Fresh Apricot Glazed Chicken is bursting with mouthwatering Asian inspired flavors. Serve with bok choy salad and rice and your guests will be in food heaven.
2poundsboneless skinless chicken thighsyou can double the amount of chicken without doubling the sauce ingredients
Instructions
Sauté vegetables: Over medium heat, cook shallots and ginger in sesame oil in a large skillet, stirring occasionally, until softened and golden, about 3 minutes. Add garlic, stir, and continue to cook for another 2 minutes.
Add vinegar and sugar: Stir in rice vinegar and sugar. Bring mixture to a boil and cook until reduced by about half.
Add soy sauce and fruit: Add the soy sauce and 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 chicken 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.