Apricot Ginger Chicken Thighs Recipes

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SPICY APRICOT CHICKEN THIGHS

Chicken thighs are inexpensive and make a great dinner for a large group. The apricot glaze gives the meat a tempting gloss and the few minutes in the broiler crisps the skin to perfection. Leftovers are great the next day, too! Just turn oven on 375° and heat chicken for 10-15 minutes. -Marcy Gallinger, Deer Park, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11



Spicy Apricot Chicken Thighs image

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.

Nutrition Facts :

3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon crushed red pepper flakes
12 bone-in chicken thighs (about 5 pounds)
SAUCE:
1 jar (12 ounces) apricot preserves
1/4 cup rice vinegar
1 tablespoon honey
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

APRICOT GINGER CHICKEN THIGHS

Just a few ingredients but plenty of flavor!

Provided by Gretchen ***

Categories     Jams & Jellies

Time 35m

Number Of Ingredients 5



Apricot Ginger Chicken Thighs image

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!

4 chicken thighs
1/2 jar(s) apricot preserves (18 oz jar)
1 heaping Tbsp gourmet garden ginger paste
1 Tbsp soy sauce, low sodium
salt and pepper

AIR FRYER APRICOT-GLAZED CHICKEN BREASTS

Fruit preserves work beautifully for glazing certain meats and fish, and apricot is one of the best for chicken. Serve over white rice.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 30m

Yield 4

Number Of Ingredients 6



Air Fryer Apricot-Glazed Chicken Breasts image

Steps:

  • Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread.
  • Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper.
  • Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer.
  • Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

Nutrition Facts : Calories 176.6 calories, Carbohydrate 10.6 g, Cholesterol 64.6 mg, Fat 4 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 1 g, Sodium 101.5 mg, Sugar 6.5 g

3 tablespoons apricot preserves
1 teaspoon fresh ginger paste (such as Gourmet Garden™)
½ teaspoon minced fresh rosemary
2 (8 ounce) boneless, skinless chicken breasts
1 teaspoon vegetable oil
salt and ground black pepper to taste

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