Apricot – Peach BBQ Chicken Thighs
Serves 4
Here’s what you need:
8 bone-in skin-on chicken thighs
canola or vegetable oil
1 tsp smoked paprika
Kosher salt and fresh ground pepper
½ cup chopped onion
1 jalapeno chili, seeded and finely chopped
2 cloves garlic finely chopped
¼ cup fresh orange juice
1/8 cup apple cider vinegar
7 ounces of apricot-peach jam (can use just apricot jam)
¼ cup ketchup
1 TBS Dijon mustard
1 TBS honey
1 ½ tsp Worcestershire sauce
Chopped fresh parsley for garnish
Here is what you need to do:
Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.
Make sure the sheet is big enough so the thighs are not touching.
Give it a light layer of non-stick cooking spray.
Trim the skin off the back of the chicken thighs. This is optional, I do it when baking chicken thighs. Make sure skin is dry then lightly brush with oil.
Mix together paprika, salt and pepper in a small bowl. Season the chicken on both sides with the mixture. Put on prepared sheet and slide into oven for 35 minutes.
While the chicken is cooking make the BBQ sauce, or you can make it in advance if you want.
Over medium heat sauté the onions and pepper in a TBS of oil until soft. Add the garlic and stir for about a minute. Add in the jam, juice and vinegar.
Stir to combine. Next add in the ketchup, honey, Dijon and Worcestershire. Mix well. Let simmer on low for about 10 minutes.Give it a taste and adjust as needed.
Let the sauce cool and bit then put it in a food processor or blends. Blend until smooth. Pour most of the sauce in to a serving bowl. The rest we are going to use to baste the chicken.
When the chicken is done, take it out of the oven and baste the skin with the sauce. Turn the oven on broil and pop chicken back in the oven for 2 minutes. Let chicken rest out of the oven for 10 minutes.
Put on a platter, sprinkle with parsley and serve with the BBQ sauce.
Let’s Eat!!