Apricot-Teriyaki Chicken Thighs

Apricot-Teriyaki Chicken Thighs

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  • Prep Time


  • Total Time


  • Servings



  • ½

    C all-fruit apricot preserves

  • 3

    T reduced-sodium soy sauce

  • 1

    T unseasoned rice vinegar

  • 1.5

    t grated fresh ginger

  • 1

    clove garlic, minced

  • ¼

    t crushed red pepper flakes

  • 8

    small skinless, boneless chicken thighs (1.5 lbs. total)


Put apricot preserves, soy sauce and vinegar into a large microwave-safe bowl. Microwave for 30 seconds on high power, then whisk until the preserves are dissolved. Whisk in ginger, garlic and red pepper flakes. Ad chicken and marinate for 15 minutes. Preheat broiler to high. Transfer chicken pieces to a broiler tray. Broil about 3 inches from the heat until cooked through and well charred on the surface, about 5 minutes per side.


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