Jam Coffee Glazed Chicken (Printer View)

Tender chicken thighs glazed with apricot jam, coffee, and spices for sweet, smoky flavor.

# What you'll need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 0.5 teaspoon salt
04 - 0.5 teaspoon black pepper

→ Glaze

05 - 3 tablespoons apricot jam (or up to 0.25 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 - 0.5 teaspoon smoked paprika

→ Garnish

12 - 2 tablespoons chopped fresh parsley

# Method:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Pat chicken thighs dry with paper towels and rub evenly with olive oil, salt, and black pepper.
03 - Whisk together apricot jam, cooled brewed coffee, balsamic vinegar, Dijon mustard, brown sugar, minced garlic, and smoked paprika until smooth.
04 - Arrange chicken thighs skin-side up in a baking dish or ovenproof skillet, then brush with half of the glaze mixture.
05 - Bake uncovered for 25 minutes.
06 - Brush remaining glaze over chicken, return to oven, and bake for an additional 15 minutes or until internal temperature reaches 165 degrees Fahrenheit and glaze caramelizes.
07 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving warm.

# Expert Advice:

01 -
  • It uses pantry staples you probably already have, so no last-minute grocery run needed.
  • The glaze caramelizes into a sticky, glossy coating that looks impressive without any real effort.
  • The coffee adds a subtle smokiness that makes people ask what your secret ingredient is.
  • Its flexible enough for a Tuesday night but fancy enough to serve company.
02 -
  • Patting the chicken dry is non-negotiable if you want crispy skin, any moisture will steam it instead of roasting it.
  • Do not skip the resting time after baking, it keeps the meat tender and juicy instead of dry.
  • Use a meat thermometer to check doneness, guessing by time alone can leave you with undercooked or overdone chicken.
03 -
  • Brush the glaze on in two stages so it builds up a thicker, stickier coating without burning.
  • Use bone-in, skin-on thighs instead of breasts, they stay moist and flavorful even if you accidentally overbake them a little.
  • Let the glaze cool slightly before brushing it on the second time, it clings better and caramelizes more evenly.
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