Description
These grilled apricot chicken thighs are juicy, flavorful, and perfect for a summer barbecue! The apricot glaze adds a sweet and tangy flavor that pairs beautifully with the savory chicken.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1/2 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a medium bowl, combine apricot preserves, soy sauce, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper. Mix well.
- Place chicken thighs in a resealable plastic bag or a shallow dish and pour the apricot glaze over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
- Preheat the grill to medium heat (about 350°F).
- Remove chicken thighs from the marinade, letting the excess drip off. Discard the marinade.
- Place chicken thighs on the grill skin-side down and cook for about 6-7 minutes. Flip and continue cooking for another 6-7 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
- Remove from the grill and let rest for 5 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
- For extra flavor, you can add herbs like thyme or rosemary to the marinade.
- If you prefer boneless thighs, adjust the cooking time accordingly, as they may cook faster.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 5
- Fat: 18
- Carbohydrates: 8
- Fiber: 0
- Protein: 23