Crispy Herb-Infused Baked Chicken with Spiced Apricot Glaze and Pistachio-Cilantro Crust
This unique baked chicken recipe features a crispy herb-infused crust paired with a sweet and spicy apricot glaze, topped with a crunchy pistachio-cilantro mixture. It's a delightful combination of flavors and textures that will impress your guests and elevate your home dining experience.
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, mix together 1/4 cup of apricot preserves, 1 tablespoon of soy sauce, 1 teaspoon of sriracha, and the juice of half a lime to create the glaze.
Set the glaze aside. In another bowl, combine 1 cup of panko breadcrumbs, 1/2 cup of finely chopped fresh cilantro, 1/2 cup of finely chopped pistachios, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt.
Mix well to combine. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season both sides with salt and pepper.
Dip each chicken thigh into the apricot glaze, ensuring it's well coated, then press it into the pistachio mixture to create an even crust.
Place the coated chicken thighs on the prepared baking sheet, skin side up. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown and crispy.
Remove the chicken from the oven and brush with any remaining apricot glaze for extra flavor. Let the chicken rest for 5 minutes before serving.
Garnish with additional chopped cilantro and lime wedges for a fresh presentation.
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