Photo: Kate Sears, Food Styling: Paul Grimes
Prep Time
10 Mins
Chill Time
2 Hours
Cook Time
55 Mins
Serves 4

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.

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

jenm55's Review

December 21, 2014

flopway's Review

August 20, 2013
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.

1noazrk's Review

May 10, 2013
I was really hoping this would be wonderful, but it was just OK. It was cooked perfectl but the flavors were just off a bit.

buenacena's Review

April 09, 2013
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!

AinOakPark's Review

April 04, 2013
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 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?

leaan22's Review

March 25, 2013

lperejma's Review

February 18, 2013

SunnyAnderson's Review

May 16, 2012
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!

sosmurfy's Review

April 22, 2012
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!!

jptindy's Review

April 13, 2012