Ingredients for Marinated Chicken Thighs With Tangy Apricot Glaze
- 1.5 lbs boneless, skinless chicken thighs
- 1 1/2 cups apricot preserves
- Dry Sherry
- Spicy Brown Mustard
- 3 tablespoons lemon juice
- Roasted Garlic
- 1 teaspoon dried thyme
- 1 teaspoon salt
- Black Pepper
- 1 tablespoon brown sugar
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How to Make Marinated Chicken Thighs With Tangy Apricot Glaze
- In a medium bowl, whisk together 1 cup apricot preserves, 1/4 cup sherry, 2 tablespoons Dijon mustard, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
- Place the marinade in a gallon-size resealable plastic bag or a shallow dish.
- Add 1.5 lbs boneless, skinless chicken thighs to the marinade.
- Refrigerate for 4-6 hours, turning the chicken occasionally.
- Preheat oven to 350°F (175°C).
- Remove chicken thighs from marinade, reserving the marinade. Discard excess marinade; a little residue on the chicken is fine.
- Place chicken thighs in a single layer in a lightly oiled baking dish.
- Bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken is baking, prepare the glaze: In a small saucepan, combine 1/2 cup apricot preserves, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, and 1 tablespoon lemon juice.
- Heat over low heat, stirring frequently, until the glaze thickens slightly (about 3-5 minutes).
- Once the chicken is cooked, spoon the apricot glaze over the chicken thighs.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
157g
Fat
42g
Carbs
21g
