Chipotle Apricot Glazed Chicken Thighs Recipes

CHIPOTLE APRICOT CHICKEN

Steps:

• In a large skillet, brown chicken in butter on both sides. Combine the apricots, broth, preserves, chipotle pepper and salt; pour over chicken., Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until a thermometer reads 170° and sauce is thickened. Serve with rice if desired.

CHIPOTLE & APRICOT GLAZED CHICKEN THIGHS

Steps:

• Mix together the marinade and place in a resealable bag with the chicken. Marinate for a few hours or up to over night (which I did on accident as our plans changed).
• Blend together all of the glaze ingredients.
• Heat a grill to medium high and place chicken on the grill (after you discard the remaining marinade). Brush the glaze on the chicken liberally each time you flip the chicken.
• Serve with your favorite side dish. I made a very basic green bean & carrot side with a mashed sweet potato dish.
• Enjoy!

MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE

Steps:

• Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
• Preheat oven to 350°. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done.
• During last 15 minutes of roasting time, place ¾ cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
• Serve glaze over chicken thighs.

APRICOT GLAZED GRILLED BBQ CHICKEN THIGHS

Steps:

• Heat gas or charcoal grill. Sprinkle chicken thighs with salt and pepper. In small bowl, combine all remaining ingredients; mix well. Set aside.
• When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with preserves mixture once halfway through cooking time. Discard any remaining preserves mixture.

APRICOT-GLAZED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
• Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
• Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

APRICOT-GLAZED CHICKEN

Steps:

• Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
• Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

SPICY APRICOT CHICKEN THIGHS

Steps:

• In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.