Apricot-Lacquered Chicken Thighs (Secret Recipe Club)

by Dorothy Reinhold on May 25, 2014

Print This Post Print This Post Apricot-Lacquered Chicken Thighs | www.ShockinglyDelicious.com

In my continual search for new chicken recipes, I stumbled across one that rang all my chimes – sweet, hot, meaty and satisfying. Oh and easy. It rang the easy chime.

It makes use of jam or preserves, and a few other refrigerator and pantry staples to amp up the flavor. To make it super easy, I’ve used Gourmet Garden herbs in a tube. Have you seen them yet? They’re a lifesaver when you don’t have time to prep fresh herbs and aromatics or you can’t find them in your market.

Apricot-Lacquered Chicken Thighs | www.ShockinglyDelicious.comChicken again? Why yes, we’re looking forward to this dish…again!

Apricot-Lacquered Chicken Thighs | www.ShockinglyDelicious.com

Recipe: Apricot-Lacquered Chicken Thighs

Summary: Sweet, spicy, meaty and satisfying, this easy Apricot-Lacquered Chicken dinner is on repeat rotation at my house.


  • 1 3/4 pound bone-in, skin-on chicken thighs (this is 4 meaty thighs)
  • 1 1/2 teaspoons Gourmet Garden Garlic Paste (or 3 garlic cloves, finely minced)
  • 1 1/2 teaspoons Gourmet Garden Ginger Paste (or a 1 1/2-inch piece of ginger, peeled and finely minced)
  • 1/4 cup apricot preserves
  • 2 teaspoons soy sauce
  • 1/4 teaspoon chile powder (I used Melissa’s Produce Mild Hatch Chile Powder)
  • 1/2 teaspoon hot sauce (I used A&B American Style Small Batch Pepper Sauce; or use Sriracha or Tabasco or whatever you prefer)


  1. Heat oven to 350F degrees. Lightly mist an 8-inch square baking dish with nonstick spray and set aside.
  2. Snip any large globs of fat off chicken and discard (I leave the skin on because I like it!), and place chicken in prepared dish.
  3. To a small bowl, add garlic, ginger, apricot preserves, soy sauce, chile powder and hot sauce, and stir well to combine.Apricot-Lacquered Chicken Thighs | www.ShockinglyDelicious.com
  4. Spoon most of sauce over chicken, spreading to cover with the back of the spoon. Reserve a little bit of sauce (maybe ~ 4 teaspoons) for serving time.
  5. Bake for 50 minutes. Remove pan from oven and allow chicken to cool for about 5 minutes.
  6. Serve, spooning remaining sauce over top if you like. Accompany with a green salad, another vegetable like carrots or broccoli, and rice or potatoes if you like.
  7. Serves 4.

Quick notes

Source: Adapted from Peach Lacquered Chicken Wings by Hapatite, who said she adapted it from Gourmet magazine June 2009.

Secret Recipe ClubSecret Recipe Club button on Shockingly Delicious

Here is a list of what I have made for the Secret Recipe Club since I joined the group. Check it out!

Preparation time: 10 minutes
Cooking time: 50 minutes
Diet tags: High protein
Number of servings (yield): 4
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★ 

I found this recipe while deep-diving into the food blog Hapatite for this month’s Secret Recipe Club. The blog is run by Nicole, a twentysomething living in the DC metro area who descends from a family that is ethnically Chinese, Cherokee, German, and American, but culturally Hawai’ian. So hapa means “half” in Hawai’ian — slang for people of mixed racial heritage who are partially Asian or Pacific Islanders. She put together “hapa” + “appetite” = Hapatite.

She tempted with her Baked Onion Rings, and I almost succumbed to her Rhubarb Ginger Crumble Bars. Just the word crumble makes me swoon. 

But it had to be chicken, and the idea of this dish appealed to me. I changed it from wings to thighs (more meat so it can be dinner for my surfers), tweaked around with the amounts in the glaze, and I didn’t want to tend it under the broiler so I roasted the chicken for more hands-off time. It did not disappoint! In fact, I made it twice this month already! Thanks, Nicole, for a delicious dinner and a fun month exploring your blog.  

Meanwhile, browse the photo array below to see what else the Secret Recipe Club cooked up this month!

Previous post:

Next post: