Food Recipes Apricot-Fresno Glazed Chicken 5.0 (2) 2 Reviews This sweet and spicy chicken dinner looks impressive, yet it’s delightfully simple to make. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on April 26, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Emily Hall Prop Stylist: Claire Spollen Prep Time: 35 mins Total Time: 1 hr Servings: 6 A jar of apricot preserves, umami-rich Worcestershire sauce, vibrant ginger, and spicy Fresno chiles are the building blocks of the luscious glaze that envelops this spicy-sweet chicken recipe. You’ll start by searing chicken pieces in an ovenproof skillet until the skin is perfectly golden, and then pouring over the fruity-fiery glaze. It’ll continue to cook in the oven, with the occasional basting to ensure the chicken stays moist and the flavors are infused throughout, while the glaze caramelizes into every nook and cranny. A sprinkling of basil leaves adds herbal freshness to this dish. For a twist, try orange marmalade or pineapple preserves. Serve with couscous, rice, or roasted potatoes to soak up all the glaze-y goodness. Ingredients 1/2 cup apricot preserves 1/4 cup apple cider vinegar 4 tsp. Worcestershire sauce 2 tsp. grated fresh ginger (from a 2-in. piece) 2 large red Fresno chiles, thinly sliced (about 1/2 cup) 1 4 1/2-lb. pkg. bone-in chicken pieces (breasts, thighs, drumsticks, wings) 1 Tbsp. kosher salt 3/4 tsp. freshly ground black pepper 2 Tbsp. olive oil Fresh basil leaves, for topping Directions Preheat oven to 350°F with rack 8 inches from heat. Whisk preserves, vinegar, Worcestershire sauce, and ginger in a small bowl until smooth. Stir in chiles. Pat chicken dry with paper towels. Sprinkle both sides with salt and pepper. Heat oil in a large broiler-safe skillet over medium-high. Add chicken, skin side down; cook, undisturbed, until skin is crisp and golden brown, about 10 minutes. Flip chicken; pour on glaze. Transfer to oven. Bake, spooning glaze over chicken occasionally, until a thermometer inserted in thickest part of each piece reads 165°F, 25 to 30 minutes. Increase oven temperature to broil. Broil until glaze is caramelized, 5 to 10 minutes. Top with basil. Glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Rate It Print