The glaze on these chicken thighs sounds a little weird, I know. Apricot jam, soy sauce, rice vinegar, ginger, garlic, chili flakes??
But trust me here. Sweet, tangy, sticky, a little spicy.
Poured over crispy-skinned thighs and baked until the whole thing gets glossy and bubbling? It’s a LOT. In the best way.
Why Bone-In, Skin-On Thighs Work Best
- The BONE acts as a built-in heat buffer, keeping the meat juicy even if you overshoot your timing by a couple of minutes
- SKIN-ON is non-negotiable. It crisps in the hot pan, grips onto that sticky glaze, and shields the meat from drying out
- Pick thighs around 6-8 oz each so they finish at the same rate
- Pat the skin COMPLETELY DRY with paper towels before seasoning. Any surface moisture will steam instead of crisp
- The fat layer under the skin renders as it cooks, basting the meat from the inside out
Go for air-chilled thighs if your butcher stocks them. They brown better than water-chilled ones, no contest!
How to Get Perfectly Crispy Chicken Skin
PAT the thighs DRY with paper towels. Moisture is the enemy of crisp skin.
SEASON generously with salt and pepper on both sides. This draws out more surface moisture.
Heat oil until shimmering. Place chicken skin-side down and do NOT touch it for 6-8 minutes. Let a deep golden crust form undisturbed.
Swapping the Apricot Jam
- Mango Jam has a similar thickness and sweet profile. The tropical note pairs WELL with ginger and soy.
- Peach Jam is a 1:1 swap. Nearly identical in texture and sweetness, you won’t miss the apricot.
- Orange Marmalade adds citrus punch. Reduce the chili flakes by half…the zest can overpower everything.
- Pineapple Jam works, but the extra acidity means dial back the rice vinegar slightly. Adjust to taste.
- Mixed Berry Jam is the WILDCARD. Less sweet, more tart. Add a bit more honey to balance it out.
What to Serve with Glazed Chicken Thighs
The glaze is sticky, sweet, and gingery, so pair it with sides that bring crunch, freshness, or acid to cut through the richness!
- Quick-pickled cucumbers with rice vinegar and a pinch of sugar… ready in 15 minutes and they snap against the glaze.
- Roasted broccoli or broccolini tossed with sesame seeds and a squeeze of lime. The char plays so well with the apricot.
- Steamed bok choy or sautéed green beans with garlic. Simple, green, done.
- Coconut rice instead of plain jasmine. It mellows the chili flakes and soaks up the pan sauce like a dream.
- A simple cucumber-edamame salad with sesame oil and soy. Cold, crunchy, refreshing against the warm sticky chicken.
Storage & Reheating Tips
- FRIDGE IT RIGHT: Store in an airtight container up to 4 days. Keep glaze pooled over chicken to prevent drying!
- FREEZER FRIENDLY: Freeze portions up to 3 months. Thaw overnight in the fridge.
- SKIP THE MICROWAVE: Reheat in a 350°F oven or skillet to preserve crispy skin. Microwaves turn it rubbery (hard pass!).
- REFRESH THE GLAZE: Add a tablespoon of water or broth when reheating to loosen the sauce.
Other Recipes You’ll Love
- BBQ Chicken Breast in the Oven
- Tasty Hawaiian Huli Huli Chicken
- Instant Pot Hawaiian Chicken
- Honey Soy Chicken Marinade
- Apricot Glazed Pork Chops
- Irresistible Curry Chicken Marinade
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1750-1900
- Protein: 110-120 g
- Fat: 100-115 g
- Carbohydrates: 100-115 g
Ingredients
For the apricot glaze:
- 3/4 cup apricot jam
- 1/3 cup rice vinegar
- 3 tbsp soy sauce
- 1 tbsp ginger (freshly grated)
- 3 garlic cloves, minced
- 1 tsp chili flakes
- 1 tsp toasted sesame oil
For the chicken:
- 2 lb chicken thighs (bone-in, skin-on)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1.5 tbsp olive oil
- 1 tbsp honey
For serving:
- 1/4 cup cilantro (roughly chopped)
- Cooked jasmine or white rice
Step 1: Whisk the Apricot Glaze
- 3/4 cup apricot jam
- 1/3 cup rice vinegar
- 3 tbsp soy sauce
- 1 tbsp ginger
- 3 garlic cloves, minced
- 1 tsp chili flakes
- 1 tsp toasted sesame oil
In a small bowl, whisk together the apricot jam, rice vinegar, soy sauce, freshly grated ginger, minced garlic, chili flakes, and toasted sesame oil until smooth and well combined.
This glaze can be made while you prepare the chicken, so set it aside until ready to use.
Step 2: Sear the Seasoned Thighs
- 2 lb chicken thighs
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1.5 tbsp olive oil
Preheat your oven to 350°F.
Pat the chicken thighs dry with paper towels—this is crucial for getting crispy skin—then season both sides generously with kosher salt and freshly ground black pepper.
Heat 1.5 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering, then carefully place the chicken skin-side down in the hot pan.
Let it cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
I like to let the chicken develop a deep golden color here because it adds so much flavor to the finished dish.
Step 3: Bake in the Glaze
- apricot glaze from Step 1
Flip the chicken thighs skin-side up, then immediately pour the apricot glaze from Step 1 over the chicken, making sure to coat all the pieces evenly.
Transfer the skillet to the preheated 350°F oven and bake for 10-12 minutes until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh.
The glaze will become sticky and caramelized as the chicken finishes cooking, creating a beautiful glossy coating.
Step 4: Garnish and Plate Up
- 1 tbsp honey
- 1/4 cup cilantro
- Cooked jasmine or white rice
Remove the skillet from the oven and drizzle the honey over the chicken and sauce—I find this adds a subtle extra depth to the glaze and creates a more luxurious finish.
Scatter the roughly chopped cilantro over the chicken just before serving for freshness and color.
Divide the cooked jasmine or white rice among serving bowls or plates, top with the glazed chicken thighs, and spoon the pan sauce generously over everything.
Glazed Chicken Thighs
Ingredients
Method
- In a small bowl, whisk together the apricot jam, rice vinegar, soy sauce, freshly grated ginger, minced garlic, chili flakes, and toasted sesame oil until smooth and well combined. This glaze can be made while you prepare the chicken, so set it aside until ready to use.
- Preheat your oven to 350°F. Pat the chicken thighs dry with paper towels—this is crucial for getting crispy skin—then season both sides generously with kosher salt and freshly ground black pepper. Heat 1.5 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering, then carefully place the chicken skin-side down in the hot pan. Let it cook undisturbed for 6-8 minutes until the skin is golden brown and crispy. I like to let the chicken develop a deep golden color here because it adds so much flavor to the finished dish.
- Flip the chicken thighs skin-side up, then immediately pour the apricot glaze from Step 1 over the chicken, making sure to coat all the pieces evenly. Transfer the skillet to the preheated 350°F oven and bake for 10-12 minutes until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh. The glaze will become sticky and caramelized as the chicken finishes cooking, creating a beautiful glossy coating.
- Remove the skillet from the oven and drizzle the honey over the chicken and sauce—I find this adds a subtle extra depth to the glaze and creates a more luxurious finish. Scatter the roughly chopped cilantro over the chicken just before serving for freshness and color. Divide the cooked jasmine or white rice among serving bowls or plates, top with the glazed chicken thighs, and spoon the pan sauce generously over everything.