Easy Sticky Apricot Chicken

This ridiculously easy, quick apricot chicken is everything to me at the moment. Not only does it remind me of the apricot chicken my mom used to make for us as kids, it’s also a fool proof way to get my kids to eat everything on the plate (sticky chicken is magic like that) PLUS it doesn’t take much thought or effort on my part. The glaze recipe is a simple combination of apricot jam (preserves), soy sauce, lemon juice and seasoning. I sauteed the chicken thighs in a large, deep pan until golden brown and almost cooked through before I poured over glaze because 1) I wanted the chicken fat to render a little and b) if added too early, the glaze will catch and burn and no-one has time for that. Doing it this way, you can pour off the excess fat which will just make your sauce greasy and the glaze is allowed to caramelize and cling to the chicken in the best way possible.

How to make sticky apricot chicken

Sear chicken thighs in a hot pan until well-browned on both sides. Mix together apricot jam, soy sauce, lemon juice, chilli flakes, salt and pepper with a splash of water and pour into the pan. Allow to come to a simmer and spoon the glaze over the chicken every now and then until the glaze is thick and sticky and the chicken is cooked through. You can also pop the chicken into the oven if you want a more hands-off approach, the chicken just won’t be as lacquered with the glaze.

How do I know when chicken thighs are cooked?

When the chicken thighs is cut at the thickest part and the juices run clear, the thighs are cooked through. If you have a meat thermometer, it should read 73ºC/165ºF when inserted into the thickest part of the meat.

Can I make sticky apricot chicken in a slow cooker?

Absolutely. I would still sear the thighs before adding it to the slow cooker to add flavor. Pour the glaze over the chicken and cook on high for 1-2 hours until the chicken is cooked through and the glaze has reduced slightly.