Apricot Habanero Glazed Chicken Thighs with Roasted Delicata Squash & Wild Rice

With Roasted Delicata Squash & Chicken-Fat-Finished Wild Rice

From Weekend at Dave's · Recipe by Dave Steinberg

Featured sauce: Bearfoot Apricot Habanero BBQ Sauce
Prep: 15 minutes · Cook: 45–55 minutes · Serves: 4 · Difficulty: Easy–Intermediate

The Story Behind the Dish

Fall cooking is all about comfort, but comfort food doesn’t have to be heavy.

For this week’s recipe, I wanted something that brought together the natural sweetness of seasonal squash, the richness of crispy chicken skin, and the bright, tangy heat of our Apricot Habanero BBQ Sauce.

Bone-in, skin-on chicken thighs are one of my favorite cuts to cook. They’re forgiving, full of flavor, and when you render the skin properly, you’re left with something even better: chicken fat that can be used to finish the rest of the dish.

Instead of letting those drippings go to waste, I cook wild rice in chicken bone broth, then finish it in the same pan used for the chicken. It adds a layer of savory richness that brings the whole plate together.

Roasted delicata squash adds a little sweetness and caramelization, while our Apricot Habanero sauce brings a balance of fruit, tang, and heat.

It’s simple, seasonal cooking with a little extra attention to the details.

— Dave

Ingredients

Apricot Habanero Chicken

• 4 bone-in, skin-on chicken thighs (approximately 2–2½ lbs)
• ½ cup Bearfoot Apricot Habanero BBQ Sauce
• 1 tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika (optional)

Roasted Delicata Squash

• 2 medium delicata squash
• 1½ tbsp extra virgin olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp fresh thyme leaves

Chicken-Fat-Finished Wild Rice

• ¾ cup uncooked wild rice blend
• Chicken bone broth, quantity according to rice package instructions
• 1–2 tbsp rendered chicken fat from the skillet
• Kosher salt and black pepper, to taste
• 2 tbsp fresh chopped parsley, for finishing

Let's Cook

1. Start the Wild Rice

1. Rinse the wild rice under cold water.
2. In a saucepan, combine the rice with chicken bone broth according to the package’s liquid-to-rice ratio.
3. Bring to a boil, reduce to a simmer, cover, and cook until tender, typically 35–45 minutes depending on the blend.
4. Set aside, covered, until ready to finish.

2. Roast the Delicata Squash

1. Preheat the oven to 425°F.
2. Slice the delicata squash lengthwise and remove the seeds. Cut into approximately ½-inch-thick half-moons.
3. One of the great things about delicata squash is that the skin is completely edible—no peeling necessary.
4. Toss with olive oil, kosher salt, black pepper, and fresh thyme.
5. Spread evenly on a parchment-lined baking sheet, leaving space between the pieces.
6. Roast for 25–30 minutes, turning halfway through, until the edges are golden brown and caramelized.

3. Render and Crisp the Chicken

1. Pat the chicken thighs thoroughly dry with paper towels.
2. Season both sides with salt, pepper, and smoked paprika.
3. Place the chicken thighs skin-side down in a cold stainless steel pan, and cook undisturbed for approximately 8–12 minutes, adjusting the heat as needed.
4. The goal is to slowly render the fat beneath the skin while developing a deep golden-brown crust.
5. Once the skin is crisp, flip the thighs and cook for another 2–3 minutes.
6. Carefully reserve approximately 1–2 tablespoons of the rendered chicken fat for the rice.

Dave's Tip: Crispy skin takes patience. Start with dry chicken and medium heat. Let the fat render gradually instead of trying to force a crust with high heat.

4. Glaze and Finish

1. Brush the chicken with Bearfoot Apricot Habanero BBQ Sauce, reserving some unused sauce for serving.
2. Transfer the oven-safe skillet to a 400°F oven.
3. Roast for approximately 10–15 minutes, depending on the size of the thighs, until the thickest part reaches at least 165°F without touching the bone. For especially tender dark meat, aim for approximately 175–185°F.
4. During the final 5 minutes, apply another light layer of BBQ sauce to create a glossy, caramelized finish.
5. Remove from the oven and allow the chicken to rest for 5 minutes.

Dave's Tip: Glaze late. Our Apricot Habanero sauce contains fruit sugars that caramelize beautifully, but they can burn if exposed to high heat for too long.

5. Finish the Wild Rice in Chicken Fat

1. Heat 1–2 tablespoons of the reserved rendered chicken fat in a skillet over medium heat.
2. Add the cooked wild rice and toss gently for 2–3 minutes, allowing it to absorb the savory drippings.
3. Season with salt and pepper as needed.
4. This simple finishing step gives the rice a rich, almost nutty depth of flavor.

6. Plate and Serve

1. Spoon the wild rice into shallow bowls.
2. Arrange the roasted delicata squash around the rice and place a glazed chicken thigh on top.
3. Finish with fresh chopped parsley and a little extra warmed Apricot Habanero BBQ Sauce.
4. Serve immediately.

Dave's Kitchen Notes

• Crispy skin takes patience. Start with dry chicken and medium heat. Let the fat render gradually instead of trying to force a crust with high heat.
• Save the drippings. The rendered chicken fat is one of the best ingredients in this recipe. Finishing the rice in it brings the entire dish together.
• Glaze late. Our Apricot Habanero sauce contains fruit sugars that caramelize beautifully, but they can burn if exposed to high heat for too long.
• Make it your own. This dish also works with roasted carrots, butternut squash, or a simple green salad.

Get the Sauce

Ripe apricot sweetness with bright habanero heat. Shop Bearfoot Apricot Habanero BBQ Sauce →
More Apricot Habanero recipes: /blogs/bearfoot-recipes/tagged/apricot-habanero

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