Recipe: Four-Ingredient Weeknight Chicken


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

To make:

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Place the chicken thighs in an oven-safe dish and pour the sauce over the pieces of chicken, making sure to cover it evenly.
  4. 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.