Sticky apricot-glazed chicken

Baked chicken thighs with an apricot and mustard glaze.

Before you start

Serves 4. Contains mustard; check jam labels. Keep raw-chicken utensils separate from the reserved glaze.

Ingredients

• 700 g boneless chicken thighs
• 100 g apricot jam
• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 1 tablespoon oil
• 1 garlic clove, minced
• Black pepper

Method

1. Heat oven to 200°C/400°F. Mix jam, mustard, vinegar and garlic. Reserve half in a clean bowl for serving, before touching raw chicken.
2. Place chicken on a rimmed tray, brush with oil and season with pepper. Bake about 15 minutes.
3. Brush with the cooking portion of glaze and continue baking until the thickest pieces reach 165°F/74°C, usually another 10–15 minutes. Shield if the sugar darkens too quickly.
4. Discard glaze that contacted raw chicken. Warm the clean reserved glaze separately and spoon over the cooked chicken.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Practical guidance