Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

"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.

Mary Bone, Little Rock, Arkansas
Recipe by Cooking Light July 2009

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Recipe Summary

Yield:
6 servings (serving size: 2 thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill.

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  • 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.

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