Jam Coffee Glazed Chicken (Printer-Friendly)

Tender chicken thighs glazed with apricot jam, coffee, and savory spices for a flavorful dish.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ½ teaspoon black pepper

→ Glaze

05 - 3 tablespoons apricot jam (up to ¼ cup)
06 - 2 tablespoons strong brewed coffee, cooled
07 - 1 tablespoon balsamic vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon brown sugar
10 - 1 garlic clove, minced
11 - ½ teaspoon smoked paprika

→ Garnish (optional)

12 - 2 tablespoons chopped fresh parsley

# Method:

01 - Preheat the oven to 400°F.
02 - Pat chicken thighs dry and rub with olive oil, salt, and black pepper.
03 - Whisk apricot jam, coffee, balsamic vinegar, Dijon mustard, brown sugar, garlic, and smoked paprika until smooth.
04 - Arrange chicken thighs skin-side up in a baking dish and brush with half of the glaze.
05 - Bake uncovered for 25 minutes.
06 - Brush remaining glaze over chicken and bake an additional 15 minutes until internal temperature reaches 165°F and glaze is caramelized.
07 - Remove from oven, let rest for 5 minutes, garnish with parsley if desired, and serve warm.

# Expert Suggestions:

01 -
  • The glaze caramelizes into a glossy, complex coating that tastes far more sophisticated than the five minutes it takes to mix.
  • Chicken thighs stay juicy no matter what, and this method practically guarantees golden skin and tender meat.
  • It reads as restaurant-worthy but comes together with ingredients you probably already have.
02 -
  • Dry chicken is non-negotiable if you want crispy skin; wet chicken will steam instead of roast, and you'll miss half the magic.
  • The glaze thickens as it cools slightly after baking, so it looks like just a thin coat in the bowl but becomes something rich and cling-worthy on the chicken.
03 -
  • If your jam is particularly chunky or has large fruit pieces, press it through a fine strainer before whisking it into the glaze for a silkier finish.
  • Don't brush on all the glaze at once in the beginning; saving half for the final minutes ensures the outer layer caramelizes beautifully instead of cooking off entirely.
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