Succulent chicken thighs grilled over hot coals have always been one of my go-to BBQ staples, but I like giving them a lift with something that cuts through the richness. This sticky apricot glaze does just that. It’s sweet but not overpowering, with a slight tang and a little heat from fresh ginger and Dijon mustard. The result is a sticky, glossy finish on the chicken that looks brilliant and tastes even better.
This recipe came about when I found a jar of apricot jam that needed using. I’d already marinated the chicken with garlic and lemon, so I whisked in the jam, added ginger and a bit of cider vinegar, then brushed it all over the chicken as it cooked. The sugars in the glaze caramelise nicely over the flames, giving the skin a light char that’s hard to beat.
Chicken thighs are more forgiving than breasts on the grill. They stay juicy and don’t dry out as easily. The skin crisps up, the glaze clings to every corner, and they go down well with everything from grilled corn to a cucumber salad or even a cold pasta dish.
You don’t need fancy kit to get this right. Just a grill with decent heat, time to turn the thighs now and again, and the patience to keep layering on that glaze. I usually baste two or three times during cooking, then once more at the end just before they come off the grill.
This recipe works best with skin-on, bone-in chicken thighs, though you can use boneless too. The flavour will still be there, but you might miss the texture you get from the crispy skin. Either way, it’s a crowd-pleaser that sits right in that sweet spot between traditional and modern.
Why Chicken Thighs Work Brilliantly on the BBQ
Chicken thighs bring a depth of flavour that leaner cuts can lack. The darker meat carries marinade better, and the fat under the skin helps keep the flesh tender while encouraging caramelisation on the outside. Grilling them with the skin on helps lock in moisture and gives you a rich, crispy surface.
I’ve found that bone-in thighs are worth the extra time they take to cook. They stay juicy even if you take your time with them, and the bones add a subtle flavour that boneless pieces miss. If you’re serving a crowd, it’s easy to stretch this recipe—just make a bit more glaze and add more thighs to the grill.
The Sticky Apricot Glaze Brings Balance
This glaze blends the sweetness of apricot jam with savoury and spicy ingredients. Dijon mustard gives it body and a bit of heat, while cider vinegar and lemon juice add sharpness. I sometimes add a pinch of cayenne if I want to push the heat up a little.
The glaze works best when brushed on in layers. The first coat sinks into the meat, while the later ones build up and thicken on the surface as they cook. That final baste right at the end is what gives the thighs their glossy finish. You can prep the glaze ahead of time and keep it in the fridge for a day or two. If it thickens too much, just stir in a splash of hot water before using it.
What to Serve with Sticky Apricot Chicken Thighs
These chicken thighs pair well with grilled Mediterranean vegetables, simple flatbreads or herbed couscous. If I’m making it part of a bigger spread, I’ll usually add a zesty tomato and cucumber salad or some roasted baby potatoes tossed with herbs.
If there are leftovers, I shred the meat and stir it into a cold pasta salad or stuff it into a ciabatta roll with rocket and red onion. The glaze sticks to everything and still tastes great the next day.
Tips for BBQ Success
- Keep the glaze warm so it spreads easily during basting.
- Use a meat thermometer if you’re unsure about doneness.
- Let the chicken sit after grilling—this helps the juices settle.
Chicken thighs with apricot glaze are a step away from your usual BBQ chicken. They offer a good mix of sweet, tangy, and savoury, with a crispy texture that comes naturally from the grill. Once you’ve tried this method, it becomes something you return to every BBQ season.
BBQ Chicken Thighs with Sticky Apricot Glaze
Ingredients
- 6 Chicken Thighs bone in
- 1 Lemon juiced
- 2 cloves Garlic minced
- 1 tbsp Olive Oil extra virgin
- Salt and Pepper to taste
For the sticky apricot glaze
- 4 tbsp Apricot Jam
- 2 tsp Dijon Mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Fresh Ginger grated
- 1 tsp Lemon Juice
- 1 pinch cayenne pepper optional
- Salt to taste
Instructions
- Marinate the Chicken. In a large bowl, mix the lemon juice, minced garlic, olive oil, salt, and pepper. Add the chicken thighs and rub the marinade into the skin and flesh. Cover and refrigerate for at least an hour, or up to overnight.
- Make the Glaze. In a small saucepan over low heat, combine the apricot jam, Dijon mustard, cider vinegar, grated ginger, lemon juice, and cayenne (if using). Stir until smooth and warmed through, then remove from heat. Set aside.
- Preheat the Grill. Heat your BBQ to a medium-high heat. You want a steady heat without big flare-ups. If using charcoal, let the coals turn grey before cooking. Oil the grill grates lightly to prevent sticking.
- Start Grilling. Place the chicken thighs skin-side down over direct heat. Grill for 5–6 minutes until the skin starts to brown and crisp. Flip the thighs and move them to indirect heat. Cover the grill and cook for another 15–20 minutes.
- Baste with the Glaze. Start brushing on the glaze once the thighs are nearly cooked through. Brush a thin layer over each thigh, then close the lid and cook for 3–4 minutes. Repeat this process two or three times to build up a sticky coating.
- Finish and Rest. Once the internal temperature of the chicken reaches 75°C, move the thighs off the heat and give them one final brush with the glaze. Let them rest for 5 minutes before serving.
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