Sweet and savory ingredients put a tasty twist on Apricot-Ginger Chicken Thighs. If you don't have chicken thighs on hand, try the rub and sauce on other types of meat. Pork chops, drumsticks, and even chicken breasts would all work.
1 tablespoon chili powder
3 tablespoons ground ginger
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds bone-in chicken thighs
3/4 cup apricot preserves
1/2 cup barbecue sauce
1 tablespoon lime juice
3 cloves garlic, minced
1 tablespoon vegetable oil
How to Make It
In a bowl, mix chili powder, 1 Tbsp. ground ginger, garlic powder, salt and pepper. Pat chicken dry and rub seasoning mixture into chicken. Cover; chill for at least 2 hours.
In a small pan, mix preserves, barbecue sauce, remaining ginger, lime juice and garlic. Stir over low heat until well combined.
Preheat oven to 350°F; mist a large, shallow baking dish with cooking spray. Warm oil in a large skillet over medium-high heat. Cook chicken, turning often with tongs, until browned on all sides, about 10 minutes. Transfer chicken to baking dish and pour apricot glaze over, turning chicken to coat. Bake until chicken is cooked through, about 40 minutes. Let chicken rest for 10 minutes before serving.
I thought this was delicious. I used boneless/skinless thighs and I didn't have apricot preserves so I used some peach preserves that I almost always have on hand. I also used Lawrys mesquite barbecue sauce and for the glaze I used 1 tbsp fresh ginger instead of the powder. I thought 3 tablespoons of powered ginger was alot so I only used 1 tbsp in the rub and fresh grated in the glaze. I served this wiith coconut milk rice and sauteed bok choy and shiitake mushrooms. A 3 year Oyster Bay Sauvignon Blanc made this meal candlelight worthy.
Excellent! Thick, complex sauce that tasted so good over rice. Dredging the chicken in the spice mixture gave the sauce something to hold onto, and even thus skinless thighs felt like they had a good coating.
I did make several modifications based on what I had on hand. Not necessarily recommending these in lieu of the actual ingredients, but recording for my own reference and my own pantry. Changes: Subbed part paprika and part cumin for the chili powder. Only had two tbsp of ginger (ran out). Used boneless chicken thighs so reduced searing and baking time. And lastly, Montgomery Inn barbecue sauce!
Okay, so I admit I made a BIG mistake and didn't re-read the recipe before I made it, so I put all of the seasoning on the chicken at once, but I don't think it mattered that much. I made it using Sweet Baby Ray's "Sweet and Spicy" BBQ sauce and boneless chicken thighs since that's what I had, and oh.my.goodness. what a sticky, sweet and spicy fabulousness this was! I would serve it with steamed broccoli next time, as well as rice. I used ancho chili powder. You could easily substitute orange marmalade if you wanted to in this recipe with equally wonderful results. Is this a "Chinese" dish? Nope. Who cares?
This recipe is so simple to make, and very inexpensive! In addition to the great flavor of the spices on the chicken, the sauce really adds some kick and a bit of sweetness from the apricot preserves. Since I'm only cooking for my husband and myself, this is an easy meal to pull together that lasts us 2 nights. I really enjoy this recipe, and will definitely be making it again in the future!
This dish is easy, tasty, smells good, looks yummy, and is not expensive to make. What more do you need? I let the chicken sit overnight, rather than the 2 hours stated in the recipe. It's sweet on the front end, and has a spicy kick on the back end!! I bought a jar of pickled ginger slices from a local Asian market. I added some slices to the thighs. This is a really great dish, and I will definitely be making it again!!