Chicken Thighs with Spicy Apricot Glaze

By rossboys

Ingredients

• 8 small chicken thighs, trimmed of excess fat
• salt and pepper to taste
• 3/4 cup apricot or peach preserves
• 1 Tbsp red wine vinegar
• 1 Tbsp olive oil
• 1 jalapeno pepper, diced
• 1 Tbsp minced garlic
• pinch of crushed red pepper flakes
• salt and papper to taste
• 2 green onions, thinly sliced, for garnish
• cilantro sprigs for garnish

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Preheat the grill to medium-high for direct heat. Coat the grill rack with a flavorless oil, such as canola. Place the chicken thighs in a large bowl and season with salt and pepper. In a small saucepan, stir apricot preserves, red wine vinegar, olive oil, jalapeno, garlic and red pepper flakes. Heat until melted.

Remove 2 Tbsp of the apricot glaze and add to chicken thighs in the bowl. Toss to coat thighs. Set remaining glaze aside.

Sprinkle the chicken with salt and pepper and place on the grill, skin-side down. Grill until you get nice grill marks on the skin side. Turn over and brush with some of the glaze. Close the lid on the grill and grill until the thighs are cooked through, about 25 to 30 min. Baste occasionally with more of the glaze if desired.

Remove the chicken thighs from the grill and transfer to a serving platter. Pour remaining glaze over the chicken and sprinkle with green onions and garnish with cilantro sprigs.