Jam Coffee Glazed Chicken (Printable)

Tender chicken thighs with apricot jam and coffee glaze create a sweet and smoky dinner dish.

# 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

12 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat oven to 400°F.
02 - Pat chicken thighs dry with paper towels and rub with olive oil, salt, and black pepper.
03 - Whisk apricot jam, coffee, balsamic vinegar, Dijon mustard, brown sugar, garlic, and smoked paprika until smooth.
04 - Place chicken thighs skin-side up in a baking dish or ovenproof skillet and brush with half the glaze.
05 - Bake uncovered for 25 minutes.
06 - Brush remaining glaze over chicken and bake for 15 more minutes until internal temperature reaches 165°F and glaze caramelizes.
07 - Let chicken rest for 5 minutes, garnish with parsley if desired, and serve warm.

# Expert Advice:

01 -
  • It uses up odds and ends from your fridge and turns them into something that tastes intentional and impressive.
  • The glaze caramelizes into a sticky, glossy coating that makes even a simple weeknight feel special.
  • You get layers of flavor, sweet, tangy, smoky, savory, without any complicated technique or long ingredient list.
02 -
  • Patting the chicken dry before seasoning is the difference between crispy skin and rubbery skin, don't skip it.
  • Make sure your coffee has cooled before mixing it into the glaze, hot coffee can cause the jam to seize and turn grainy.
  • If your glaze looks like it's burning in the last few minutes, tent the dish loosely with foil to protect the top while the chicken finishes cooking.
03 -
  • Use a meat thermometer to check doneness instead of guessing, it takes the stress out of timing and guarantees juicy chicken every time.
  • If you have a few extra minutes, sear the chicken skin-side down in the skillet on the stovetop before glazing and baking for an even crispier finish.
  • Double the glaze recipe and save half in the fridge, it keeps for a week and works just as well on pork chops or salmon.
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