Apricot-Aleppo Pepper Glazed Chicken Thighs
This easy recipe for chicken thighs is layered with flavors of sweetness and spice.
- 1 1/2 cups apricot preserves
- 3 tbsp soy sauce
- 1/3 cup balsamic vinegar
- 1 tbsp Aleppo pepper
- 8 bone-in chicken thighs
- extra-virgin olive oil
- sea salt
Preheat oven to 375F.
In a small bowl, combine the preserves, soy sauce, balsamic and Aleppo pepper for the glaze. Set aside.
Place chicken thighs in single layer in shallow baking dish, drizzle lightly with olive oil, sprinkle lightly with salt.
Roast chicken pieces for 45 minutes, then drain off most of pan juices.
Brush thighs generously with glaze, and roast for an additional 15-20 minutes.
Serve with any remaining glaze spooned over chicken.