Apricot-Glazed Chicken Thighs

recipe
"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.

Yield:

6 servings (serving size: 2 thighs)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Mary Bone, Little Rock, Arkansas,

July 2009
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