Recipe: Tasty Tangy Teriyaki Apricot Chicken 🐔

Tangy Teriyaki Apricot Chicken 🐔. See great recipes for Tangy Teriyaki Apricot Chicken 🐔 too! Chicken thighs are baked under a sweet and tangy apricot glaze in this umami-packed, kid-pleasing main dish. Remove the chicken from the bag, and discard the marinade.

Apricot chicken is a unique dish that will please both kids and adults alike. Serve your chicken over rice pilaf or mashed potatoes for a complete meal. I love the sweet and tangy flavor of the chicken and the sauce is plate-licking good! You can have Tangy Teriyaki Apricot Chicken 🐔 using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Tangy Teriyaki Apricot Chicken 🐔

1. Prepare 1 of large pack chicken thighs (skin on, bone in).
2. You need 1/8 teaspoon of black pepper.
3. Prepare 10 cloves of garlic, minced.
4. Prepare 1/8 cup of soy sauce.
5. It's 1/4 cup of teriyaki sauce.
6. Prepare 1 pack of Lipton Onion soup mix.
7. Prepare 1 jar (13 ounce) of Apricot preserves.
8. It's 1 bottle (15 ounce) of French dressing.
9. You need 3 of onions, sliced.
10. Prepare of Cooked white rice OR rice pilaf.

If you like sweet and tangy, you'll love this chicken! Don't make the same mistake as me and buy creamy Russian dressing (like the one you use in ruebens) - you need to buy the red oily type one that's basically catalina dressing. Combine all ingredients except for the corn starch in a small saucepan and bring to a simmer. Let the mixture combine as the sugar dissolves.

Tangy Teriyaki Apricot Chicken 🐔 instructions

1. Rinse and pat dry your chicken thighs.......
2. Place thighs in a large baking pan.....
3. In a bowl combine your black pepper, garlic, soy sauce, teriyaki sauce, Lipton onion soup mix, apricot preserves and French dressing.......
4. Pour apricot mixture all over chicken thighs.......
5. Place your sliced onions all around.....
6. Cover and bake in a preheated 350 oven for 1 hour.......
7. Uncover and bake an additional 40 minutes or until chicken is golden on top........
8. Serve with cooked white rice or rice pilaf and enjoy 😉!.

In a bowl, combine soy, orange juice, ginger, coconut, and spices. Add wings and mix well, so that each wing has been fully coated in sauce. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish.