Apricot-Glazed Chicken Thighs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I adapted this recipe from one of my family's favorite holiday appetizers for roasted chicken wings. They loved the glaze, so I tested it with bone-in chicken thighs. Now it's one of my go-to recipes for cookouts all summer long. —Mary Bone, Little Rock, Ark. Ingredients:
cooking spray |
1/2 teaspoon minced garlic |
3/4 cup apricot-pineapple preserves |
1 tablespoon white vinegar |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon onion powder |
1/4 teaspoon dried oregano |
3/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
12 chicken thighs (about 4 pounds), skinned |
Directions:
1. Preheat grill.
2. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add garlic to pan; cook 30 seconds. Stir in preserves and the next 4 ingredients (through dried oregano); bring mixture to a boil. Reduce heat, and cook for 5 minutes, stirring occasionally. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Sprinkle chicken with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Combine chicken and 1/2 cup preserves mixture in a large bowl; toss well to coat. Arrange chicken on a grill rack coated with cooking spray; grill 5 minutes. Turn chicken thighs over, and brush chicken with the remaining 1/4 cup preserves mixture. Grill an additional 5 minutes or until done.
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