Recipe By Mary Ann Young
Published Jun 20th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 2 1/2 pounds chicken thighs Calories 222.4

Original recipe for these apricot chicken thighs was for the microwave. I’ve adjusted it for a conventional oven but included directions for the microwave. So easy and tasty, yet low in calories!

Recipe Ingredients

  • 2 ½ pounds skinless chicken thighs
  • ⅓ cup apricot preserves
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 clove garlic, minced
  • ½ teaspoon ground ginger
  • 1 teaspoon minced green onion

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Arrange chicken thighs in an 8x12-inch baking dish.
  2. 2 Combine apricot preserves, soy sauce, sherry, garlic, and ginger in a small bowl. Brush mixture over the thighs.
  3. 3 Bake in the preheated oven, basting chicken with the preserve mixture 3 to 4 times, until juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thighs should read at least 165 degrees F (74 degrees C).
  4. 4 Sprinkle green onions over thighs.

Nutrition Facts

  • Calories 222.4
  • Carbohydrate 9.4 g
  • Cholesterol 85.5 mg
  • Fat 9.3 g
  • Fiber 0.1 g
  • Protein 24.1 g
  • Saturated Fat 2.6 g
  • Sodium 313.4 mg
  • Sugar 5.9 g

Chef's Notes

You can substitute peach preserves for the apricot preserves and lemon juice for the sherry if desired; Microwave directions: Cook, covered with waxed paper, on high for 14 to 18 minutes until tender and juices run clear when tested with knife; occasionally brush chicken with remaining preserve mixture and rearrange chicken halfway through cooking.


  1. I made it and both my wife and I loved it. Of course I made some slight changes, because that's what us cooks do. I added just a little heat, about a 1/2 teaspoon of Thai Chili Paste, and added some fresh grated ginger (1/4 teaspoon) to kick that up a little. It ended up - Read more ...
  2. We liked it and didn't make any changes.
  3. I am on low sodium diet so I substituted 1 teaspoons toasted sesame oil plus one tablespoon balsamic vinegar for the soy sauce. My family who are nor on restricted salt intake enjoyed it!
  4. This turned out excellent! Left out the ginger due to personal preference. Made a similar recipe as this on the same night and this one was hands down the better recipe!

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