Barbecue Apricot Chicken – Delicious and juicy chicken thighs prepared in a sweet apricot and barbecue sauce glaze. This dish tastes absolutely amazing and is very easy to throw together. Your family will love this one-pot summer dinner favorite.
BARBECUE APRICOT CHICKEN
Barbecue sauce mixed with apricot preserves creates the best pan juices to cook your chicken thighs in. Reminiscent of my Pineapple Barbecue Chicken Recipe, this Apricot Chicken is juicy and tender with a sticky sauce all over each piece of chicken.
There is so much flavor in this chicken recipe, you’d think that it was marinated for hours and hours, but NOPE! A simple seasoning blend is rubbed over the chicken thighs, then they are pan seared and cooked in our beautiful barbecue + apricot preserves sauce.
The results are juicy, melt-in-your-mouth baked Apricot Chicken Thighs ready to fall off the bone.
HOW TO MAKE APRICOT CHICKEN
- First, you’ll want to cut in half and deseed 6 to 8 apricots and then add them to a hot oiled oven-safe skillet. Cook for just 1 minute per side, then remove from skillet and set aside.
- We then move onto browning the chicken thighs in a skillet for about 5 minutes per side. Transfer the thighs to a plate and set aside.
- Next, deglaze the skillet with chicken broth and stir in couple tablespoons of apricot preserves. You can also use apple juice to deglaze or even apricot juice, if you can find any.
- Stir in your favorite barbecue sauce or make your own by following this Honey Barbecue Sauce recipe – it’s ah.may.zing!
- Once you mix in the barbecue sauce, you’ll want to cook it until the mixture thickens; about 2 minutes.
- Then, bring back the chicken thighs to the skillet, as well as the apricots.
- Cover the skillet with foil and bake for 15 minutes, or until chicken thighs are cooked through. Please use an Instant Read Thermometer to check for doneness. Chicken thighs are cooked when internal temperature reaches 165˚F.
- Remove from oven, garnish with green onions, and enjoy served over mushroom rice or a side of zucchini noodles.
CAN I USE CHICKEN BREASTS
If you don’t have chicken thighs, you can most definitely use chicken breasts, but you’ll need to adjust the cooking time. Breasts cook faster than bone-in thighs.
CAN I USE THIS SAUCE ON OTHER MEATS
Yes! Try this recipe with pork chops and drumsticks – you’ll love it!
Also, I have made this recipe with sugar-free apricot preserves and sugar-free barbecue sauce, and while there was a slight difference in taste, it was not bad at all. Not as sweet and tangy, but it was still really good.
HOW TO STORE LEFTOVERS
Store chicken thighs with the sauce in airtight containers; keep refrigerated for 3 to 4 days.
MORE BAKED CHICKEN THIGHS RECIPES
- Marinated Oven Baked Chicken Thighs
- Maple Mustard Chicken and Potatoes
- Roasted Cajun Chicken Thighs
- Baked Pesto Chicken Recipe with Olives and Feta
- One Pot Lemon Chicken and Potatoes
TOOLS USED IN THIS RECIPE
Barbecue Apricot Chicken
- 2 tablespoons vegetable oil, divided
- 6 to 8 small apricots, cut in half and seeds removed
- 6 skinless, bone-in chicken thighs
- 1 tablespoon chicken seasoning blend, use more if you like, or less
- 2 cloves garlic, minced
- 1/2 cup low sodium chicken broth, (you can also use apple juice or apricot juice)
- 2 tablespoons apricot preserves (try using sugar-free apricot preserves)
- 1/2 cup barbecue sauce
- sliced green onions, for garnish
- Preheat oven to 375˚F.
- Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium heat.
- Add the apricots to the hot oil and cook for 1 minute per side.
- Remove apricots from skillet and set aside.
- In the meantime, rub the seasoning all over the chicken thighs.
- Add remaining vegetable oil to the same skillet and set over medium heat.
- Add chicken thighs to the hot skillet and cook for 5 minutes per side. You may have to cook the chicken thighs in batches if they don't all fit in your skillet. Please don't crowd the pan.
- Remove chicken thighs from the skillet and set aside.
- Return skillet to heat and turn down to LOW.
- Stir in minced garlic; cook and stir for 20 seconds.
- Carefully pour in the chicken broth and, using a whisk, scrape up all the browned bits from the bottom of the skillet.
- Whisk in the apricot preserves; whisk until fully incorporated.
- Whisk in the barbecue sauce and cook for 1 to 2 minutes, or until slightly thickened.
- Remove from heat and add chicken thighs and apricots back into the skillet. Flip the chicken thighs and apricots around so that they are covered with the sauce.
- Loosely cover the skillet with aluminum foil and bake for 13 to 15 minutes, or until chicken is cooked through. Chicken is cooked when internal temperature reaches 165˚F. Use an Instant Read Thermometer to check for doneness.
- Remove from oven and let stand a few minutes.
- Spoon sauce over the chicken, garnish with green onions and serve.