Apricot Ginger Chicken Thighs Recipes

3-INGREDIENT APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 350F (180C).
• For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
• Place chicken, skin-side up, on prepared pan.
• In a medium bowl, whisk together 3 glaze ingredients.
• Pour sauce over chicken and spread liberally on each piece.
• Bake, uncovered, for about 1 hour, or until chicken is cooked through.

STICKY APRICOT CHICKEN

Steps:

• Heat a large, deep frying pan over medium-high heat.
• Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
• In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
• When the chicken is golden brown and almost cooked through, pour off the excess fat.
• Return the pot to the heat and add the glaze.
• Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
• Serve the chicken on rice with a generous amount of glaze spooned over.

SPICY APRICOT CHICKEN THIGHS

Steps:

• In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.

APRICOT-GLAZED CHICKEN

Steps:

• Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
• Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
• Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Preheat oven to 425°F with rack in middle.
• Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

APRICOT GINGER CHICKEN THIGHS

Steps:

• 1. Preheat oven to 375 degrees. Mix the apricot preserves, ginger paste, and soy sauce together in a small bowl and set aside.
• 2. Rinse chicken thighs and pat dry. Trim any excess skin. Season well with salt and pepper.
• 3. In a large, nonstick oven-proof skillet, melt 1 tablespoon butter over medium-high heat. Place chicken thighs skin side down and brown. Flip over and turn off burner.
• 4. Spoon some of the apricot ginger mixture over each thigh. Place in the oven and bake 25-30 minutes or until chicken is cooked through. Enjoy!