Apricot-Aleppo-Glazed Chicken Thighs


  • 1 1/2 cups apricot preserves
  • 3 Tbsp soy sauce
  • 1/3 cup balsamic vinegar
  • 1 Tbsp Aleppo pepper
  • 2 Tbsp tomato paste
  • 8 bone-in chicken thighs
  • Extra-virgin olive oil
  • Sea salt

Cooking Instructions

  • Preheat oven to 375F. 
  • Combine first five ingredients for glaze. 
  • Place chicken thighs in single layer in shallow baking dish, drizzle lightly with olive oil, sprinkle lightly with salt. 
  • Roast chicken pieces for 45 minutes, then drain off most of pan juices. 
  • Brush thighs generously with glaze, and roast for an additional 15-20 minutes. 
  • Serve with any remaining glaze spooned over chicken.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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