Marinated Chicken Thighs With Tangy Apricot Glaze |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This is a wonderful main dish featuring boneless skinless chicken thighs marinated in a sweet yet zesty apricot sauce and then perfectly roasted (or grilled) and topped with a tangy apricot glaze. Prep time does not include marinating. Ingredients:
2 1/2-3 lbs chicken thighs |
3/4 cup apricot preserves |
1/2 cup dry sherry |
2 teaspoons spicy brown mustard |
2 teaspoons lemon juice |
1 teaspoon roasted garlic, minced |
1 teaspoon thyme |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3/4 cup apricot preserves |
1 tablespoon brown sugar |
2 teaspoons spicy brown mustard |
2 teaspoons lemon juice |
Directions:
1. Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
2. Preheat oven to 350°. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done.
3. During last 15 minutes of roasting time, place 3/4 cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
4. Serve glaze over chicken thighs.
|
|