Sticky Spicy Baked Apricot Glazed Chicken Thighs
These delicious Vietnamese inspired sticky chicken thighs are tangy, sweet and have a nice even mellow heat. Bake them until the glaze is nice and golden sticky, serve with rice and it’s dinner time.
- 2 lb chicken thighs or legs (skin on preferred)
- 1 juice of lime
- 2 tbsp. apricot preserves
- 2 tsp. Peppers on Salt Serrano Garlic Infused Sea Salt (or any heat level)
Marinade
- 1 serrano pepper (diced)
- 1 tbsp. minced garlic with juice (from the jar)
- 1/2 cup apple cider vinegar
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Combine the marinade ingredients with the chicken in a zip-top bag and mix around. Squeeze out the air and zip up. Put in the refrigerator for 6-8 hours. An hour before you plan to cook the chicken, add the juice of a lime to the marinade. Let chicken sit in the fridge for another hour.
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Preheat the oven to 350 degrees. Spread the chicken on a rack over a foil or parchment lined baking sheet. Sprinkle both sides of the chicken pieces with the infused sea salt and bake for 25-30 minutes per side.
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Remove from oven, be sure skin side is up and brush with apricot glaze. Put back into oven and cook for another 5 or so minutes until the skin is golden. Re-glaze once or as needed.
Glaze preperation
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Add apricot preserves and either the juice of one lime or 1 tbsp cider vinegar to thin the apricot mix. Feel free to use half of both.
