MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE

Marinated Chicken Thighs With Tangy Apricot Glaze image

This is a wonderful main dish featuring boneless skinless chicken thighs marinated in a sweet yet zesty apricot sauce and then perfectly roasted (or grilled) and topped with a tangy apricot glaze. Prep time does not include marinating.

Provided by Northwestgal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2-3 lbs chicken thighs
3/4 cup apricot preserves
1/2 cup dry sherry
2 teaspoons spicy brown mustard
2 teaspoons lemon juice
1 teaspoon roasted garlic, minced
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup apricot preserves
1 tablespoon brown sugar
2 teaspoons spicy brown mustard
2 teaspoons lemon juice

Steps:

Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
Preheat oven to 350°. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done.
During last 15 minutes of roasting time, place ¾ cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
Serve glaze over chicken thighs.

Nutrition Facts : Calories 797.3, Fat 35.7, SaturatedFat 8.5, Cholesterol 159.2, Sodium 2259.7, Carbohydrate 65.8, Fiber 5.8, Sugar 39.2, Protein 40.7