Jam Coffee Glazed Chicken (Printable)

Juicy chicken thighs with a sweet and smoky apricot jam and coffee glaze, perfect for any meal.

# What you 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

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper.
03 - Whisk apricot jam, coffee, balsamic vinegar, Dijon mustard, brown sugar, minced garlic, and smoked paprika in a small bowl until smooth.
04 - Arrange chicken thighs skin-side up in a baking dish or ovenproof skillet. Brush with half the glaze.
05 - Bake uncovered for 25 minutes.
06 - Brush remaining glaze over chicken. Return to oven and bake 15 more minutes, until internal temperature reaches 165°F and glaze is caramelized.
07 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired before serving warm.

# Expert tips:

01 -
  • It turns pantry staples into something that looks and tastes like you spent hours planning it.
  • The glaze caramelizes into a sticky, glossy coating that clings to every bite of tender chicken.
  • You only dirty one bowl and one pan, so cleanup is faster than the cooking.
  • The sweet-tangy-smoky balance makes it interesting enough for guests but easy enough for a regular weeknight.
02 -
  • Pat the chicken completely dry before seasoning or the skin will steam instead of crisp, and you'll lose that golden, crackling texture.
  • Don't skip the second glaze, that final coat is what caramelizes into the glossy, sticky finish that makes this dish look like it came from a magazine.
  • Use a meat thermometer to check for 165°F internally, chicken thighs are forgiving but you still don't want to guess and end up with rubbery or undercooked meat.
03 -
  • Use the sticky remnants at the bottom of your jam jar, it's the perfect amount and you won't waste a single spoonful.
  • Let the coffee cool completely before whisking it into the glaze or the heat will break the emulsion and make it separate.
  • Line your baking dish with parchment paper if you want to skip scrubbing caramelized glaze off the bottom later.
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