Apricot Ginger Chicken Thighs Recipes

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

GLAZED APRICOT CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Arrange chicken thighs in an 8x12-inch baking dish.
• Combine apricot preserves, soy sauce, sherry, garlic, and ginger in a small bowl. Brush mixture over the thighs.
• Bake in the preheated oven, basting chicken with the preserve mixture 3 to 4 times, until juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thighs should read at least 165 degrees F (74 degrees C).
• Sprinkle green onions over thighs.

APRICOT-GLAZED CHICKEN THIGHS

Steps:

• Place oven rack in bottom third of oven. Preheat oven to 400°F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne. Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.
• Line a 13 x 9-inch baking pan with foil. Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done (175°F in thickest part) and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.

CROCK POT APRICOT CHICKEN RECIPE

Steps:

• Place chicken thighs in the bottom of a slow cooker. I used 6 quart slow cooker.
• Add onions on top.
• Whisk together the apricot preserves, soy sauce, dijon, salt, pepper and the ground ginger.
• Pour over the top.
• Cook on low for 6-8 hours.
• When finished, remove chicken and place on a cookie sheet lined with foil.
• Spoon the mixture over the chicken. Broil for 5-10 minutes or until the chicken begins to brown.
• Serve immediately.

APRICOT CHICKEN THIGHS

Steps:

• Combine all but chicken and dried apricots.
• Mix well, set aside.
• Trim excess fat from chicken.
• Rinse chicken with cold water, pat dry.
• Place chicken in a 12 x 8 x 2" baking dish.
• Pour reserved apricot nectar mixture over chicken.
• Cover and bake at 350 degrees for 45 minutes.
• Uncover, and place aproicot halves in apricot nectar mixture.
• Continue baking, uncovered, 15 minutes or until chicken is tender.
• Remove chicken to a warmed serving platter, discarding apricot nectar mixture.
• Garnish each thigh with 2 apricot halves.
• Serve immediately.

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.

APRICOT GINGER CHICKEN THIGHS

Steps:

• 1. Preheat oven to 375 degrees. Mix the apricot preserves, ginger paste, and soy sauce together in a small bowl and set aside.
• 2. Rinse chicken thighs and pat dry. Trim any excess skin. Season well with salt and pepper.
• 3. In a large, nonstick oven-proof skillet, melt 1 tablespoon butter over medium-high heat. Place chicken thighs skin side down and brown. Flip over and turn off burner.
• 4. Spoon some of the apricot ginger mixture over each thigh. Place in the oven and bake 25-30 minutes or until chicken is cooked through. Enjoy!

ONE-PAN CHICKEN WITH GINGER AND APRICOTS

Steps:

• Preheat the oven to 210C/190C Fan/Gas 6½.
• Season the chicken with salt and pepper and sprinkle the skins with the ground ginger. Heat the oil in a large ovenproof frying pan or shallow casserole dish over a high heat. Brown the chicken on both sides, then set aside on a plate lined with kitchen paper.
• Pour off any excess oil from the pan, add the chopped ginger and gently fry for 2-3 minutes, until soft. Add the wine, followed by the vinegar and the honey or ginger syrup. Allow to bubble away for a minute, until the sauce has thickened slightly.
• Add the apricot halves and rosemary. Return the chicken to the pan, skin side up, one thigh on top of each piece of rosemary. Transfer the pan, uncovered, to the oven and roast for 35 minutes, or until the apricots are tender and slightly caramelised and the skin on the chicken is nice and crisp. Serve hot, with crusty bread.