4 boneless, skinless chicken thighs (or breasts if preferred)
1/2 cup apricot jam or preserves
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh herbs for garnish (optional, such as parsley or thyme)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
In a small bowl, mix together the apricot jam, Dijon mustard, soy sauce, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Pat dry the chicken with paper towels and season both sides with a pinch of salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken to the skillet and sear for about 2-3 minutes per side until browned. Remove the chicken from the skillet.
Place the seared chicken on the prepared baking sheet and brush generously with the apricot mixture.
Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C), basting with extra sauce halfway through.
Serve hot, garnished with fresh herbs if desired. Enjoy the sweet and savory flavors of the sticky apricot glaze!
