Sweet and Spicy Apricot BBQ Chicken Thighs

Prep Time
1h 35 min
8 servings

Yields 8 servings, 2 cups of sauce.



Apricot BBQ Sauce

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

Chicken Thighs

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



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.

Rate Recipe

My rating for Sweet and Spicy Apricot BBQ Chicken Thighs