Apricot Glazed Chicken Thighs (Whole30 + Paleo)
Apricot Gazed Chicken is super simple to make, with only 7 ingredients (including salt + pepper), but offers a huge flavour pay-off at the end. This recipe is Paleo + Whole30, but you'd never know it. This chicken is tender + sweet, juicy + oh so satisfying.
Servings: 6
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup olive oil
- 1 cup dried apricots unsweetened ones, please!
- 5 cloves garlic
- 2 tsp dijon mustard if you're on Whole30, be sure there isn't any wine in your mustard!
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Cover the died apricots in boiling water. Soak for at least 10 minutes until soft, but up to 30. Drain off the water.
- Make the marinade by adding the drained apricots, olive oil, garlic cloves, mustard, salt + pepper to a food processor or high speed blender. Pulse until all of your ingredients are combined and form a thick paste. Stop and scrape down the sides as necessary.
- Trim any extra fat off of your chicken thighs and place them into a plastic bag with your marinade. Massage the marinade into the chicken until each piece is well coated. Leave sit for as long as you have - a few hours or overnight is ideal, but even 30 minutes (or 15 if you're REALLY pushed) would be fine.
- Preheat your oven to 425f (or roughly 220c).
- Place your chicken thighs onto a baking sheet, roasting tin, or into a cast-iron skillet (my preference). Spoon some of the leftover apricot marinade from the bag over the top of each thigh before placing the pan into the oven.
- Bake your chicken for roughly 30 minutes (start checking at 20 if using chicken breasts), or until your meat thermometer reads at least 165f and the tops are golden brown.