Ingredients
1 1/4
lb. boneless skinless chicken thighs
1/4
teaspoon salt
1/4
teaspoon pepper
1/3
cup apricot preserves, large pieces cut up
2
tablespoons balsamic or apple cider vinegar
2
tablespoons olive oil
2
teaspoons Dijon mustard
2
garlic cloves, minced
Preparation
Heat gas or charcoal grill. Sprinkle chicken thighs with salt and pepper. In small bowl, combine all remaining ingredients; mix well. Set aside.
When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with preserves mixture once halfway through cooking time. Discard any remaining preserves mixture.
