Pin this I was cleaning out the fridge one Thursday night when I found a half-empty jar of apricot jam wedged behind the milk. There was also leftover coffee in the pot from that morning, already gone cold. Instead of tossing either, I thought about how my neighbor once mentioned glazing meat with preserves, and something clicked. I grabbed the chicken thighs I'd been planning to roast plain, mixed the jam with the coffee and a few pantry staples, and ended up with one of the best dinners I'd made in months.
The first time I served this to friends, someone asked if I'd picked it up from a restaurant. I laughed and told them it started as a way to avoid wasting jam. Now it's become my go-to when I want to cook something that feels generous without spending the whole evening in the kitchen. The smell alone, coffee and caramelized sugar mingling with garlic, makes people wander into the kitchen asking what's for dinner.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps up beautifully under the glaze, and the bone keeps the meat juicy even if you go a few minutes over.
- Olive oil: Just enough to help the seasoning stick and encourage browning without making the skin greasy.
- Salt and black pepper: Simple seasoning that lets the glaze shine without competing for attention.
- Apricot jam: The base of the glaze, it brings sweetness and a slight tartness that balances the coffee.
- Strong brewed coffee: Adds depth and a hint of bitterness that cuts through the sugar, use what you have left over from breakfast.
- Balsamic vinegar: Sharpens the glaze with acidity and a touch of complexity you can't quite name but definitely notice.
- Dijon mustard: Gives the glaze body and a subtle tang that ties everything together.
- Brown sugar: Helps the glaze caramelize and adds a molasses note that plays well with the coffee.
- Garlic clove: One is enough to add warmth without overpowering the sweeter elements.
- Smoked paprika: A half teaspoon brings a gentle smokiness that makes the dish taste like it took more effort than it did.
- Fresh parsley: Optional, but a handful chopped over the top adds color and a fresh contrast to the rich glaze.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and pat the chicken thighs dry with paper towels, this step matters because moisture prevents the skin from crisping. Rub each piece with olive oil, then season both sides with salt and pepper.
- Make the Glaze:
- In a small bowl, whisk together the apricot jam, cooled coffee, balsamic vinegar, Dijon mustard, brown sugar, minced garlic, and smoked paprika until smooth. It should look glossy and pour easily.
- First Bake:
- Arrange the chicken thighs skin-side up in a baking dish or ovenproof skillet, leaving a little space between each piece. Brush half the glaze over the tops and slide the dish into the oven for 25 minutes.
- Second Glaze and Finish:
- Pull the dish out and brush the remaining glaze over the chicken, the first layer will have started to caramelize. Return to the oven for another 15 minutes, until the internal temperature hits 165°F and the glaze is sticky and dark at the edges.
- Rest and Serve:
- Let the chicken rest for 5 minutes before serving so the juices settle back into the meat. Sprinkle with chopped parsley if you have it, and serve while still warm.
Pin this One evening I made this on a whim and served it over a big pile of roasted potatoes. My partner scraped the baking dish clean with a piece of bread, soaking up every bit of glaze that had pooled at the bottom. That's when I knew this recipe had earned a permanent spot in our rotation.
Substitutions and Variations
If you don't have apricot jam, peach or plum work just as well and bring their own fruity sweetness. For more heat, add a pinch of chili flakes to the glaze or sprinkle them over the chicken before the final bake. If you want a bolder coffee flavor, swap the brewed coffee for a shot of cooled espresso.
What to Serve With It
This pairs beautifully with roasted potatoes, steamed green beans, or a simple arugula salad dressed with lemon and olive oil. The glaze is rich, so I like to balance it with something bright or earthy on the side. Rice or couscous also work well if you want to soak up the extra sauce.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a low oven or on the stovetop with a splash of water to loosen the glaze. The skin won't be as crispy the second time, but the flavor holds up beautifully.
- Let the chicken cool completely before storing to avoid condensation that makes the skin soggy.
- You can also shred the leftover chicken and toss it with the glaze for quick grain bowls or wraps.
- Freeze individual portions wrapped tightly in foil for up to a month, thaw overnight in the fridge before reheating.
Pin this This dish taught me that some of the best meals come from using what you already have instead of running out for something new. I hope it becomes one of those recipes you reach for on nights when you want something that feels like a treat without the fuss.
Recipe Questions
- → What type of chicken is best for this dish?
Bone-in, skin-on chicken thighs provide the best flavor and juiciness when baked with the glaze.
- → Can I substitute apricot jam with other jams?
Yes, peach or plum jam works well if apricot jam isn’t available, maintaining the sweet and tangy balance.
- → How is the coffee flavor incorporated in the glaze?
Strong brewed coffee is mixed with apricot jam and spices to create a rich, slightly smoky glaze that complements the chicken.
- → What is the recommended cooking temperature and time?
Bake the chicken at 400°F (200°C) for 40 minutes, brushing with glaze halfway through for caramelization.
- → Are there any suggested garnishes or sides?
Chopped fresh parsley adds brightness, and sides like roasted potatoes or steamed green beans complement the flavors.