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Sweet and Spicy Apricot BBQ Chicken Thighs

Prep Time
1h 35 min
Yields
8 servings

Yields 8 servings, 2 cups of sauce.

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ingredients

Apricot BBQ Sauce

Canola oil
1
cup finely chopped yellow onion (1 small onion)
1
tbsp minced Fresno chile, seeds removed (1 chile)
1
tbsp minced garlic (4 cloves)
1 13-oz
jar apricot jam
½
cup fresh orange juice (1 large orange)
¼
cup apple cider vinegar
½
cup ketchup
2
tbsp honey
2
tbsp Dijon mustard
1
tbsp Worcestershire sauce

Chicken Thighs

2
tsp smoked paprika
Kosher salt and freshly ground black pepper
16
bone-in, skin-on chicken thighs
Canola oil
Chopped fresh parsley, for garnish
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directions

Notes

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Step 1

Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.

Step 2

Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.

Step 3

Preheat the oven to 375ºF. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.

Step 4

Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.

Step 5

Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160ºF, about 2 minutes. Remove to a platter, let rest for 5 minutes

Step 6

Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

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