Grilled Apricot Chicken
Ingredients
2-4 lbs boneless chicken thighs
1 c. apricot jam
1 c. dijon mustard
1/2 tsp. salt
2 tbsp oil
2 tbsp hot honey (optional)
Place all ingredients except for the chicken into a bowl and mix well. Set aside 1/2 c. of the mixture. Trim up the thighs and mix into the remaining marinade. Cover tight with plastic wrap and place into the fridge over night. Pull out the chicken and let it sit out before grilling (depends on how warm your house is - 30min to 1 hour) (this helps it cook all the way through quickly and without the outside drying out). Grill on med-high until fully cooked (you want char on the outside). Time varies depending on the grill and if you chose bone in or boneless. While the chicken is resting (10-15 mins), take the remaining 1/2c. of marinade and put it in a small sauce pan over medium heat. Add a few tbsp of water and let it come to a boil. Spoon it into a small bowl to dip your chicken in or slather it on top while its resting.
* marinading overnight is best. However, if you do not have the time 2 hours is the minimum.
* pairs well with: mashed potatoes, broccoli, green beans, cornbread, salad.
