"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.