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Crispy Chicken Thighs with Apricot Basil Glaze {gluten-free}

Sticky Crispy Chicken Thighs with Apricot Glaze

The secret to juicy, flavorful chicken thighs is to use bone-in and skin-on! The skin crisps up beautifully in a cast iron skillet, before pairing with an apricot basil glaze.
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Prep Time :10 minutes
Cook Time :30 minutes
Yield: 3 servings
Author: Amanda Paa



  • 1 1/4 pounds bone-in & skin-on chicken thighs this was 3 chicken thighs for me
  • 2 tablespoons olive oil divided
  • 2 1/2 teaspoons kosher salt

Apricot Basil Glaze

  • 1/2 tablespoon olive oil
  • 1 tablespoon minced shallot
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon smooth dijon mustard
  • 2 teaspoons white wine vinegar
  • 1/2 cup Cascadian Farm Organic apricot preserves
  • 2 tablespoons minced basil


  • Rub chicken thighs with 1 tablespoons olive oil and salt, then let sit while you prepare the sauce so that they come close to room temperature.
  • For sauce, heat olive oil to medium high heat in a small saucepan. Add shallot and salt, cooking for 3-4 minutes until translucent. Stir in mustard, vinegar and preserves. Lightly simmer for 5-6 minutes, until slightly thickened. Stir in basil and turn off heat.
  • Preheat oven to 400 degrees. Bring remaining 1 tablespoon olive oil to medium high heat in a 12 inch cast-iron skillet. Wait until very hot, then add chicken thighs skin side down. Cook for 3 minutes, then turn heat down to medium and continue to cook for 8 more minutes so that it can “fry” in it’s own fat, until skin is golden brown. Flip and cook for 10 minutes.
  • Transfer skillet to oven and cook for 8-10 minutes longer, until meat is cooked through and juices run clear. Transfer to a plate, smother with glaze, and let rest for 5 minutes before serving.