Jalapeño-Apricot Glazed Chicken Thighs These glazed chicken thighs feature an addictive combination of sweet savory and spicy flavors. Heat the apricot glaze over medium to medium-high heat until bubbling.

Baked Apricot Glazed Chicken Thighs Recipe Traeger Grills

Ingredients 14 cup apricot spreadable fruit large pieces snipped 14 cup honey 2 tablespoons soy sauce 2 tablespoons minced fresh ginger 6 cloves garlic minced 1 tablespoon 12 teaspoon cayenne pepper 14 cup cider vinegar 8 bone-in.

Apricot glazed chicken thighs. Cook for 10 minutes or until reduced and thickened. Ingredients Cooking spray ½ teaspoon minced garlic ¾ cup apricot-pineapple preserves 1 tablespoon white vinegar ½ teaspoon dried rosemary crushed ¼ teaspoon onion powder ¼ teaspoon dried oregano ¾ teaspoon salt divided ¼ teaspoon pepper divided 12 chicken thighs. Marinade for 20-30 minutes.

In a medium bowl whisk together 3 glaze ingredients. Preheat grill to medium high heat about 375-400 degrees F. Add bone-in chicken thighs to the bowl with the sauce.

Ingredients in Barbecue Apricot Glazed Chicken Thighs chicken thighs apricot jam barbecue sauce garlic onion flakes cooking spray. Place chicken skin-side up on prepared pan. Arrange chicken thighs in the bottom of the pan and sprinkle with pinches of kosher salt and white pepper.

Bake uncovered for about 1 hour or until chicken is cooked through. Toss chicken to coat with the chipotle apricot marinade. We first roast the thighs in a hot oven then finish them under the broiler to caramelize the glaze.

In a saucepan combine the apricot jam honey Dijon cayenne and Worcestershire sauce. Use either apricot or peach preserveswhichever you prefer or have on hand. Pour sauce over chicken and spread liberally on each piece.

Place chicken on grill skin side down first.