Jam Coffee Glazed Chicken (Printer-friendly)

Juicy chicken thighs coated in a rich apricot jam and coffee glaze with a hint of smoky spices.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ½ teaspoon black pepper

→ Glaze

05 - 3 tablespoons apricot jam (up to ¼ cup)
06 - 2 tablespoons strong brewed coffee, cooled
07 - 1 tablespoon balsamic vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon brown sugar
10 - 1 garlic clove, minced
11 - ½ teaspoon smoked paprika

→ Garnish

12 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Set oven temperature to 400°F.
02 - Pat chicken thighs dry with paper towels and rub evenly with olive oil, salt, and black pepper.
03 - Whisk apricot jam, cooled coffee, balsamic vinegar, Dijon mustard, brown sugar, minced garlic, and smoked paprika in a small bowl until smooth.
04 - Arrange chicken skin-side up in a baking dish or ovenproof skillet. Brush with half of the prepared glaze.
05 - Bake uncovered for 25 minutes.
06 - Brush remaining glaze over chicken and return to oven. Bake an additional 15 minutes or until chicken reaches an internal temperature of 165°F and glaze is caramelized.
07 - Remove chicken from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The glaze tastes like you spent hours in the kitchen, but it takes ten minutes to whisk together.
  • Coffee deepens the sweetness without making anything bitter, creating a flavor that keeps surprising you with each bite.
  • Apricot jam does all the heavy lifting—no complicated reductions or fussy measurements needed.
02 -
  • Pat the chicken completely dry, or the skin won't crisp and the glaze won't stick the way it should.
  • Cool your coffee before whisking it into the glaze—hot coffee can cook the mustard and change the texture of the whole thing.
03 -
  • If your glaze looks thin, that's fine—it will reduce and thicken in the oven as the chicken cooks and releases its juices.
  • A meat thermometer removes all the guesswork; 165°F in the thickest part is your target, and chicken thighs can handle a little more heat without drying out.
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