Ingredients
-
2 1/2 - 3
-
-
3/4
-
1/2
-
2
-
2
-
1
-
1
-
1/2
-
1/2
-
-
3/4
-
1
-
2
-
2
Directions
Marinated Chicken Thighs With Tangy Apricot Glaze, 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
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
During Last 15 Minutes of Roasting Time, Place 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. |
|
4
Done
|
Serve Glaze Over Chicken Thighs. |
