Jam Coffee Glazed Chicken - Cheerful Chefs

# What You’ll Need:

01 - 4 bone-in, skin-on chicken thighs

02 - 1 tablespoon olive oil

03 - ½ teaspoon salt

04 - ½ teaspoon black pepper

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

12 - 2 tablespoons chopped fresh parsley

01 - Preheat oven to 400°F.

02 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper.

03 - Whisk apricot jam, coffee, balsamic vinegar, Dijon mustard, brown sugar, garlic, and smoked paprika until smooth.

04 - Place chicken thighs skin-side up in a baking dish or ovenproof skillet. Brush with half the glaze.

05 - Bake uncovered for 25 minutes.

06 - Brush remaining glaze over chicken. Bake an additional 15 minutes until internal temperature reaches 165°F and glaze caramelizes.

07 - Remove from oven and let rest 5 minutes. Garnish with chopped parsley, if desired. Serve warm.

01 -

The glaze tastes like it spent hours simmering, but it actually comes together while the chicken cooks.
Bone-in thighs stay impossibly juicy and crispy-skinned without any fussing.
It's sweet and savory and tangy all at once—never boring, never one-note.

02 -

Don't skip patting the chicken dry—wet skin will steam instead of crisp, and that changes everything.
If your glaze looks too thick after whisking, you've probably used jam that's too stiff; warm it gently or add another splash of coffee to loosen it.

03 -

Save the pan after serving—let it cool slightly and deglaze it with a splash of water to make a simple pan sauce with all those caramelized bits.
This dish reheats beautifully at low temperature, so it's perfect for meal prep or making ahead for guests.