Balsamic Apricot Glazed Chicken Thighs

Apricot preserves combined with balsamic vinegar; then brushed on chicken thighs and baked is a deliciously simple weeknight meal idea that the entire family will love.

One day last week I had taken chicken thighs out for dinner and wasn’t exactly sure what I was going to make with them. As the day progressed, I realized I didn’t have much time to fuss for dinner as our dog had just had surgery and really just needed some cuddle time.

I had some apricot preserves in the pantry for some baking I thought I’d get to over the holidays (and didn’t), so I came up with this quick and easy recipe for Balsamic Apricot Glazed Chicken Thighs.

How do you make Balsamic Apricot Chicken thighs?

I combined the apricot preserves with balsamic vinegar, fresh rosemary (because I had a little bit of that too and wanted some fresh herbs in there) and a little salt, basted it on the chicken; then baked them for about 50 minutes. The entire process took only 5 minutes to prepare.

I guess I could have taken the skin off the thighs first and you’re welcome to do so, but I chose to leave it on. These Balsamic Apricot Glazed Chicken Thighs were delicious and the combination of “sweet” from the preserves and “tangy” from the vinegar was a perfect match.

I’ll definitely be making these again when the warmer weather hits as these would be perfect on the grill. ~Enjoy!

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3.17 from 12 votes

Balsamic Apricot Glazed Chicken Thighs

Apricot preserves combined with balsamic vinegar; then brushed on chicken thighs and baked is a deliciously simple weeknight meal idea that the entire family will love. 

Course Main Entree

Cuisine American

Keyword chicken

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 4

Calories 346kcal

Author Carrie's Experimental Kitchen

Ingredients

• 4- 4-ounce Chicken Thighs, bone-in, skin on
• 1/2 c. Apricot Preserves
• 1 tbsp. Balsamic Vinegar
• 1 tbsp. Fresh Rosemary, chopped
• 1/4 tsp. Kosher Salt

Instructions

• Preheat oven to 350 degrees F.
• Rinse the chicken and pat dry; then place in an oven safe baking dish.
• Combine the apricot preserves, vinegar, rosemary and salt in a small bowl, mix well; then brush the mixture on top of the chicken.
• Bake the chicken 50-60 minutes or until the minimum internal temperature reaches 165 degrees (I prefer mine around 175-180 degrees).

Nutrition

Serving: 1g | Calories: 346kcal | Carbohydrates: 27.3g | Protein: 20.8g | Fat: 17g | Cholesterol: 95mg | Sodium: 155mg | Sugar: 24.5g

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