APRICOT-GLAZED CHICKEN THIGHS
Steps:
- Line a 13x9 baking pan with foil. Arrange chicken in a single layer. Pour apricot glaze over chicken (not all of it; will need enough to baste twice). Arrange pieces skin side up. Bake, uncovered, 40-45 minutes or until done (175 in thickest part) and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.
- Place oven rack in bottom third of oven. Preheat oven to 400. For glaze, combine spreadable fruit, honey, soy sauce, garlic, ginger, and cayenne. Heat over medium-low heat until spreadable fruit is melted. Remove from heat and stir in vinegar; cool.
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