Sticky Chicken Recipe, Updated

Apricot Glazed Chicken Thighs

Apricot Glazed Chicken Thighs

Sticky Chicken! Sticky Chicken! Sticky Chicken!

This is a chant that I used to hear when I would ask the small people at my house what they wanted for dinner. It is a fabulous go-to dish for a mom with small kids – quick, easy, yummy. With a sticky glaze of apricot jam and Worcestershire sauce.

I hadn’t made this chicken since the early 80’s, but then I saw a new flavorful version in a gag gift I bought Anne for Christmas: 50 Shades of Chicken. I knew I had to buy this cookbook for Anne when I saw the cover. She loves a good food pun – and as proof I remind you of Anne’s hilarious Mammo-Grahams.

Anne and I made this together when we were together over the holidays – and we loved the flavor combination: apricot jam, sage, lemon zest and Worcestershire. This recipe is a home run, even for a weeknight, with just a few minutes of prep and then an hour in the oven.

Chicken, with intense flavor and a sticky glaze. Finger licking encouraged.

APRICOT, SAGE AND LEMON ZEST GLAZED CHICKEN, a.k.a./ Sticky Chicken

2 pounds bone-in skin-on chicken thighs
1/2 cup olive oil
1 bunch sage leaves, diced
1 cup apricot jam
1 tablespoon Worcestershire sauce
Juice and zest of 1 lemon

Marinate chicken in olive oil and sage for at least 4 hours, up to overnight.

Preheat oven to 350 degrees.

Drain chicken, and bring to room temperature. Mix jam, sauce, lemon zest together and brush most of glaze over both sides of thighs. Place on a baking sheet in a single layer not crowding. Bake for 40 minutes. Remove from oven and glaze tops of chicken again. Return to oven and bake another 20 minutes or more, until glaze is very dark.

 

Comments

  1. Glenda G says

    The chicken looks beautiful and tastes quite bland. No apricot flavor in the chicken. No sage flavor in the chicken. No flavor in the chicken. Really needs salt and pepper and something to produce flavor. I marinated the chicken in olive oil & sage for about 6 hours. I did not eat the skin of the chicken because I do not eat flaccid chicken skin.

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