Grilled chicken thighs with apricot glaze

By Faeza
25 July 2016

chicken thighs


For the chicken:

¦ 8 chicken thighs

¦ sunflower oil

¦ salt and freshly ground black pepper

For the glaze:

¦ 30ml (2 tablespoons) sunflower oil

¦ 10ml (2 teaspoons) crushed garlic

¦ 30ml (2 tablespoons) curry paste

¦ 60ml (4 tablespoons) smooth peach jam

¦ 45ml (3 tablespoons) balsamic vinegar

¦ 45ml (3 tablespoons) water


Place chicken thighs in an oven-proof dish.

Drizzle with a little oil and season with salt and freshly ground black pepper.

Mix to coat each piece, cover with foil and cook in the oven for 30 minutes, turning frequently.

Make the glaze in a small saucepan. Warm the oil over medium heat and add the garlic.

Cook, stirring, until sizzling and fragrant.

Add the remaining ingredients and whisk until smooth.

Bring to a boil and remove from heat.

Brush chicken all over with the warm glaze.

Place chicken under a hot grill and cook until browned.

Flip chicken and grill until browned on the other side.

Flip, brush again with the glaze and grill for about one minute.

Repeat two more times, so that each side has two coatings of glaze.

Flip and grill for about one minute after the final glazing.

Thighs should be slightly charred and cooked through.

Remove from grill and let rest for a few minutes before serving.

Serve with a salad or pap.