Apricot-Aleppo-Glazed Chicken Thighs

Ingredients

  • 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

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on LinkedIn
Share on pinterest
Share on Pinterest