Marinated Chicken Thighs with Tangy Apricot Glaze
Transform your weeknight dinners with these mouthwatering Marinated Chicken Thighs with Tangy Apricot Glaze! This flavorful recipe combines tender, juicy chicken thighs marinated in a savory blend of soy sauce, garlic, and ground ginger, then finished with a sweet and zesty apricot glaze that’s sure to impress. Whether grilled to perfection or baked for ultimate convenience, the caramelized glaze adds a delightful balance of fruity sweetness and a subtle Dijon kick. With its quick prep time, customizable spice level, and a stunning green onion garnish, this recipe is the perfect blend of simplicity and sophistication. Serve with rice, roasted veggies, or a crisp salad for a complete, crowd-pleasing meal that’s ideal for both busy weeknights and special occasions.
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Recipe Information
Ingredients
- 8 pieces boneless, skinless chicken thighs
- 0.25 cup soy sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 0.5 teaspoons ground ginger
- 0.25 teaspoons black pepper
- 0.5 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.25 teaspoons red pepper flakes (optional)
- 2 green onions, thinly sliced (for garnish)
Instructions
In a mixing bowl, whisk together the soy sauce, olive oil, minced garlic, ground ginger, and black pepper. This will be your marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring the pieces are evenly coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
When ready to cook, preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
While the grill or oven is heating, prepare the tangy apricot glaze. In a small saucepan over medium heat, combine the apricot preserves, Dijon mustard, apple cider vinegar, and red pepper flakes (if using). Stir until the mixture is smooth and begins to bubble, about 3-5 minutes. Remove from heat and set aside.
If grilling, lightly oil the grill grates to prevent sticking. Remove the chicken thighs from the marinade and discard any excess marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
If baking, arrange the chicken thighs on a lined baking sheet and bake for 20-25 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C).
In the final 5 minutes of cooking, brush the tangy apricot glaze on the chicken thighs, allowing the heat to caramelize the glaze slightly.
Once cooked, remove the chicken from the heat and let it rest for 5 minutes. This will help retain juices.
Garnish with chopped green onions before serving. Pair with your favorite sides such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 22.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
