SWEET AND SPICY APRICOT GINGER GLAZED CHICKEN THIGHS
3 ½ – 4-pounds chicken thighs, bone-in and skin-on
1 teaspoon salt
¼ cup flour
2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
3 tablespoons olive oil
1 cup apricot preserves
2 tablespoons fresh ginger root, minced
5 large garlic cloves, chopped
1 tablespoon sriracha sauce
¼ cup brown sugar, packed
Preheat oven to 400 degrees.
Trim any excess fat off of the chicken thighs and season liberally on both sides with the salt. Combine flour and Cajun seasoning in a large ziplock bag and shake to mix. Add the chicken thighs, one at a time and shake to coat.
Place the coated thighs on a foil-lined baking sheet and drizzle the olive oil all over the tops. Bake for 20 minutes.
While the chicken is baking, combine all of the glaze ingredients in a large saucepan and bring to a boil, whisking frequently. Reduce heat to medium low and let the glaze continue to lightly boil and reduce until you take the chicken out of the oven. Pour ⅔ of the glaze all over the thighs and return to the oven for an addition 10-15 minutes, or until the thighs are cooked through and juices run clear (160-165 degrees).
Remove from the oven and brush the rest of the glaze over the tops of the thighs. Garnish with scallions and devour.