Apricot Hot Honey Chicken Thighs with Arugula Farro Salad
f you’re looking for a meal that feels fresh, vibrant, and just a little bit elevated—but still comes together without much effort—this is it. These apricot hot honey chicken thighs strike the perfect balance of sweet, tangy, and slightly spicy, with caramelized edges from the broiler that make them incredibly flavorful. Paired with a bright, textured arugula farro salad, this dish works just as well for a weeknight dinner as it does for serving guests.
Ingredients
For the Apricot Hot Honey Chicken
- 1.5 lbs boneless skinless chicken thighs
- Salt and pepper
- 1/2 teaspoon garlic powder
- 1/3 cup apricot preserves
- 3 tablespoons apple cider vinegar
- 1 tablespoon hot honey
For the Arugula Farro Salad
- 2 cups arugula
- 1 Honeycrisp apple thinly sliced
- 3 Medjool dates diced
- 1/2 cup fresh parsley chopped
- 1/2 cup toasted pecans or walnuts
- 1/3 cup shaved parmesan cheese
- 1/2 cucumber diced
- 1 cup dry farro cooked and cooled
Dressing
- 1/4 cup apple cider vinegar
- 1 teaspoon maple syrup
- 1 garlic clove minced
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Fresh black pepper
- 1/4 cup olive oil
Instructions
Cook the Farro
- Start by cooking the farro according to package instructions. Once done, drain and let it cool completely.
Toast the Nuts
- Toast the pecans or walnuts in a dry pan over medium heat until fragrant. Set aside to cool.
Prepare the Chicken
- Preheat your broiler to the hottest setting with the rack positioned directly underneath.
- Place the chicken thighs on a baking sheet and season generously with salt, pepper, and garlic powder.
- Broil for 7 minutes, then flip and cook for another 7 minutes.
Make the Apricot Glaze
- While the chicken cooks, combine the apricot preserves, apple cider vinegar, and hot honey in a small bowl.
- After the initial 14 minutes of cooking, remove the chicken and brush the apricot mixture over the top.
- Return to the broiler for 1 minute. Flip, brush again, and broil for another minute.
- Repeat this process 1–2 more times until the chicken is caramelized, slightly sticky, and fully cooked through (internal temperature should reach 165°F).
- If you have extra glaze, brush it on right before serving.
Assemble the Salad
- In a large bowl, combine: Arugula, farro, sliced apple, dates, parsely, toasted nuts, peamesean, cucumber.
- In a jar with a tight-fitting lid, combine apple cider vinegar, maple syrup, garlic, Dijon mustard, salt, pepper, and olive oil. Shake well until emulsified.
- Pour over the salad and toss to combine.
- Serve chicken over the salad