Chipotle & Apricot Glazed Chicken Thighs

I recently tried this at a restaurant and attempted to duplicate tonight. It came out really good! You can really taste all of the flavors of both the glaze and the marinade. I like to make it healthier with boneless, skinless chicken thighs, but regular thighs make a nicer presentation. I am making this tomorrow night (1/15/10) for a birthday dinner....so I will post a picture :)

• Ready In: 30 mins
• Serves: 4

Ingredients

• Chicken and Marinade

• 2  tablespoons rosemary, stems removed and minced
• 2  tablespoons thyme, stems removed and minced
• 2  garlic cloves
• 1⁄4 cup olive oil
•  salt
•  pepper
• 16  ounces chicken thighs, cleaned

• Glaze

• 1  cup  chicken stock
• 1  cup  apricot preserves
• 2  chipotle peppers, canned in adobo sauce
• 2  teaspoons adobo sauce, from the can above
• 2  tablespoons parsley, fresh
•  salt
•  pepper

Directions

1. Mix together the marinade and place in a resealable bag with the chicken. Marinate for a few hours or up to over night (which I did on accident as our plans changed).
2. Blend together all of the glaze ingredients.
3. Heat a grill to medium high and place chicken on the grill (after you discard the remaining marinade). Brush the glaze on the chicken liberally each time you flip the chicken.
4. Serve with your favorite side dish. I made a very basic green bean & carrot side with a mashed sweet potato dish.
5. Enjoy!