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.
5-Ingredient Savory Boneless Chicken Thighs – Pargiot
Servings
6 Servings
Ingredients
- 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
Instructions
- Mix together jam, mustard, barbecue sauce, and Sriracha sauce and add chicken, let marinate in the refrigerator for 6 hours (for best results overnight).
- 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.
- Serve hot over rice or with green beans and garnish with fresh chopped parsley. Enjoy!
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Can these be fully cooked on the grill instead of transferring them to the oven?
Probably. you will just have to cook it low and take the internal temp to be sure.
Going to try the five ingredient savory chicken thighs this week! Looks delish!
Hi Stephanie,
Thank you for your feedback. The selection of BBQ sauce is very crucial for this recipe. I use Sweet Baby Ray’s BBQ sauce, specifically the hickory & Brown sugar. You could use other flavors as well. As to the Sriracha, this is intended to give a balance of flavors adding the spicy to sweet, smoky, and savory. It is not crucial, and I therefore suggest eliminating it from the recipe if it is not your desired taste. I hope this helps, enjoy!
–
Avi
My family didn’t go crazy for this recipe. Maybe the bbq sauce I used was the issue. We just didn’t love the combination of flavors. The sriracha was overpowering. We ate it, but it’s not a recipe I’ll ever make again.
You can bake it at 350 for longer, or broil it for a few minutes first and then bake to finish it off.
It would be great if alternate instructions could be given for people who don’t have bbq’s or indoor table grills when printing recipes that say “grill”.
I assume this recipe can be baked entirely in the oven @ 350F uncovered?
Yes, chicken breasts would work well and only if they are larger will you need to cook them more. Best is to use a meat thermometer to test that it is cooked through. And yes add the chicken to the marinade overnight.
can i use breasts for this and when do i add the chicken you don t mention the chicken when you say to put the marinade ingredients together
can i use chicken brerasts instead of the dark meat and should i cook it more. also you say to combine all the spice ingredients but you dont mention the chicken is that put in with the spices and marinated overnight? thank you
Sriracha is an asian hot sauce
Hi ! What is Sriracha sauce?