Time: 1 hour 35 minutes
Complexity: easily
Servings: 8

The sweet and tangy barbecue sauce infuses the chicken with rich flavor and makes it look delicious. It, in turn, draws sweetness from the honey and apricot jam—the perfect combination for a tangy, spicy base. Brush the sauce over the chicken when it's almost done, and serve the remaining barbecue sauce for dipping.

Ingredients:

Apricot barbecue sauce

• Rapeseed oil
• 1 cup finely chopped yellow onion (1 small onion)
• 1 tbsp. crushed Fresno pepper, seeded (1 pod)
• 1 tbsp. minced garlic (4 cloves)
• 1 jar (380 g) apricot jam
• 0.5 cup freshly squeezed orange juice (1 large orange)
• 1/4 cup apple cider vinegar
• 0.5 cups ketchup
• 2 tablespoons of honey
• 2 tablespoons Dijon mustard
• 1 tbsp Worcestershire sauce

Chicken thighs

• 2 tsp smoked paprika
• 16 boneless, skinless chicken thighs
• Rapeseed oil
• Chopped fresh parsley for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, Apricot jam, ketchup, apple cider vinegar, Fresno pepper, Dijon mustard, honey, paprika, barbecue sauce

We recommend

Preparation:

Step 1
• Apricot barbecue sauce:
  
  In a medium saucepan over medium heat, heat 1 tablespoon canola oil. Add the onion and cook until softened, 3-4 minutes. Add the chili and garlic; cook for another 2 minutes. Add the apricot jam; cook until the jam has melted, another 3-4 minutes.
Step 2
• Pour in the orange juice and apple cider vinegar, bring to a boil, then add the ketchup, honey, Dijon mustard, and Worcestershire sauce. Reduce the heat to medium-low and simmer, stirring frequently, until the sauce thickens, 15 minutes. Remove from the heat and let cool for 5 minutes.
Step 3
• Pour the sauce into a blender and blend until smooth. Season with salt to taste. Set aside 1 cup of the sauce for brushing the chicken; reserve the rest for serving.
Step 4
• Preheat oven to 190°C.
Step 5
• Chicken thighs:
  
  In a small bowl, combine smoked paprika, 1 tablespoon salt, and 1 tablespoon black pepper. Place the chicken thighs on two foil-lined baking sheets. Lightly brush them with canola oil and generously sprinkle both sides with the spice mixture.
Step 6
• Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Brush the chicken with barbecue sauce and broil until the sauce is caramelized and an instant-read thermometer inserted into the thigh registers 160°F (71°C), about 2 minutes. Transfer the chicken to a platter and let it rest for 5 minutes.
Step 7
• Sprinkle the chicken with parsley and serve with barbecue sauce.
  
  
  When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend until smooth.

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