Hot And Sticky Apricot-Glazed Chicken

Recipe Ingredients

2/3 cup	157ml	Apricot preserves
1/4 cup	59ml	White wine vinegar
2 tablespoons	30ml	Hot mustard
2 tablespoons	30ml	Garlic cloves - finely chopped (large)
8		Chicken thighs with skin - excess fat trimmed

Recipe Instructions

Prepare barbecue (medium-high heat). Combine first 4 ingredients in small saucepan. Whisk over medium heat until preserves melt. Set glaze aside.

Sprinkle chicken generously on all sides with salt and pepper. Place chicken, skin-side down, on outer edges of grill rack. Cover grill and cook chicken until skin is light golden, turning occasionally, about 15 minutes total. Continue to grill, brushing with glaze and turning occasionally, until skin is blackened in spots and juices run clear when thighs are pierced with fork, about 10 minutes longer. Divide among 4 plates and serve.

This recipe yields 4 servings.

Serve with: Rice pilaf and a salad of red-leaf lettuce with rice wine vinaigrette.

Dessert: Grilled pineapple and vanilla ice cream.

Source:
Bon Appetit, July 2003

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