Apricot glazed grilled BBQ chicken thighs are a delightful blend of sweet, tangy, and smoky flavors. The key to this delicious dish lies in creating a perfect balance of flavors and using high-quality ingredients. From selecting the right chicken thighs to carefully crafting the apricot glaze, each step contributes to the overall taste experience. Whether you are a seasoned grill master or a beginner looking to impress your friends and family, this article will guide you through the process of creating mouthwatering apricot glazed grilled BBQ chicken thighs that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
APRICOT GLAZED GRILLED BBQ CHICKEN THIGHS
The sweetness of fruit preserves, the tanginess of balsamic vinegar and Dijon mustard--together they make a perfect glaze for juicy grilled thighs.
Provided by cleverkt
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- 1. Heat gas or charcoal grill. Sprinkle chicken thighs with salt and pepper. In small bowl, combine all remaining ingredients; mix well. Set aside. 2. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with preserves mixture once halfway through cooking time. Discard any remaining preserves mixture.
Nutrition Facts : Calories 369 calories, Fat 23.563709090825 g, Carbohydrate 13.7505023954069 g, Cholesterol 119.067997125 mg, Fiber 0.369265623146543 g, Protein 24.9922283222546 g, SaturatedFat 6.46998021295933 g, ServingSize 1 1 Serving (173g), Sodium 173.347479450867 mg, Sugar 13.3812367722604 g, TransFat 1.47088286552718 g
SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS
Provided by Valerie Bertinelli
Time 1h35m
Yield 8 servings, 2 cups sauce
Number Of Ingredients 16
Steps:
- For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
- Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
- For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
- Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
- Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
- Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.
APRICOT GLAZED GRILLED BBQ CHICKEN THIGHS
The sweetness of fruit preserves, the tanginess of balsamic vinegar and Dijon mustard--together they make a perfect glaze for juicy grilled thighs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Sprinkle chicken thighs with salt and pepper. In small bowl, combine all remaining ingredients; mix well. Set aside.
- When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with preserves mixture once halfway through cooking time. Discard any remaining preserves mixture.
Nutrition Facts : Calories 255, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 240 mg, Sugar 3 g
APRICOT GLAZED GRILLED BBQ CHICKEN THIGHS
The sweetness of fruit preserves combined with the tanginess of balsamic vinegar and Dijon mustard make a perfect glaze for juicy grilled thighs.
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Sprinkle chicken thighs with salt and pepper. In small bowl, combine all remaining ingredients; mix well. Set aside.
- When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with preserves mixture once halfway through cooking time. Discard any remaining preserves mixture.
Nutrition Facts : ServingSize 4 Servings
APRICOT GLAZED GRILLED CHICKEN
We really like Apricot Chicken. In the summer I hate to heat up the house. DH made this for a cookout. Absolutely delicious! **There is also a variation in the directions for Asian Glazed Chicken. *PLEASE NOTE!* For easier clean up I would suggest using a grill pan or aluminum to cook the chicken on. Found this recipe in Cooking Light.
Provided by kittycatmom
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a small bowl, stirring well.
- 2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
- 3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
- 4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
- Asian-Glazed Grilled Chicken Variation:.
- Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).
HOT AND STICKY APRICOT-GLAZED CHICKEN
Categories Chicken Poultry Apricot Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat). Combine first 4 ingredients in small saucepan. Whisk over medium heat until preserves melt. Set glaze aside.
- Sprinkle chicken generously on all sides with salt and pepper. Place chicken, skin side down, on outer edges of grill rack. Cover grill and cook chicken until skin is light golden, turning occasionally, about 15 minutes total. Continue to grill, brushing with glaze and turning occasionally, until skin is blackened in spots and juices run clear when thighs are pierced with fork, about 10 minutes longer. Divide among 4 plates and serve.
APRICOT BARBECUED CHICKEN
A sweet glaze made with apricot preserves and barbecue sauce covers these tender chicken chunks served over rice, "This is such an easy tasty recipe," promises Cindy Novak of Antioch, California. "Best of all, our son Ryan loves it."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish., In a small bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken is no longer pink. Serve with rice.
Nutrition Facts :
STICKY GRILLED CHICKEN
Steps:
- Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
- Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
- Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.
MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE
This is a wonderful main dish featuring boneless skinless chicken thighs marinated in a sweet yet zesty apricot sauce and then perfectly roasted (or grilled) and topped with a tangy apricot glaze. Prep time does not include marinating.
Provided by Northwestgal
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
- Preheat oven to 350°. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done.
- During last 15 minutes of roasting time, place ¾ cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
- Serve glaze over chicken thighs.
Nutrition Facts : Calories 797.3, Fat 35.7, SaturatedFat 8.5, Cholesterol 159.2, Sodium 2259.7, Carbohydrate 65.8, Fiber 5.8, Sugar 39.2, Protein 40.7
Tips:
- Choose the right chicken thighs: Look for thighs that are plump and have a good amount of meat on them. Avoid thighs that are too thin or have a lot of skin.
- Marinate the chicken thighs: Marinating the chicken thighs helps to tenderize them and add flavor. You can use a variety of marinades, but a simple olive oil, lemon juice, and herb marinade is a good place to start.
- Preheat your grill: Make sure your grill is preheated to medium-high heat before you start cooking the chicken thighs. This will help to prevent the chicken from sticking to the grill.
- Cook the chicken thighs over indirect heat: Once the grill is preheated, move the chicken thighs to the indirect heat zone. This will help to cook the chicken thighs evenly without burning them.
- Baste the chicken thighs with the apricot glaze: Basting the chicken thighs with the apricot glaze helps to keep them moist and flavorful. Baste the chicken thighs every few minutes during the cooking process.
- Cook the chicken thighs until they are cooked through: The chicken thighs are cooked through when they reach an internal temperature of 165 degrees Fahrenheit.
Conclusion:
Apricot glazed grilled BBQ chicken thighs are a delicious and easy-to-make dish that is perfect for summer cookouts. The chicken thighs are marinated in a flavorful mixture of apricot preserves, olive oil, lemon juice, and herbs, then grilled over indirect heat until they are cooked through. The apricot glaze adds a sweet and tangy flavor to the chicken thighs that is sure to please everyone at your next barbecue.
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