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Sticky, Gooey, Sweet & Savory Apricot Chicken

Sticky, Gooey, Sweet & Savory Apricot Chicken for Family Joy

This Sticky, Gooey, Sweet & Savory Apricot Chicken combines delightful flavors, making it a perfect family favorite for weeknight dinners.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 Skin-On, Bone-In Chicken Thighs Provides juicy texture; trimming excess skin helps achieve crispiness.
For the Marinade
  • 0.25 cup Soy Sauce (low sodium) Adds umami flavor; opt for regular soy sauce but adjust additional salt accordingly.
  • 2 tablespoons Dijon Mustard Brings a tangy depth; no direct substitute recommended to maintain flavor balance.
  • 1 cup Apricot Preserves Creates the signature sticky glaze; for variety, swap with orange marmalade.
  • 1 tablespoon Dehydrated Onion Enhances flavor complexity; fresh onion can substitute, but moisture levels may vary.
  • 2 teaspoons Kosher Salt Balances sweetness; taste and adjust based on your soy sauce choice.
  • 2 teaspoons Granulated Garlic Adds savory notes; fresh garlic can be used, keeping quantity in mind.
  • 0.5 teaspoon Crushed Red Pepper Introduces subtle heat; omit if you prefer a milder dish.
For Glazing
  • Reserved Marinade Use this saved mixture to generously glaze chicken during the cooking process; it intensifies the flavor.

Equipment

  • Oven
  • baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) to ensure even cooking.
  2. Lightly oil a 9x13 baking dish using cooking spray or olive oil.
  3. In a large mixing bowl, combine soy sauce, Dijon mustard, apricot preserves, dehydrated onion, kosher salt, granulated garlic, and crushed red pepper.
  4. Coat the chicken thighs in the apricot sauce mixture, reserving one-third of the sauce for glazing.
  5. Place the coated chicken thighs skin-side down in the prepared baking dish and bake for 20 minutes.
  6. Flip the chicken thighs skin-side up, pour the reserved sauce over the chicken, and continue baking for an additional 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C).
  7. For an extra caramelized finish, switch to broil mode and broil the chicken for 3 to 5 minutes until bubbly.
  8. Let the chicken rest for a few minutes before serving to ensure juiciness.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 350mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 2mg

Notes

Allow the chicken to marinate for at least 30 minutes for deeper flavor. Store leftovers in an airtight container for up to 3 days.

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