Sweet & Spicy Apricot Glazed Chicken Thighs
Serves 235 mins prep55 mins cook
This recipe will be a guaranteed hit at any summer BBQ or potluck!
0 servings
What you need
Instructions
For the Apricot Glaze Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone liner Wash the apricots, then slice them in half and remove the pit Place the halved apricots in a medium sized bowl, then add 1/2 tablespoons lemon juice, cinnamon and a dash of salt Roast for 15 minutes until tender, then allow to cool for 10 minutes Add the roasted apricots to a food processor with 1 tablespoon lemon juice and pulse for 1-2 minutes until smooth Next, add the apricot sauce to a medium-sized saucepan and simmer over medium heat Whisk in the cane and brown sugar Once the apricot glaze begins to bubble, turn the heat to low Then, add the coconut amino acids, garlic and chili paste, and garlic powder Stir occasionally for 10 minutes, then simmer uncovered for 10 minutes After 10 minutes, remove the apricot glaze from the heat For the Chicken Thighs Preheat the oven to 375 and line two large baking sheets with parchment paper Allow the chicken thighs to come to room temperature, then pat dry with a paper towel Place the chicken in a large bowl, then drizzle olive oil over the chicken Next, season with paprika, honey, garlic powder, rosemary, black pepper, and salt Once the apricot glaze has finished cooking, add 1/2 cup to the bowl with the chicken thighs Use metal tongs to move the chicken thighs around to evenly coat in the glaze Allow the chicken thighs to marinate in the apricot glaze for 30-45 minutes After the allotted time, place the chicken thighs on the prepared baking sheets and bake for 30 minutes at 375 Finish the chicken thighs with a spoonful of apricot glaze to the top of each cooked thigh Finally, garnish with freshly chopped parsley and enjoy!View original recipe