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Apricot-Glazed Chicken Thighs

Yield 6 servings (serving size: 2 thighs)
"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

Nutrition Information

  • calories 266
  • fat 5.4 g
  • satfat 1.4 g
  • monofat 1.7 g
  • polyfat 1.3 g
  • protein 27.2 g
  • carbohydrate 26.3 g
  • fiber 0.1 g
  • cholesterol 115 mg
  • iron 1.5 mg
  • sodium 414 mg
  • calcium 17 mg

How to Make It

  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.