Back to Apricot-Dijon-Glazed Chicken All Reviews for Apricot-Dijon-Glazed Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 50 mins Servings: 4 a100770_1004_chkncrd.jpg
Ingredients Ingredient Checklist 8 chicken thighs Coarse salt and freshly ground pepper 1 jar (12 ounces) apricot jam 2 tablespoons honey 2 tablespoons Dijon mustard
Gallery Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 50 mins Servings: 4 a100770_1004_chkncrd.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 50 mins Servings: 4
Recipe Summary
prep: 5 mins total: 50 mins
Servings: 4
prep: 5 mins
total: 50 mins
prep:
5 mins
total:
50 mins
Servings: 4
4
a100770_1004_chkncrd.jpg
a100770_1004_chkncrd.jpg
Ingredients
Ingredients
- 8 chicken thighs Coarse salt and freshly ground pepper 1 jar (12 ounces) apricot jam 2 tablespoons honey 2 tablespoons Dijon mustard
Directions
Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.
Reviews (13)
Add Rating & Review 274 Ratings 5 star values: 37 4 star values: 44 3 star values: 123 2 star values: 51 1 star values: 19
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Reviews (13)
Add Rating & Review 274 Ratings 5 star values: 37 4 star values: 44 3 star values: 123 2 star values: 51 1 star values: 19
Add Rating & Review
274 Ratings 5 star values: 37 4 star values: 44 3 star values: 123 2 star values: 51 1 star values: 19
274 Ratings 5 star values: 37 4 star values: 44 3 star values: 123 2 star values: 51 1 star values: 19
274 Ratings 5 star values: 37 4 star values: 44 3 star values: 123 2 star values: 51 1 star values: 19
5 star values: 37 4 star values: 44 3 star values: 123 2 star values: 51 1 star values: 19
Martha Stewart Member Rating: 4 stars 07/21/2018 Recipe is good but I didn’t have Honey so I improvised added Sweet Honey Mustard & a dab of Dijon Mustard also I felt it was sweet needed a little acidity so I added a small amount of Lemon Curd, That made it even more delicious imo Martha Stewart Member Rating: Unrated 09/21/2013 Good and easy Martha Stewart Member Rating: Unrated 04/25/2013 Despite my mantra of 'never mess with Martha' I added a half a teaspoon of allspice, only 1 tbs of mustard, 250 g of apricot jam, 150g of home made quince paste/jam and 2 tbs of mango chutney and 1 tbs of honey and one of maple syrup. It was amazing! So tasty, not bland and everyone asked for more :) Martha Stewart Member Rating: Unrated 04/06/2013 I've tried this recipe a number of times. My family loves it. However, I do bake this dish for 45 minutes, Martha Stewart Member Rating: Unrated 02/04/2013 Made this tonight, everyone loved it! It's easy! Can't mess it up. Martha Stewart Member Rating: Unrated 03/28/2009 I doubled the amount of chicken (16 thighs) without doubling the sauce and it was great. Used no sugar added (fruit only) apricot spread and added some curry powder. Next time, I will spray the baking dish with non-stick first, to improve the clean-up. Martha Stewart Member Rating: Unrated 02/18/2009 I used boneless skinless chicken thighs and it still tasted great. This is a fantastic recipe and quite easy. I would suggest also cutting back a bit on apricot jam - it was a bit too sweet. Other than that, a perfect and easy meal. I served over cous cous. Martha Stewart Member Rating: Unrated 10/18/2008 Can I use boneless chicken breasts instead of thighs? Martha Stewart Member Rating: Unrated 04/28/2008 Well, I made this in the crock pot tonight and it was good. I don't know if I will make it again though. It has a ton of sugar since it has a whole jar of jam in it. Martha Stewart Member Rating: Unrated 04/28/2008 I thought this was very good and quite simple. A little bit sweet so I plan to add more mustard next time. Cleanup was a bit of a pain with all that caked on, hardened jam on the baking dish. Martha Stewart Member Rating: Unrated 04/27/2008 What do you think about making it in a crock pot? Martha Stewart Member Rating: Unrated 04/25/2008 I wonder if you could use sugar-free apricot jam for this recipe. Would the consistency of the glaze be the same. Any replies would be greatly appreciated! Martha Stewart Member Rating: Unrated 01/20/2008 As a Private Chef, I made this for my clients and they LOVED it. It's super easy to prepare and was a frequently requested dish.Martha Stewart Member
Rating: 4 stars 07/21/2018
Recipe is good but I didn’t have Honey so I improvised added Sweet Honey Mustard & a dab of Dijon Mustard also I felt it was sweet needed a little acidity so I added a small amount of Lemon Curd, That made it even more delicious imo
Rating: 4 stars
Rating: Unrated 09/21/2013
Good and easy
Rating: Unrated
Rating: Unrated 04/25/2013
Despite my mantra of ’never mess with Martha’ I added a half a teaspoon of allspice, only 1 tbs of mustard, 250 g of apricot jam, 150g of home made quince paste/jam and 2 tbs of mango chutney and 1 tbs of honey and one of maple syrup. It was amazing! So tasty, not bland and everyone asked for more :)
Rating: Unrated 04/06/2013
I’ve tried this recipe a number of times. My family loves it. However, I do bake this dish for 45 minutes,
Rating: Unrated 02/04/2013
Made this tonight, everyone loved it! It’s easy! Can’t mess it up.
Rating: Unrated 03/28/2009
I doubled the amount of chicken (16 thighs) without doubling the sauce and it was great. Used no sugar added (fruit only) apricot spread and added some curry powder. Next time, I will spray the baking dish with non-stick first, to improve the clean-up.
Rating: Unrated 02/18/2009
I used boneless skinless chicken thighs and it still tasted great. This is a fantastic recipe and quite easy. I would suggest also cutting back a bit on apricot jam - it was a bit too sweet. Other than that, a perfect and easy meal. I served over cous cous.
Rating: Unrated 10/18/2008
Can I use boneless chicken breasts instead of thighs?
Rating: Unrated 04/28/2008
Well, I made this in the crock pot tonight and it was good. I don’t know if I will make it again though. It has a ton of sugar since it has a whole jar of jam in it.
I thought this was very good and quite simple. A little bit sweet so I plan to add more mustard next time. Cleanup was a bit of a pain with all that caked on, hardened jam on the baking dish.
Rating: Unrated 04/27/2008
What do you think about making it in a crock pot?
Rating: Unrated 04/25/2008
I wonder if you could use sugar-free apricot jam for this recipe. Would the consistency of the glaze be the same. Any replies would be greatly appreciated!
Rating: Unrated 01/20/2008
As a Private Chef, I made this for my clients and they LOVED it. It’s super easy to prepare and was a frequently requested dish.
All Reviews for Apricot-Dijon-Glazed Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apricot-Dijon-Glazed Chicken
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
