Jam Coffee Glazed Chicken (Printable Version)

Chicken thighs glazed with apricot jam, coffee, and spices for a flavorful, sweet, and 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 (optional)

12 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Set the oven to 400°F.
02 - Pat chicken thighs dry with paper towels and rub thoroughly with olive oil, salt, and black pepper.
03 - Whisk apricot jam, cooled brewed coffee, balsamic vinegar, Dijon mustard, brown sugar, minced garlic, and smoked paprika until smooth.
04 - Place chicken thighs skin-side up in a baking dish or ovenproof skillet and brush with half of the glaze.
05 - Bake uncovered for 25 minutes.
06 - Brush remaining glaze over chicken then return to oven. Bake for an additional 15 minutes until cooked through (internal temperature 165°F) and glaze is caramelized.
07 - Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley if desired; serve warm.

# Expert Hints:

01 -
  • Skin gets impossibly crispy while the meat stays tender and juicy underneath.
  • The glaze tastes like it took hours but comes together in five minutes flat.
  • One pan, minimal fuss, tastes like you know what you're doing in the kitchen.
02 -
  • Dry chicken skin is everything; damp skin steams instead of crisps, and you'll regret it.
  • Don't skip the cooling step for the coffee—hot liquid can break the glaze or cook the jam unevenly.
03 -
  • Use the very last bit of jam from the jar—odd amounts work better here than you'd expect, and it reduces waste.
  • A meat thermometer removes all guesswork and guarantees moist chicken every single time.
Go Back