Marinated Chicken Thighs With Tangy Apricot Glaze

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.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2 1⁄2-3  lbs chicken thighs

• Marinade

• 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

• Tangy Apricot Glaze

• 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 ¾ 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.