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Apricot Balsamic Chicken

Prep Time:30 Minutes
Cook Time:15 Minutes

Nutritional Information

This sweet and tangy glaze makes a wonderful addition to chicken thighs!


  • 2 tablespoons unsalted butter
  • 1/2 cup apricot preserves
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1/2 teaspoon dizzy pig happy nancy
  • Kosher salt
  • Vegetable oil for the grill
  • 2 lbs. chicken thighs
  • Freshly ground black pepper
  • basic brine, see recipe


  • 1. Brine the chicken for about 30 minutes. Remove from the brine and pat dry.
  • 2. In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, Happy Nancy, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.)
  • 3. Preheat the Egg to 425º using direct heat and a cast iron grate.
  • 4. Season the chicken with salt and pepper. Once the Egg is preheated, grill the chicken until an internal temperature reaches 165º, about 10-15 minutes.
  • 5. When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828