Spicy Apricot Chicken with Bonus Leftovers Idea
Add a burst of bold flavor to your dinner table with this Spicy Apricot Chicken, a beautifully balanced dish that combines the sweetness of apricot preserves with the fiery kick of sriracha. Juicy bone-in, skin-on chicken thighs are seared to golden perfection, then oven-baked in a tangy, aromatic glaze made with soy sauce, fresh ginger, and garlic. This quick and easy dinner takes just 45 minutes to prepare, making it perfect for busy weeknights. Plus, the recipe includes a bonus leftovers idea: shred the tender chicken and create delectable spicy apricot chicken wraps for a satisfying next-day lunch. Garnished with green onions and sesame seeds for a touch of freshness, this dish is as visually stunning as it is flavorful. Perfect for fans of sweet and spicy cuisine, this recipe is a must-try!
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Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 0.75 cup apricot preserves
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 2 cloves garlic cloves, minced
- 2 stalks green onions, thinly sliced
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon sesame seeds (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Step 3
In a small bowl, combine the apricot preserves, sriracha sauce, soy sauce, grated ginger, and minced garlic. Mix well to make the glaze.
Step 4
Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
Step 5
Place the chicken thighs skin-side down in the skillet and sear for 4 minutes until the skin is golden and crispy. Flip the thighs and sear the other side for an additional 2 minutes.
Step 6
Remove the skillet from the heat and pour the apricot glaze over the chicken thighs, coating them evenly.
Step 7
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 8
Once baked, remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Step 9
Garnish with sliced green onions and sesame seeds (optional) before serving.
Step 10
Bonus Leftovers Idea: Shred any leftover chicken and use it to make a spicy apricot chicken wrap. Spread a thin layer of cream cheese on a tortilla, layer with shredded lettuce, julienned carrots, and the chicken, then roll it up tightly for a quick lunch.
Nutrition Facts
| Serving size | (355.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 734.3 |
| Total Fat 13.2g | 0% |
| Saturated Fat 1.9g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1794.1mg | 0% |
| Total Carbohydrate 144.8g | 0% |
| Dietary Fiber 1.3g | 0% |
| Total Sugars 138.9g | |
| Protein 3.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 44.2mg | 0% |
| Iron 1.1mg | 0% |
| Potassium 230.7mg | 0% |
Source of Calories