Don’t let the sweet apricot coating fool you! These thighs have some kick! I had bought some chicken thighs and wanted to make something new and different then my regular go to. While searched the fridge for what other ingredients to pair it with. I came across a jar of apricot preserves that has likely been sitting in the door of my fridge, taking up valuable real estate for what felt like months now. The perfect secret ingredient. Not only will I be able to use up the jam and free up some fridge space. But this recipe is a complete 180 from the usually savory chicken I make for meal prep.
I felt like just the apricot jam would be too sweet so I added in some red pepper, paprika and cayenne to give it some kick and balance some of the sweetness. The spice can be adjusted to taste if you like more or less spice.
Apricot Chicken Thighs
Ingredients
- 1 pound Chicken Thighs
- ¼ cup Apricot Jam/ Preserves
- 1 TBSP crushed red pepper
- ⅛ TSP cayenne pepper
- 1 tsp paprika
- ⅛ cup water
- Pinch of salt
- Pinch of Pepper
- Cooking spray
Instructions
- In a small bowl, combine Apricot Jam, red pepper, paprika, water, salt, pepper and in a medium bowl. Mix thoroughly, then add in raw Chicken Thighs. Cover the bowl with a lid or some plastic wrap.
- Put in the fridge for 30 mins to an hour to marinade.
- Place the marinated chicken thighs skin side up on a parchment lined baking sheet.
- Bake for 45 mins.
- Enjoy!
