Apricot Glazed BBQ Chicken

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INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon black pepper, plus more for seasoning
  • 1 tablespoon sweet paprika
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter, or more olive oil
  • 1 small yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 tablespoons low-sodium tamari or low-sodium soy sauce
  • 1/2 cup apricot jam/preserves
  • Zest of 1 lemon
  • 1/2 cup white wine
  • 1/4 cup dried apricots, finely chopped
  • Dry roasted almond slices, lemon zest and chopped Italian parsley for garnish


    • METHOD:

    Preheat oven to 400°F.

    Heat a large (12 inch) cast-iron skillet over medium-high heat.

    Season the chicken on all sides with salt, pepper and sweet paprika.

    Add a tablespoon of olive oil to the hot pan.
    Sear the chicken thighs on both sides, beginning with skin side down, until golden brown and crispy, about 5 minutes per side.

    Remove the browned chicken from the pan and set aside on a sheet tray.

    Reduce the heat to medium and add the butter, cooking until melted, followed by the onions and garlic.
    Season with a pinch of salt and pepper and sauté until fragrant and slightly softened, about 6 minutes.

    Using a wooden spoon, stir in the tamari, apricot preserves, lemon zest, white wine and chopped apricots, making sure to loosen any brown bits from the bottom of the pan.
    Simmer for about 6 minutes to let flavors infuse.
    Nestle the browned chicken into the sauce.

    Place the skillet into the preheated oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 25-30 minutes.

    Serve the chicken over mashed potatoes or cauliflower mash, spoon some of the pan sauce over the top and sprinkle with almond slices, lemon zest and chopped parsley.

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    COMMENTS / REVIEWS

    1. D
      Diana

      You are a culinary genius! We loved the recipe.

    2. N
      Natalie

      Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!

    3. B
      Bea

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    4. A
      Audrey

      I've already made this twice now, it's so easy to improvise!

    5. N
      Nan

      the flavors were all very delicious.

    6. M
      Monica

      this looks and smells great! and very easy.

    7. H
      Heidi A

      I will be making this again! Thanks for sharing.

    8. S
      Sarah

      This recipe is delicious! 5th recipe I've tried.

    9. C
      Cajun

      What a beautiful recipe you put together for us.

    10. L
      Lori

      I made this tonight for my kids. They loved it. It was very easy.

    11. T
      Tina

      Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.

    12. B
      Betsy

      Thanks - can't wait to try this out!

    13. E
      Erin M.

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

    14. P
      Paul Legato

      I loved it,I made it for a very dear friend and she was impressed

    15. L
      Linda

      So nice .. i wish i could make these

    16. a
      adam

      Excellent! I was testing a new stuffing recipe for Thanksgiving

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