Grilled Chicken Thighs with Grilled Apricots

By LynnK

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/2 cup orange juice
• 6 TBSP Apricot preserves
• 1/4 cup snipped fresh mint
• 1 TBSP plus 1 teaspoon Olive Oil
• 1 TBSP vinegar
• 1/4 to 1/2 tsp. curry powder
• 1 clove garlic, minced
• 4 medium apricots, halved and pitted
• 1/4 cup pistachios, chopped
• 2 green onions, chopped
• 1 TBSP Dijon mustard

Details

Adapted from googleimages.com

Preparation

Step 1

1. Place chicken in large resealable bag, set in a shallow dish. Sprinkle with salt and pepper. For marinade, combine half of the Orange Juice, half the mint, 1 tablespoon olive oil, the vinegar, curry and garlic. Pour over chicken. Seal bag; turn to coat. Refrigerate 2 to 4 hours.
2. Remove chicken from marinade; discard marinade. Grill chicken over medium heat, turning once halfway through, until no longer pink, (180 degrees).
3. Place halved apricots, cut sides down over coals, during last 5 minutes of grilling.
4. For sauce, in bowl combine remaining orange juice, olive oil, and the pistachios, onions, mustard and 1/4 tsp. salt.
5. To serve, drizzle chicken with sauce.