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Ingredients
- 10 chicken thighs; well trimmed 3/4 cup french dressing
- 3/4 cup pineapple-apricot preserves 1 (1 oz.) pkg. onion soup mix
Preparation
Step 1
Arrange chicken thighs in a 12" Dutch oven. In a medium sized bowl combine preserves, french dressing and soup mix. Stir to mix. Pour pineapple-apricot mixture over chicken then cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60-75 minutes.
Serve over rice.