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5-Ingredient Savory Boneless Chicken Thighs - Pargiot

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avi katz pargiyot

Even my grandfather, who usually only eats white meat chicken, loves these savory pargiot with apricot jam and mustard. I think it’s because of the apricot jam. You’ll soon discover the difference by savoring each morsel of soft chicken marinated in a unique blend of contrasting flavors. You won’t want to rush through this meal.

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  • 6Servings


  • 1 cup apricot jam
  • 1 cup Dijon mustard
  • 1 cup barbecue sauce
  • 2 tablespoon Sriracha sauce
  • 3 pounds pargiot (boneless, skinless chicken thighs)
  • Garnish: fresh chopped parsley


  1. Mix together jam, mustard, barbecue sauce, and Sriracha sauce and add chicken, let marinate in the refrigerator for 6 hours (for best results overnight).
  2. Remove chicken from fridge 30 minutes prior to cooking. Preheat grill to high and oven to 350°F. When grill is very hot, grill chicken for 2 minutes on each side and place in a pan and cover. Transfer the pan to the preheated oven and bake at 350°F for 30 to 40 minutes.
  3. Serve hot over rice or with green beans and garnish with fresh chopped parsley. Enjoy! 
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