Jam Coffee Glazed Chicken (Print Version)

Tender chicken thighs glazed with apricot jam, coffee, and spices for a sweet, tangy, smoky finish.

# 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

# How To Make It:

01 - Set the oven temperature to 400°F.
02 - Pat chicken thighs dry with paper towels. Rub each thigh evenly with olive oil, salt, and black pepper.
03 - Combine apricot jam, cooled coffee, balsamic vinegar, Dijon mustard, brown sugar, minced garlic, and smoked paprika in a small bowl; whisk until smooth.
04 - Place chicken thighs 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. Continue baking for 15 more minutes or until internal temperature reaches 165°F and glaze caramelizes.
07 - Remove from oven; let rest for 5 minutes. Garnish with chopped parsley if desired before serving.

# Expert Tips:

01 -
  • It turns pantry leftovers into a glaze that tastes like you planned it all along.
  • The coffee adds a smoky depth without tasting like breakfast.
  • Chicken thighs stay juicy and forgiving, even if you get distracted mid-recipe.
  • The glaze caramelizes into a sticky, sweet-savory crust that clings to every bite.
02 -
  • Don't skip drying the chicken thighs, wet skin steams instead of crisping and the glaze won't stick as well.
  • Use cooled coffee or the heat will make the jam clump when you try to whisk everything together.
  • Brush the second coat of glaze on gently so you don't scrape off the first layer that's already caramelizing.
  • If your oven runs hot, check the chicken at 35 minutes total to avoid burning the glaze on the edges.
03 -
  • Use a meat thermometer to check doneness, guessing can leave you with undercooked or dried-out chicken.
  • Line your baking dish with parchment if you want easier cleanup, the glaze can stick and caramelize on the pan.
  • Make a double batch of the glaze and keep half in the fridge, it's fantastic on pork chops or brushed onto roasted carrots.
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