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 Glazed Chicken Thighs?
Combine the apricot preserves with balsamic vinegar, fresh rosemary and a little salt in a bowl. Next, baste the mixture on the chicken and bake for about 50 minutes or until the internal temperature reaches 180 degrees F. 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.
Serving Suggestions
There are so many sides you can serve with these chicken thighs, but our favorites include:
- Balsamic Mushroom Risotto
- Roasted Sweet Potatoes
- Creamy Garlic and Herb Mashed Potatoes
- Rosemary Roasted Carrots
- Parmesan Roasted Green Beans
- Creamy Farro with Spinach, Garlic and Asiago
I’ll definitely be making these baked chicken thighs again when the warmer weather hits as these would be perfect on the grill. ~Enjoy!
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Ingredients
- 4- (4-ounce) chicken thighs (bone-in, skin on)
- 1/2 cup apricot preserves
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 375 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
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More Chicken Thigh Recipes
- Crispy Ranch Baked Chicken Thighs
- Dubliner Tomato Chicken
- Rosemary and Lemon Roasted Chicken Thighs
- Chicken with Prosciutto, Rosemary & White Beans {One Pan Dinner}
- Baked Deviled Chicken Thighs
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