Description
Juicy grilled chicken thighs marinated in sweet apricot preserves, honey, and tangy Dijon mustard for a delightful flavor burst.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3-4 pounds / 1.4-1.8 kg)
- ½ cup apricot preserves (160 g)
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional: pinch of crushed red pepper flakes
Instructions
- Begin by whisking together the apricot preserves, honey, Dijon mustard, apple cider vinegar, minced garlic, olive oil, salt, pepper, and optional red pepper flakes in a medium bowl. Set aside the glaze, allowing flavors to meld.
- Pat the chicken thighs dry using paper towels. Drying helps the skin crisp up nicely when grilling.
- Season both sides of the chicken thighs lightly with salt and pepper, enhancing the overall flavor.
- Place the chicken thighs skin-side down on the preheated grill. Grill for 6-8 minutes without moving to achieve a crispy skin and appealing grill marks.
- Gently flip the chicken using tongs to avoid tearing the skin. Brush the top side with the apricot honey Dijon glaze.
- Grill for another 6-8 minutes, flipping and glazing every 2-3 minutes. Stay attentive for any flare-ups caused by the sugars in the glaze.
- Check for doneness using an instant-read thermometer inserted into the thickest part of the chicken, ensuring it reaches 165°F (74°C). If necessary, move the chicken to indirect heat, cover the grill, and cook until done.
- Once done, remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute.
- Serve warm, spooning any leftover glaze over the thighs for extra flavor.
Notes
For deeper flavor, marinate the chicken thighs earlier in the day or overnight.
