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

1. Preheat grill.

2. 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.

3. 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.

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