Apricot-Ginger Chicken Thighs

Photo: Kate Sears, Food Styling: Paul Grimes

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.

Yield: Serves 4
Cost per Serving: $.82
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 586
  • Fat: 31g
  • Saturated fat: 8g
  • Protein: 31g
  • Carbohydrate: 48g
  • Fiber: 2g
  • Cholesterol: 143mg
  • Sodium: 720mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. In a small pan, mix preserves, barbecue sauce, remaining ginger, lime juice and garlic. Stir over low heat until well combined.
  3. 3. 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.
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