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A bowl of grilled chicken thighs garnished with fresh parsley, served with a side of chunky sauce in a small dish. The chicken has a dark, caramelized exterior and is presented on a gray plate.
Penny Kovacs

Apricot Chicken Thighs

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Apricot Chicken Thighs were David's absolute favorite meal (filled with jam loaded with sugar, ketchup loaded with sugar, and onion soup mix filled with processed junk). I just had to find a way to make this sweet and savory sauce healthier and it is now my most popular recipe! The skin is crispy and sticky as a result of roasting the chicken for a full hour. Just watch this finger licking good chicken disappear.
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Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 - 8 pieces Chicken Thigh skin and bone on
  • 8-10 oz Organic Apricot Preserves peach jam works too, be sure its unsweetened
  • 4 Tbsp Onion Flakes Dehydrated Onion
  • 1/2 cup Ketchup unsweetened
  • 1 Tbsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper

Method
 

  1. Preheat oven to 350˚F
  2. In a small bowl, mix jam, ketchup, onion flakes, salt, pepper and garlic, set aside (it will be thick)
  3. Put chicken thighs on a rimmed baking sheet lined with parchment paper
  4. Divide sauce as you will have extra for dipping!
  5. Spoon sauce onto chicken thighs and spread over the tops
  6. Bake 50-60 minutes or until skin is browning and looks crispy
  7. Enjoy!

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