Jam Coffee Glazed Chicken (Printable Version)

Tender chicken thighs glazed with apricot jam, coffee, and spices for a sweet and smoky finish.

# Ingredient List:

→ 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 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

12 - 2 tablespoons chopped fresh parsley

# How to Make:

01 - Set the oven temperature to 400°F (200°C).
02 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper.
03 - In a small mixing bowl, whisk together apricot jam, brewed 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 half of the glaze over each piece.
05 - Bake uncovered for 25 minutes.
06 - Brush the remaining glaze on chicken. Return to oven and bake an additional 15 minutes or until internal temperature reaches 165°F (74°C) and the glaze caramelizes.
07 - Remove chicken from oven and allow to rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.

# Expert Suggestions:

01 -
  • It tastes fancy enough to impress but comes together in less time than ordering takeout.
  • The glaze is naturally glossy and caramelized, making your weeknight dinner look like you've been cooking all day.
  • Chicken thighs stay impossibly juicy while the edges get crispy and sticky with that coffee-jam magic.
02 -
  • Pat your chicken completely dry before seasoning, or the skin won't crisp no matter how hot your oven gets—I learned this the hard way the first time.
  • The glaze can break if you mix it with boiling liquid, which is why cooling the coffee matters; this small step is the difference between silky glaze and grainy puddle.
  • The second brush of glaze is what creates that caramelized, slightly charred finish that looks and tastes restaurant-quality.
03 -
  • Use the last bit of jam from your jar—it's often thicker and more concentrated, which is exactly what you want in a glaze.
  • If you don't have smoked paprika on hand, regular paprika works, but smoked paprika adds that subtle depth that makes people think you've been cooking this recipe for years.
Go Back