Thursday, May 23, 2013

Apricot Glazed Chicken Bake

As I have said in the past I am on a tight budget so we eat a lot of chicken. I have cooked it in so many different ways it has become a chore to find other ways to make it. Apricot chicken is one way my kids really enjoy and it is super simple...chicken, apricot preserves and garlic, bake until done. This way is yummy I just wanted to do something a little different. I came across a recipe and the glaze peaked my interest but it needed some tweaking. I wanted more sweet less tangy so I played around with it, added a few things, took away a few things and this is what I came up with. I hope you enjoy it as much as we did!!

Apricot Glazed Chicken Bake

5-6 chicken thighs (you can use any cut of the chicken, will just have a different cook time)
3/4 cup apricot preserves
2 Tbs. soy sauce
3 Tbs. brown sugar
1 Tbs. spicy brown mustard
dash of garlic powder
salt to taste
1 tbs. olive oil

Preheat oven to 400.
In a skillet, heat oil to med-high.
Sprinkle the salt on the raw chicken.
Once the oil is hot place chicken skin side down in the oil for about 5 minutes to get a good seer on the skin (golden brown).
Place chicken on a foiled baking sheet skin side up(makes for easy clean up), if you have racks use them.
In a medium bowl combine apricot preserves, soy sauce, brown sugar, mustard and garlic powder and whisk until sugar is dissolved.
Drizzle the 3/4 of the glaze on top of the chicken.
Place in the oven and bake for about 45 minutes, until the juices from the chicken run clear.
Drizzle the remaining glaze on top of the chicken and let sit for about 10 minutes. 
Serve and enjoy!!
We served it with parmesan roasted cauliflower (


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