Comida Kraft
Recipe Box

Baked BBQ Chicken Thighs

Prep Time
10
min.
Total Time
40
min.
Servings

4 servings

Glaze chicken thighs with a sweet apricot jam for tender, juicy Baked BBQ Chicken Thighs. Serve Baked BBQ Chicken Thighs along with steamed green beans.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Mix first 3 ingredients in large bowl until blended. Stir in onions. Add chicken; turn to evenly coat.
  • Place chicken in single layer in 8-inch square baking dish; cover with sauce.
  • Bake 25 to 30 min. or until chicken is done (165ºF).

Serving Suggestion

Serve with hot cooked long-grain rice and steamed green beans.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 270
Total fat 6g
Saturated fat 2g
Cholesterol 105mg
Sodium 310mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 27g
Protein 19g
% Daily Value
Vitamin A 2 %DV
Vitamin C 8 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Easy to prepare Tasty mix of fruit & BBQ sauce. I don't think 8 thighs would fit in an 8" square baking dish. I cooked 4 and the dish was full.
Date published: 2016-12-02
Rated 1 out of 5 by from Very blah for flavor I was so disappointed with this recipe. The taste was just blah. It's needs lots of doctoring but I don't even know where to begin.
Date published: 2016-08-23
Rated 4 out of 5 by from I made this dish for my family and we loved it! I made this dish for my family and we loved it!! I am totally making this again. I will keep in my recipe box!
Date published: 2014-06-26
Rated 4 out of 5 by from
Date published: 2015-10-10
Rated 5 out of 5 by from
Date published: 2014-11-18
Rated 3 out of 5 by from
Date published: 2015-10-03
Rated 3 out of 5 by from
Date published: 2015-01-14
Rated 5 out of 5 by from
Date published: 2015-02-22
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