Chicken is on the weekly menu at least twice every week – it is so easy to make into any style of food, any flavor profile, and any kid happy! With a good marinade, you can totally boost the flavor punch just by having a bit of forethought to get it going. The simple marinade for this Bourbon Apricot Chicken is a little sweet, a little spicy, and totally yum!
Some people find marinades to be difficult because they think that meat has to sit for hours to be effective – so not true! As long as your marinade has solid flavor (try not to add water ever) then 30 minutes will still achieve a full depth soak. You want to make sure that you have all piece of the meat covered. This usually works best if you use a shallow dish (like a glass baking dish) instead of bowl. This allows for more even coverage. Another really good tip for marinade success – put it in the fridge! The cold helps it soak in better.
I used my stove top grill pan for this. You could put it on your regular grill. Or you cold cook it in the oven – just be sure to put it on a cooking rack on top of the baking sheet so that you get a crispier outer layer. I love my grill pan because I get the same beautiful char marks as going out the grill without having to – you know – GO OUT to the grill! I found mine at Costco, but you can get one on Amazon too.
This chicken recipe pairs super well with my simple Corn Soup (get the recipe here!). You could also serve it over a hearty green salad or with some Whipped Cauliflower.
Bourbon Apricot Chicken
- Grill Pan
- 8-10 Chicken Thighs bone-in, skin removed
- 1 cup Apricot Preserves
- 1 Scallion chopped
- 2 Garlic Clove minced
- ⅓ cup Bourbon Whiskey I used Jim Beam
- ¼ cup Lime Juice
- 1 tbsp Coco Aminos
- 1 tbsp Sriracha
- Prepare all of the ingredients.
- In a bowl, combine all of the ingredients except chicken. Then add chicken and toss until well coated. Cover and place in refrigerator for at least 30 minutes up to 24 hours.
- Preheat Grill Pan to medium-high. Once ready, cook chicken thighs for 8-10 minutes on each side (depending on size).
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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