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Barbecue Apricot chicken thighs in a skillet.

Barbecue Apricot Chicken

Katerina | Diethood
Delicious and juicy chicken thighs prepared in a sweet apricot and barbecue sauce glaze. 
Servings : 6 servings
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 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.


WW FREESTYLE POINTS: 7 per serving
Store chicken thighs with the sauce in airtight containers; keep refrigerated for 3 to 4 days.


Calories: 247 kcal | Carbohydrates: 20 g | Protein: 21 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 97 mg | Sodium: 345 mg | Potassium: 444 mg | Fiber: 2 g | Sugar: 14 g | Vitamin A: 810 IU | Vitamin C: 4.5 mg | Calcium: 63 mg | Iron: 2.1 mg | Net Carbs: 18 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, American/Southern
Keyword: apricot chicken, baked chicken, baked chicken thighs, easy chicken dinner recipe, how to cook chicken thighs