blender can be used to puree the sauce.
Marinate: Place 2 pounds boneless skinless chicken thighs in a large resealable bag and pour in just enough marinade to fully coat the chicken. The remaining marinade should be stored in the refrigerator. Seal the bag, pressing out any excess air. Place the bag in the refrigerator and marinate for at least 8 hours, up to 24 hours. Turn the bag occasionally to ensure the chicken remains fully coated.
Bake chicken: Preheat oven to 400°F with the rack in the middle of the oven. Line a baking sheet or 9x13 pan with parchment paper. Shake off any excess marinade and arrange the chicken thighs in a single layer. Roast for about 15 minutes, turn each piece and then top with a spoonful of excess sauce. Cook for another 10 minutes or so, until the internal temperature reaches 165°F. At this time, set the oven to broil on high, and broil the chicken until the tops are golden brown and the sauce has seized, about 4-5 minutes.

Notes

Any excess unused marinade can be used to serve over rice or frozen for a future recipe.

Doubling the sauce portion will allow you to freeze half of it to save time for a future dinner.

Nutrition