This dish is the direct result of a recent road trip from Southern California to San Francisco and back. With stops in Gilroy (the garlic capital of California) and Paso Robles (where I found the apricot habanero jelly), I picked up some great local products that I then turned into my Paso Gilroy Chicken (Get it? lol). My favorite part of traveling are all the little gourmet food shops, farm stands and local products you find, taste and ultimately, buy. I scored on this trip because I’m loving the Primo’s Sweet Grillin’ Garlic Spice Blend seasoning and this Ojai Jelly Apricot Habanero Jam that is sweet but spicy and just perfect with the chicken. I’ve provided links to the products but if you choose not to purchase them, use your favorite granulated garlic or garlic blend seasoning and try apricot jam or preserves with some chopped habanero mixed. Be careful, habanero is very spicy so start with a 1/4 teaspoon and work from there.
This is basically well seasoned chicken thighs with a delicious sweet and spicy glaze. It doesn’t get any better. Here, I’ve served it with my Hatch Chili Salsa with Peaches (so good!).
The dish is easy to make and will cook up in about 45 minutes. Simply preheat your oven to 375 degrees F. Spray a baking dish with cooking spray and add the chicken thighs (skin side up). Sprinkle liberally with the garlic seasoning and sprinkle with salt. Spray the chicken with some cooking spray. (This will help the chicken brown.) Add in a handful of fresh herbs…whatever you have on hand. I added some rosemary, thyme and parsley.
Pop the casserole dish in the oven and roast. During the last 10 minutes of roasting, heat the jam in a small pot on the stove. Add the white wine and stir to loosen everything up. Heat until it is a glaze consistency.
Brush the chicken thighs after 45 minutes of roasting. Pour any extra over the chicken and roast another 5-10 minutes until hot and sticky and absolutely delicious.
Serve on a platter with my Hatch Chili Salsa with Peaches or with your favorite side dishes. This would be great with my Coconut and Cashew Cauliflower Rice and Roasted Asparagus.
Looking for other easy chicken dinner recipes? Try some of these:
Bourbon & Cherry Glazed Chicken
Paso Gilroy Chicken
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Chicken thighs, boneless with skin on
- 2 Tbsp. Primo Sweet Grillin’ Garlic Spice Blend
- 1 Tsp. Salt
- Small bunch of fresh herbs (thyme, parsley, rosemary, etc.)
- 2 Heaping Tbsp. Ojai Habanero Apricot Jam
- 1 Tbsp. White Wine
- Flaky Salt to finish
- Cooking spray
Instructions
- Preheat the oven to 375 degrees F.
- Spray a glass baking dish or casserole dish with cooking spray. Place the chicken thighs in the dish, skin side up. Sprinkle liberally with the garlic seasoning and salt. Place the fresh herbs around the chicken.
- Place the chicken in the oven and roast for 45 minutes to an hour until golden brown on the outside, and cooked through on the inside. A meat thermometer should read 165 degrees F when inserted into the thickest part of the thigh.
- During the last five minutes of the roast, heat the jelly and the wine in a small sauce pan over medium high heat. Heat until the jelly starts to soften. Stir until smooth.
- Brush a thick coating over the chicken and drizzle with any extra jelly and put the chicken back in the oven for another 5 minutes.
- Remove the chicken and sprinkle with the flaky salt. Let rest about 5 – 10 minutes before serving. Remove the herbs and serve the thighs on a platter. Serve with your favorite veggies and potato dish. Try my This is also great served with my Hatch Chili Salsa with Peaches. So good.
