If I had all the time in the world, I would cook a four-course spread every night (and probably weigh twenty pounds more than I do), but unfortunately having a 9-6 (which is often more like a 9-7:30) doesn’t lend itself to nightly feasts. To compromise my love of cooking with maintaining my sanity, I keep a few dishes in my arsenal that are incredibly easy and pair well with an after-work beer.
This dish is one that my mom often cooked as part of her weeknight arsenal, and I was amazed to find how easy it is when I asked her for the recipe. While the ingredients are somewhat reminiscent those one might find at a 1950s Tupperware Party (Is Lipton’s Onion Dip Mix actually safe to eat?), it’s undeniably delicious and easy!
Time: 40-60 minutes
Yield: 8 servings of chicken
You will need:
½ pack Lipton’s Onion Dip Mix
Half a jar of apricot jam or preserves
¾-1 cup teriyaki sauce
8 chicken thighs
- Preheat the oven to 400 degrees.
- Place roughly four scoops or half a jar of apricot jam in a small mixing bowl with the Onion Dip Mix. Add teriyaki sauce until it has the consistency of molasses.
- Place the chicken thighs in an oven-safe dish and pour the sauce over the pieces of chicken, making sure to cover it evenly.
- Cook the chicken in the oven for 30 minutes at 400 degrees, then lower the oven to 350 degrees and cook the chicken for another 15 – 30 minutes, until it is is cooked and still a little pink, and the sauce has become caramelized.