Sweet & Spicy Chicken Thighs
Recipes, Savory Dishes

Sweet & Spicy Apricot Glazed Chicken Thighs

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If you’re looking for the perfect chicken dish for summer, look no further. This Sweet & Spicy Apricot Glazed Chicken Thigh recipe is one for the books!

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The Best Summer Dish

It doesn’t get much better than juicy, tender chicken thighs and this recipe yields the most delicious chicken! With homemade Sweet & Spicy Apricot Glaze, this delicious chicken recipe comes together in under two hours and is so easy to make. I love this recipe because the apricot glaze is the perfect balance of just sweet enough without being overpowering. Plus, the added hint of spice adds a nice bite of heat to the dish! The chicken thighs are not just glazed with this delicious apricot sauce but also marinated in it, so each bite is packed with wonderful flavor.

This dish is great on it’s own with a bit of freshly chopped parsley, and also the perfect entree to serve up for your next BBQ. Some of my favorite side dishes to serve alongside these glazed chicken thighs include grilled vegetables, fresh pineapple, or just brown rice!

Apricot Glazed Chicken Thights
Sweet and Spicy Apricot Glazed Chicken Thighs is the recipe you need to make this summer!

How To Make the Sweet & Spicy Apricot Glaze

Want to know a secret? The apricot glaze is so much easier to make than you would think! If you’ve never worked with apricots, you’ll be shocked by how easily the fruit separates from the pit. All you have to do is cut the apricot in half, and the pit comes right out! We’ll be using four cups of halved and pitted apricots for this recipe, but it only takes about 10 minutes to remove the pits from all of the apricots. Then, place the halved and pitted apricots in a large bowl, and lightly season them with lemon juice, cinnamon, and a dash of salt. The combination of lemon juice and cinnamon here will help bring out the natural flavors of the apricots, without overly sweetening them. Roast the apricots for 15-20 minutes at 350 degrees until golden and tender. Allow the apricots to cool for 10 minutes before placing them in a food processor with a tablespoon of lemon juice and blending for 1-2 minutes until smooth. Then, transfer the apricot sauce to a medium sized saucepan. 

Turn the heat to medium and add the cane and brown sugar. Once the sauce begins to bubble, reduce the heat to low. Then, add the chili garlic paste, coconut amino acids or gluten-free tamari, a drizzle of honey, and the seasonings. Stir the sauce occasionally for 10 minutes, then allow the apricot glaze to simmer for 10 minutes uncovered. After 10 minutes, remove the apricot glaze from the heat and allow to cool for 10 minutes. 

Grab your knives and forks and dig into this delicious and juicy chicken!
Grab your knives and forks and dig into this delicious and juicy chicken!

Juicy & Tender Chicken

To prepare the chicken, start by allowing the chicken thighs to come to room temperature. Then, pat each chicken thigh dry with a paper towel and place them in a large bowl. Next, season the thighs with olive oil, a bit of honey, garlic pepper, paprika, rosemary, black pepper, and salt. 

Now add half a cup of the glazed apricot sauce to the bowl with the chicken thighs. Use metal tongs to move the chicken thighs around to evenly coat them in the sauce. Allow the chicken to marinate for 30-45 minutes. After the allotted time, place the chicken thighs on a prepared baking sheet and bake for 30 minutes. You can also grill the chicken thighs! Just grill the chicken on each side for 4 minutes on medium-high heat. 

Once the Chicken has Cooked…

After the chicken has cooked, add a spoonful of the apricot glaze to the top of each chicken thigh. Next, garnish with freshly chopped parsley. Finally, serve warm with your favorite side dish and enjoy!

Wondering what to pair with this tasty chicken dish? You really can’t go wrong with anything you pick! Some of my favorites include…. 

  • Brown rice or cous cous 
  • Grilled vegetables like red onions, zucchini, or bell peppers
  • Fresh or grilled pineapple 
  • A fresh arugula salad 

If you like this recipe, remember to follow The Bottomless Pit to stay updated on other delicious gluten-free recipes! And if you give this recipe a try, let me know by dropping a comment below. 

Sweet & Spicy Apricot Glazed Chicken Thighs

Recipe by Arianna Negri Course: RecipesDifficulty: Medium
Servings

8

servings
Prep time

20

minutes
Cooking time

45

minutes
Inactive Time

30

minutes

Chicken thighs have never tasted so good!

Ingredients

  • For the Apricot Glaze
  • 4 cups of apricots, pitted and halved

  • 1 1/2 tablespoons lemon juice

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup cane sugar

  • 1/2 cup brown sugar

  • 2 tablespoons coconut amino acids or gluten-free Tamari

  • 1 tablespoon + 1 teaspoon garlic/ chili paste

  • 1 teaspoon honey

  • 1 teaspoon garlic powder

  • For the Chicken Thighs
  • 2 lbs of boneless chicken thighs

  • 2 teaspoons olive oil

  • 2 teaspoons smoked paprika

  • 1 teaspoon honey

  • 1 teaspoon garlic powder

  • 1 teaspoon dried rosemary

  • 1 teaspoon black pepper

  • 1/2 teaspoon salt

  • Freshly chopped parsley for garnis

Directions

  • For the Apricot Glaze
  • Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone liner
  • Wash the apricots, then slice them in half and remove the pit
  • Place the halved apricots in a medium sized bowl, then add 1/2 tablespoons lemon juice, cinnamon and a dash of salt
  • Roast for 15 minutes until tender, then allow to cool for 10 minutes
  • Add the roasted apricots to a food processor with 1 tablespoon lemon juice and pulse for 1-2 minutes until smooth
  • Next, add the apricot sauce to a medium-sized saucepan and simmer over medium heat
  • Whisk in the cane and brown sugar
  • Once the apricot glaze begins to bubble, turn the heat to low
  • Then, add the coconut amino acids, garlic and chili paste, and garlic powder
  • Stir occasionally for 10 minutes, then simmer uncovered for 10 minutes
  • After 10 minutes, remove the apricot glaze from the heat
  • For the Chicken Thighs
  • Preheat the oven to 375 and line two large baking sheets with parchment paper
  • Allow the chicken thighs to come to room temperature, then pat dry with a paper towel
  • Place the chicken in a large bowl, then drizzle olive oil over the chicken
  • Next, season with paprika, honey, garlic powder, rosemary, black pepper, and salt
  • Once the apricot glaze has finished cooking, add 1/2 cup to the bowl with the chicken thighs
  • Use metal tongs to move the chicken thighs around to evenly coat in the glaze
  • Allow the chicken thighs to marinate in the apricot glaze for 30-45 minutes
  • After the allotted time, place the chicken thighs on the prepared baking sheets and bake for 30 minutes at 375
  • Finish the chicken thighs with a spoonful of apricot glaze to the top of each cooked thigh
  • Finally, garnish with freshly chopped parsley and enjoy!

Notes

  • Refrigerate the homemade rosemary simple syrup up to 10 days

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