This apricot chicken has been a weekday savior and a weekend showstopper in my kitchen for years. I first landed on this combination one summer when my fruit preserve stash needed rescuing and I wanted something bright, savory, and reliably comforting. The result — skin-seared chicken finished in a glossy apricot glaze — became an instant favorite. The contrast between crisp, caramelized skin and the sticky, citrusy-sweet sauce is what keeps everyone at the table reaching for seconds.

I discovered the cast iron skillet trick by accident: searing the thighs skin-side down until the fat rendered and the crust snapped, then finishing the skillet in the oven so the glaze could concentrate without burning. That short time under even heat gives the sauce a deeper apricot flavor and keeps the meat incredibly juicy. Serve with simple rice or a green salad and you have a complete meal that looks and tastes like you spent far more time on it than you actually did.

Ingredients

• Apricot preserves (1 cup): Use a good-quality, spreadable preserve with visible apricot pieces if possible. I like Bonne Maman for its clean fruit flavor; it melts into a glossy glaze without added crystallization.
• Rice vinegar (1/2 cup): This brightens the glaze and cuts the sweetness. If you only have white wine vinegar, use that at a slightly reduced amount (3 tablespoons) to avoid over-acidifying.
• Soy sauce or tamari (2 tablespoons): Adds umami and salt. Use tamari for gluten-free; low-sodium soy is fine if you want to control salt levels.
• Fresh ginger (1 tablespoon, peeled and grated): Fresh ginger gives a warm, peppery note that balances the sweetness — avoid dried powdered ginger here.
• Garlic (3 cloves, minced): Provides depth; use more if you like a punchier profile.
• Red pepper flakes (1/2 teaspoon, optional): A small amount adds a gentle heat that contrasts with the preserve sweetness.
• Bone-in, skin-on chicken thighs (2 pounds): Skin-on thighs give the best texture and flavor; they stay juicy during roasting. If using boneless thighs, reduce oven time by a few minutes.
• Kosher salt and freshly ground black pepper (about 1/4 teaspoon each): Seasoning is simple but essential; always season both sides of the chicken.
• Olive oil (1 tablespoon): For searing; a neutral oil with a higher smoke point like avocado or light olive is fine.
• Chopped fresh cilantro (optional): Adds freshness as a finishing herb; parsley works well too.

Instructions

Preheat and prepare the glaze: Preheat your oven to 350°F. In a mixing bowl, whisk together 1 cup apricot preserves, 1/2 cup rice vinegar, 2 tablespoons soy sauce (or tamari), 1 tablespoon grated fresh ginger, 3 minced garlic cloves, and 1/2 teaspoon red pepper flakes if using. Whisk until glossy and combined — the acid will thin the preserves into a pourable glaze. Pat and season the thighs: Pat the chicken completely dry with paper towels; moisture prevents browning. Season both sides with about 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Let sit at room temperature for 10 minutes while the glaze rests so the salt begins to penetrate. Sear skin-side down: Heat 1 tablespoon olive oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering. Gently place the thighs skin-side down — do not overcrowd. Sear until the skin is deeply golden and crisp, about 6–8 minutes. You should see the fat render and the skin shrink slightly away from the edges. Flip and glaze: Using kitchen tongs, flip each thigh and carefully pour the prepared glaze evenly over the top of the pieces. The liquid will sizzle; scrape any browned bits from the pan into the glaze for extra flavor. Finish in the oven: Transfer the skillet to the preheated 350°F oven. Roast until the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer in the thickest part, about 15–20 minutes. Halfway through, baste the thighs with the glaze pooled in the skillet using a silicone brush so the sauce thickens and becomes lacquered on the skin. Rest and serve: Remove the skillet from the oven and let the thighs rest for 5 minutes to allow juices to redistribute. Spoon pan sauce over the chicken, sprinkle with chopped cilantro if using, and serve warm.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. For freezing, arrange pieces in a single layer on a baking sheet to flash-freeze, then transfer to freezer-safe bags for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in a 325°F oven until just heated through to avoid drying out the thighs. If the glaze has thickened in storage, loosen with a splash of rice vinegar or water before spooning over reheated chicken.

Ingredient Substitutions

If you don’t have apricot preserves, try peach or orange marmalade for a similar citrus-fruit profile. Swap rice vinegar with apple cider or white wine vinegar if needed, but reduce quantity slightly if the vinegar is more assertive. For a gluten-free version, use tamari instead of soy sauce. To make the dish spicier, add sriracha or increase red pepper flakes; to cut sweetness, stir in a teaspoon of Dijon mustard to the glaze for a subtle tang.

Serving Suggestions

Serve over steamed jasmine rice or coconut rice to soak up the glaze, or alongside roasted broccoli and a crisp cucumber salad to balance richness. Garnish with cilantro, chopped scallions, or toasted sesame seeds for texture. For a more formal presentation, plate a thigh atop a smear of mashed sweet potato and drizzle the warm pan sauce around the edge.

Cultural Background

This dish is a modern American adaptation that blends pantry preserves with Asian pantry staples like soy sauce and rice vinegar. The technique — searing then finishing in the oven — borrows from classic European methods for achieving both crisp skin and tender interior. Fruit-glazed poultry has long roots in many cuisines, from North African tagines that pair fruit and meat to Chinese sweet-savory sauces; this recipe sits comfortably in that global tradition.

Seasonal Adaptations

In winter, swap fresh ginger for a pinch of ground cinnamon and add a splash of orange juice to the glaze for warmth. In summer, use apricot preserves with fresh chopped apricots folded in after cooking for brightness. For holiday gatherings, scatter toasted almonds over the finished dish to add crunch and a festive touch.

Meal Prep Tips

Make the glaze up to 48 hours ahead and store in the fridge. Pat and season the chicken in the morning and refrigerate loosely covered to save evening prep time — bring to room temperature for 15 minutes before searing. Cook full recipe and portion into meal-prep containers with rice and steamed greens for effortless reheated lunches during the week.

Ultimately, this apricot chicken rewards patience during the sear and a gentle hand while finishing. It’s the kind of dish that looks like effort and tastes like care, perfect for bringing people together around a skillet. Try it once and you’ll likely find it on your regular rotation.