Jam Coffee Glazed Chicken (Print version)

Tender chicken thighs with a sweet and smoky apricot jam and coffee glaze, enhanced by savory spices.

# What You'll 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
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 - Preheat the oven to 400°F.
02 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper.
03 - In a small bowl, whisk apricot jam, cooled 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. Brush with half of the glaze.
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°F and glaze is caramelized.
07 - Remove chicken from oven and let rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.

# Expert Tips:

01 -
  • The glaze tastes like you spent hours fussing with it, but it comes together in under five minutes.
  • Chicken thighs stay incredibly forgiving and juicy, so there's almost no way to mess this up.
  • It's naturally gluten-free and feels fancy enough for guests without demanding anything complicated.
02 -
  • Don't skip patting the chicken dry—wet skin will steam instead of crisping, and you'll miss out on that caramelized exterior.
  • The glaze will darken and bubble during cooking, which is exactly what you want; if it looks pale, give the thighs a final brush halfway through to help them brown.
03 -
  • Make the glaze the night before and let it sit in the fridge—the flavors meld and deepen, and your weeknight cooking becomes even faster.
  • If your jam is very chunky, strain it through a fine sieve before mixing so the glaze brushes on smoothly and evenly.
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