Marinated Chicken Thighs With Tangy Apricot Glaze

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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 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 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.
• 4 serve glaze over chicken thighs.