Apricot Greek Yogurt Chicken Thighs
Baked Apricot Greek Yogurt Chicken Thighs is an easy chicken recipe made with a tangy marinade of apricot jam, cumin, basil and Greek Yogurt.
Looking for a delicious way to use apricot jam that has been sitting in your fridge? How about a simple way to get a delicious chicken thighs dinner on the table?
Great for any weeknight meal, this Apricot Greek Yogurt Chicken Thighs recipe is easy with simple ingredients. For this slow-roasted chicken recipe, brush on the apricot Greek yogurt sauce during the last half of baking time. And then serve with my Best Parmesan Basil Brown Rice Recipe. So good!
Why you’ll love this Apricot Greek Yogurt Chicken Thighs
I love biting into the flesh of an in-season apricot, and enjoy the summer flavors so much. So the next best thing when you don’t have “fresh” is apricot jam. Better yet–combine with Greek Yogurt, cumin, and basil–it makes the best marinade!
This apricot chicken recipe is so simple, yet so tasty! It’s the perfect use for apricot jam or marmalade, and the fresh chopped basil kicks it all up a notch for the best chicken dinner!
Ingredients for Chicken Thighs with Greek Yogurt and Apricots
- Chicken thighs
- Salt and pepper
- Greek yogurt
- Apricot jam or marmalade
- Ground cumin
- Fresh basil
How to make Chicken Thighs with jam
Such a delicious way to use any kind of jam in the fridge, the marinade comes together in minutes. This recipe is slightly tangy, fruity and earthy with the fresh basil. The dish is the perfect way to wow your dinner guests or feed your family a healthy weeknight meal.
** Print off the full recipe at the end of this post!
- Remove some skin from chicken, if desired (leave some on if you want a crunchy taste).
- Arrange chicken pieces in a 13x9x2-inch baking pan lined with foil, skin side up. Generously salt and pepper the chicken.
- Bake, uncovered, and then turn the chicken pieces over.
- While the chicken is baking, stir together the yogurt, apricot jam, cumin, and fresh basil. Spoon 1/2 over chicken. Bake some more.
- Drain more fat off, flip the chicken back over (skin side up), spoon the rest of the mixture over the chicken, and bake for rest of cooking time.
- Let chicken rest before serving!
Ingredients substitutions
In place of apricot jam, you can use marmalade, or any fruit flavors.
Substitute the fresh basil for thyme or rosemary.
Use sour cream if you do not have plain Greek yogurt.
How to serve Apricot Greek Yogurt Chicken Thighs
For hosting, pull the chicken out of the oven, and serve right away! By the way, this sauce? Scrumptious!
Plan ahead to make sure that dinner is coming out of the oven at a reasonable time, and that your side dishes are made (I usually ask my guests to bring a salad or dessert).
Timing is everthing!
I’ve sort of been on a chicken thigh kick lately, because they’re so easy to make (during this sort of stressful moving season for us), and they are pretty, crunchy (with the toasty skin on top), and make a great presentation for a quick meal.
More chicken thighs recipes you may love
Paprika Sweet Potato Chicken Thighs
Chili Lime Chicken Thighs Platter
Lemongrass Curry Coconut Chicken Thighs
One Pan Barbecue Sauce Chicken Thighs
I hope you give this recipe a try! If you do, don’t forget to put it in the comments and tag @reluctantentertainer and #reluctantentertainer on Instagram. I love to see all your board and recipe creations!
Get the Recipe:
Apricot Greek Yogurt Chicken Thighs
Ingredients
- 6 pounds chicken thighs, (bone in)
- Salt and pepper
- ½ cup Greek yogurt
- ½ cup apricot jam or marmalade
- 2 tsp. ground cumin
- 2 Tbsp. fresh basil, chopped
Instructions
- Remove some skin from chicken, if desired (leave some on if you want a crunchy taste). Arrange chicken pieces in a 13x9x2-inch baking pan lined with foil, skin side up. Generously salt and pepper the chicken.
- Bake, uncovered, in a 400 degree F oven for 20 minutes. Turn the chicken pieces over.
- Meanwhile, stir together the yogurt, apricot jam, cumin, and fresh basil. Spoon 1/2 yogurt mixture over chicken. Bake for 15 minutes.
- Drain more fat off, flip the chicken back over (skin side up), spoon the rest of the mixture over the chicken, and bake for an additional 15 minutes. Let chicken rest for 5-10 minutes; serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
love this! I never knew one should let chicken rest! I’ve also used the apricot jam on chicken but never with yogurt. Sure going to try this. Appreciate your educating peeps on time!! So hard going somewhere for dinner at 6 and not being served till 7–especially as a diabetic! I love you!
If I don’t have fresh basil ? anything else I can do?!
Dried will work, but you can try fresh cilantro, too!
I may have to try this with breasts
These sound AMAZING!
Made this tonight; delish! Thank you, Sandy! Your food is reliably yummy :)
I made this recipe last night for dinner and it was a hit! Delicious! I’ll be making it again! Thank you!
Any reason to use the bone-in thighs instead of boneless/skinless?
You could make this recipe with boneless thighs, but you’d cook it for less time! :)
Yum…sounds good I love chicken thighs and legs. This would be so versatile with a variety of sides. Praying for peace over the next several weeks and even as you are remodeling.