Ingredients
- 1/2 cup apricot preserves
- 1/4 cup apple cider vinegar
- 1-2 teaspoons Worchestershire sauce
- 4 teaspoons fresh ginger, grated (from a 2" piece)
- 2 red Fresno chilies, large, thinly sliced (about 1/2 cup)
- 4 1/2 pounds bone-in chicken pieces (I used thighs and wings)
- 1 tablespoon kosher salt
- 3/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- Fresh basil leaves for topping - optional
How to Make
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Step 1: Preheat oven to 350 degrees F. with a rack about 8 inches away from the heat.
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Step 2: Whisk the apricot preserves, vinegar, Worcestershire sauce, and ginger in a small bowl until smooth. Stir in chilies.
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Step 3: Pat chicken dry and sprinkle both sides to salt and pepper.
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Step 4: Heat the oil in a large broiler-safe skillet over medium-high heat. Add the chicken, skin side down and cook, undisturbed, until the skin is crisp and golden brown, about 10 minutes. Flip chicken and pour on the glaze. Transfer to the oven.
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Step 5: Bake, spooning glaze over the chicken occasionally. Cook for approximately 25-30 minutes or until the chicken is 165 degrees F.
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Step 6: Increase the oven temperature to broil. Broil until the glaze is caramelized; approximately 5-10 minutes. Keep a close eye on it during this step so the chicken skin doesn't burn.
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Step 7: Top with basil if desired.
We hope you enjoy this recipe!
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