30-Minute Apricot Glazed Chicken Thighs
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 brushing with a delicious apricot basil glaze.
Yield: 3 servings
Ingredients
- 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 apricot jam
- 2 tablespoons minced basil
Instructions
- Rub chicken thighs with 1 tablespoon olive oil and salt. Let sit for 5 minutes, and set the oven to preheat to 400 degrees F.
- 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 5 more minutes so that it can “fry” in its own fat, until skin is golden brown. Flip thighs and cook for another 8 minutes. Brush chicken with it's own juices, then transfer skillet to oven. Cook for 8-10 minutes longer, until meat is cooked through and juices run clear, registering 160 degrees F.
- While chicken thighs are in the oven, make the glaze. Heat olive oil to medium 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. Remove from heat and stir in basil.
- When chicken thighs have reached 160 degrees F, transfer to a plate, smother with glaze, and let rest for 5 minutes before serving.