Categories: Poultry
Ingredients
- Cooking spray
- 1/2 teaspoon minced garlic
- 3/4 cup apricot-pineapple preserves
- 1 tablespoon white vinegar
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 12 chicken thighs (about 4 pounds), skinned
Directions
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Preheat grill.
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Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add garlic to pan; cook 30 seconds. Stir in preserves and the next 4 ingredients (through dried oregano); bring mixture to a boil. Reduce heat, and cook for 5 minutes, stirring occasionally. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
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Sprinkle chicken with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Combine chicken and 1/2 cup preserves mixture in a large bowl; toss well to coat. Arrange chicken on a grill rack coated with cooking spray; grill 5 minutes. Turn chicken thighs over, and brush chicken with the remaining 1/4 cup preserves mixture. Grill an additional 5 minutes or until done.