Description

This Apricot Chicken recipe is a deliciously tangy and sweet meal featuring boneless, skinless chicken thighs baked to perfection in a flavorful apricot and barbecue sauce glaze. Expressly simple to prepare, it’s an ideal weeknight dinner that balances the juicy tenderness of baked chicken with a vibrant, zesty sauce accented by lime juice, garlic, and optional heat from Sriracha. Perfectly complemented with fresh herbs, this dish yields six servings bursting with fresh, savory, and sweet flavors.

Ingredients

Scale

Chicken

1 ½ lbs. boneless skinless chicken thighs (or chicken breasts)

Sauce

¾ cup apricot preserves
¼ cup barbecue sauce (or ketchup)
2 Tbsp. lime juice (freshly squeezed)
1 Tbsp. soy sauce or Tamari (or Worcestershire sauce)
2 cloves garlic (finely minced)
½-1 tsp. Sriracha sauce (optional)
1 tsp. salt (to taste)
¼ tsp. black pepper

Garnish (optional)

Fresh parsley or cilantro (finely chopped)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken evenly.
Mix Sauce: In a medium-sized bowl, whisk together apricot preserves, barbecue sauce, lime juice, soy sauce, minced garlic, Sriracha (if using), salt, and black pepper until smooth and well combined. Set aside half of this sauce for later use.
Prepare Chicken: Place the chicken thighs in a 9×13 inch baking dish. Pour half of the apricot sauce over the chicken, making sure to lift each piece so some sauce reaches underneath for full flavor infusion.
Bake Chicken: Bake the chicken uncovered in the preheated oven for 30 to 40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it’s fully cooked and juicy.
Heat Reserved Sauce: While the chicken is baking, warm the reserved sauce in a small saucepan over medium-low heat for a few minutes to serve as a glaze or dipping sauce.
Serve: Once baked, plate the chicken and drizzle with the warm reserved sauce. Garnish with finely chopped fresh parsley or cilantro to add a vibrant finish.

Notes

Chicken thighs are preferred for juiciness, but chicken breasts can be substituted for a leaner option.
Sriracha sauce is optional and adjustable based on desired heat level.
Use gluten-free soy sauce or Tamari for a gluten-free variation.
Ensure the chicken is cooked to an internal temperature of 165°F for safe eating.
Leftover sauce can be stored in the refrigerator for up to 3 days.