"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.
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
How to Make It
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.
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.
This is a good recipe. I think the flavors nicely complement chicken thighs. I generally prefer dishes with rubs and will probably try a basic run on the chicken to give a little bit of spice to offset the sweetness of the glaze. It is a nice change of pace.
This dish as directed does make a visually appealing dish, so from that perspective it would be great dinner party fare.
We really liked this. I marinated it all day so maybe that is why one reviewer said the apricot was undectable. I could not find apricot-pineapple so used apricot preserves.
Will definitely make this again.
I was really excited about this recipe, but it was pretty bland. I even used extra garlic, fresh herbs (at least double the amount listed), and mixed fresh pineapple in with plain apricot preserves, and I used a full batch of glaze on just three thighs. After cooking, the chicken looked beautiful but only had a slightly sweet flavor. Wouldn't make again. Also, 5 minutes per side is definitely not enough if you're using bone-in thighs.
It was good, but I have to say that the glaze was largely undetectable by the time we were done grilling the chicken. I did it with bone-in thighs and removed the skin myself. The recipe must mean boneless, skinless thighs. With bone-in we needed to add about 5 plus minutes to the cooking time (and we had only 9-10 thighs). I would increase the marinade or reduce the chicken. I also used finely diced leeks instead of onion powder since I hate onion powder (put it in with the garlic).