Rosemary Balsamic Apricot Glazed Chicken Thighs

Happy Father’s Day!

Want to really impress your dad/husband? Make these delicious chicken thighs and make your father’s day extra special! What makes these thighs special is the mouthwatering combination of fragrant rosemary, tangy balsamic, and sweet apricot preserves.

These babies are a definite crowd pleaser and super easy to make!

Rosemary Balsamic Apricot Glazed Chicken Thighs

Rosemary Balsamic Apricot Glazed Chicken Thighs 


  • 1 Cup Apricot Preserves
  • 2 Tablespoons Thick Balsamic Vinegar
  • 1 1/2 Tablespoons Rosemary (Chopped)
  • 1 Teaspoon Crushed Red Peppers
  • Kosher Salt
  • Pepper
  • 1/2 Cup Chicken Broth
  • 1 Tablespoon Cornstarch
  • 4-6 Chicken Thighs (Boneless and Skinless)*

Step 1: 

 Remove the chicken from the package, rinse with warm water and pat dry with paper towels.

Step 2: 

Season the chicken liberally with kosher salt and pepper and set aside

Step 3: 

In a small bowl, mix together the apricot preserves, balsamic, rosemary, and red peppers together. Spoon about half the mixture over the chicken thighs. Cover the chicken with plastic wrap and set in fridge for at least half an hour.

(The longer in sits, the more flavor it will soak up!)

Step 4: 

When you’re ready, preheat the oven to 350°F. Take the chicken out of the fridge while the oven heats up. Place chicken in oven safe dish or pan. Cook for 45-50 minutes or until internal temperature reaches 165°F.

*If you want to use chicken thighs with the bone in, cook for 50-60 minutes.

Step 5: 

While the chicken is cooking, take the remaining marinade and place in a sauce pan. Combine with the half a cup of chicken broth and bring to a boil.

When the mixture is hot, pour a little of the hot liquid out into a small bowl. Mix in 1 tablespoon of cornstarch. Stir until cornstarch dissolves. Pour back into marinade and chicken broth mixture. Lower the heat, and let simmer.

Step 6:  

When the chicken is cooked, remove the oven and and cover with the sauce. Serve and enjoy!

Rosemary Balsamic Apricot Glazed Chicken Thighs

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